Orange-Cranberry Pound Cake

Orange-Cranberry Pound Cake

Start a weekend morning with this exquisitely rich and pretty pound cake, with delicate orange and tangy cranberry flavors.

Prep Time

20

Minutes

Total Time

3:00

Hrs:Mins

Makes

16

servings

3/4
cup butter, softened
3/4
cup granulated sugar
3
eggs
2
tablespoons orange juice
1
teaspoon vanilla
1 1/2
cups all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
3/4
cup sweetened dried cranberries
1
tablespoon grated orange peel
2
tablespoons coarse or granulated sugar
  1. Heat oven to 350°F. Grease and flour 9x5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.
  2. Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.
  3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
Makes 16 servings (1 slice each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Coarse sugar makes a nice crusty topping on the cake, but you can also use regular granulated sugar.
Make two batches of this delicious cake, one for you and one to give away. Wrap your gift in colored cellophane with a pretty ribbon.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 6g,
    • Trans Fat 1/2g),
  • Cholesterol 65mg;
  • Sodium 140mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 0g,
    • Sugars 15g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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