Cranberry-Orange Pound Cake

This is a Pillsbury recipe with a bit of a change. The original recipe called for a butter rum sauce, but the lady that gave me this recipe recommended a glaze. The result is a pretty amazing tasting cake. The cranberries just pop with flavor when you bite into it.

Cranberry-Orange Pound Cake

Cake:
2 3/4 cups sugar
1 1/2 cups butter, softened
1 teaspoon vanilla
1 teaspoon grated orange peel
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 8oz container sour cream
1 1/2 cups chopped fresh or frozen (not thawed) cranberries

Glaze:
1 cup powdered sugar
1/4 teaspoon orange zest
1 Tablespoon orange juice

Heat oven to 350 degrees. Grease a 12 cup bundt pan. In a large bowl, beat sugar and butter until light and fluffy. And vanilla and orange zest. Blend wall. Beat in 1 egg at a time until well blended.
In a medium bowl, mix flour, baking powder and salt. Add to the butter mixture alternately with sour cream, beating after each addition. Gently stir in cranberries. This batter will be thick and heavy! Pour or spoon into the bundt pan and tap the pan a few time on the counter to settle the batter.
Bake 65-75 minutes or until a toothpick comes out clean. Cool 15 minutes and remove from the pan.

Immediately after you flip the cake out, mix together the ingredients for the glaze. It is supposed to be thick. If it seems too thick, just add a bit more orange juice.
Spoon the glaze over the top of the cake. The warmth from the cake will help the glaze to thin a bit and slide down around the cake.

This is a very flavorful cake that you won't regret making!

This is a Pillsbury recipe with a bit of a change. The original recipe called for a butter rum sauce, but the lady that gave me this recipe recommended a glaze. The result is a pretty amazing tasting cake. The cranberries just pop with flavor when you bite into it.

Cranberry-Orange Pound Cake

Cake:
2 3/4 cups sugar
1 1/2 cups butter, softened
1 teaspoon vanilla
1 teaspoon grated orange peel
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 8oz container sour cream
1 1/2 cups chopped fresh or frozen (not thawed) cranberries

Glaze:
1 cup powdered sugar
1/4 teaspoon orange zest
1 Tablespoon orange juice

Heat oven to 350 degrees. Grease a 12 cup bundt pan. In a large bowl, beat sugar and butter until light and fluffy. And vanilla and orange zest. Blend wall. Beat in 1 egg at a time until well blended.
In a medium bowl, mix flour, baking powder and salt. Add to the butter mixture alternately with sour cream, beating after each addition. Gently stir in cranberries. This batter will be thick and heavy! Pour or spoon into the bundt pan and tap the pan a few time on the counter to settle the batter.
Bake 65-75 minutes or until a toothpick comes out clean. Cool 15 minutes and remove from the pan.

Immediately after you flip the cake out, mix together the ingredients for the glaze. It is supposed to be thick. If it seems too thick, just add a bit more orange juice.
Spoon the glaze over the top of the cake. The warmth from the cake will help the glaze to thin a bit and slide down around the cake.

This is a very flavorful cake that you won't regret making!