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    You are in: Home / Recipes / Fresh Orange-Cranberry Pound Cake Recipe
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    Fresh Orange-Cranberry Pound Cake

    1/3 Photos of Fresh Orange-Cranberry Pound Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    the_cookie_lady's Note:

    This comes from the November 2006 issue of All*You Magazine. This recipe uses orange peel and fresh cranberries and has a glaze over the top. It gets baked in a 10-inch tube pan.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    Glaze

    Directions:

    1. 1
      To make cake: Preheat oven to 350 degrees. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.
    2. 2
      Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.
    3. 3
      In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add baking powder and salt and mix on low speed until blended. Add half of flour and entire cooled cream mixture; mix on low speed until blended. Add remaining flour and beat on medium speed for 2 minutes; mixture should be thick and gooey. Stir in orange peel and then fold in cranberries. Scrape batter into prepared pan and smooth top.
    4. 4
      Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes, turn out onto a rack and let cool completely.
    5. 5
      To make glaze: Combine confectioners' sugar and salt in a medium bowl. Add water, corn syrup and vanilla and stir with a fork until smooth. Drizzle glaze over cake, letting some drip down sides. Let stand for 15 minutes before serving.

    Ratings & Reviews:

    • on February 24, 2007

      45

      This was very good, I used salted butter and sour milk.Chopped cranberries in blender with a little water, some are course,some small. Added 1/2cup flour to batter.I wisked the eggs in and beat everything else with a spoon. The microwave to melt butter,and a one bowl operation. Less steps and delicious! Used a bundt pan.I would cook 10 minutes more at 350*.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fresh Orange-Cranberry Pound Cake

    Serving Size: 1 (106 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 322.6
     
    Calories from Fat 99
    30%
    Total Fat 11.0 g
    16%
    Saturated Fat 6.4 g
    32%
    Cholesterol 80.0 mg
    26%
    Sodium 191.7 mg
    7%
    Total Carbohydrate 52.8 g
    17%
    Dietary Fiber 1.5 g
    6%
    Sugars 32.0 g
    128%
    Protein 4.2 g
    8%

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