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Orange-Cranberry Pound Cake

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Betty Crocker Kitchens
Updated Mar 2, 2010
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Start a weekend morning with this exquisitely rich and pretty pound cake, with delicate orange and tangy cranberry flavors.

Orange-Cranberry Pound Cake

  • Prep Time 20 min
  • Total 3 hr 0 min
  • Servings 16
  • Ingredients 11
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

200 Calories
10g Total Fat
3g Protein
25g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
6g
29%
Trans Fat
1/2g
Cholesterol
65mg
21%
Sodium
140mg
6%
Potassium
35mg
1%
Total Carbohydrate
25g
8%
Dietary Fiber
0g
0%
Sugars
15g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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