Try this Orange-Cranberry Pound Cake with Vanilla Glaze recipe, or contribute your own.

Source: Angela Spengler

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Name: Orange-Cranberry Pound Cake with Vanilla Glaze
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12
Cuisine: not set
Ingredients: 1 1/4 cup Butter softened; 2 3/4 cup Sugar; 5 Eggs; 1 tablespoon Orange Peel grated; 1 teaspoon Orange Extract; 3 cups All-Purpose Flour; 1 teaspoon Baking Soda; 1/4 teaspoon Salt; 1 cup 2% Milk; 1/2 cup Cranberries halved (frozen or fresh); 1/2 cup Walnuts chopped; 2 cups Confectioners Sugar; 1/3 cup Butter melted; 2 teaspoon Vanilla Extract; 2-3 tablespoons Hot Water

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INGREDIENTS

1 1/4 cup Butter ; softened
2 3/4 cup Sugar
5 Eggs
1 tablespoon Orange Peel ; grated
1 teaspoon Orange Extract
3 cups All-Purpose Flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup 2% Milk
1/2 cup Cranberries ; halved (frozen or fresh)
1/2 cup Walnuts ; chopped
2 cups Confectioners Sugar
1/3 cup Butter ; melted
2 teaspoon Vanilla Extract
2-3 tablespoons Hot Water

INSTRUCTIONS

All ingredients from the top through the Walnuts are for the cake. The Confectioners Sugar and below are for the glaze.

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes Add eggs, one at a time, beating well after each addition. Beat in orange peel and extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat just until combined. Fold in cranberries and walnuts.

Transfer to a greased and floured 10-inch fluted tube pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For glaze, in a small bowl, combine confectioners sugar, butter, vanilla and enough water to achieve desired consistency. Drizzle over cake.

To make 16 mini pound cakes: Make batter as directed; fill 16 greased and floured 4-in fluted tube pans. Bake at 350 degrees for 17-20 minutes or until a toothpick comes out clean.

NOTES

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Orange-Cranberry Pound Cake with Vanilla Glaze

1 1/4 cup Butter softened
2 3/4 cup Sugar
5 Eggs
1 tablespoon Orange Peel grated
1 teaspoon Orange Extract
3 cups All-Purpose Flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup 2% Milk
1/2 cup Cranberries halved (frozen or fresh)
1/2 cup Walnuts chopped
2 cups Confectioners Sugar
1/3 cup Butter melted
2 teaspoon Vanilla Extract
2-3 tablespoons Hot Water

All ingredients from the top through the Walnuts are for the cake.  The Confectioners Sugar and below are for the glaze.

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes  Add eggs, one at a time, beating well after each addition.  Beat in orange peel and extract.  Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk.  Beat just until combined.  Fold in cranberries and walnuts.

Transfer to a greased and floured 10-inch fluted tube pan.  Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For glaze, in a small bowl, combine confectioners sugar, butter, vanilla and enough water to achieve desired consistency.  Drizzle over cake.

To make 16 mini pound cakes:  Make batter as directed; fill 16 greased and floured 4-in fluted tube pans.  Bake at 350 degrees for 17-20 minutes or until a toothpick comes out clean.

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Nutrition

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Serving Size: 1 Serving (231g)
Recipe Makes: 12 Servings

Calories: 664
Calories from Fat: 392 (59%)

Amt Per Serving		% DV

	Total Fat 43.5g	58 %
	Saturated Fat 25.6g	128 %
	Monounsaturated Fat 11.2g
	Polyunsanturated Fat 3.5g
Cholesterol 107.1mg		33 %
Sodium 13522.8mg		466 %
Potassium 164.3mg		4 %
Total Carbohydrate 64.1g		19 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 62.7g
Protein 6.5g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 664

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