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Orange-Cranberry Pound Cake with Vanilla Glaze

For me, pound cake is both comforting and delicious. This buttery cake combines the tastes of both orange and cranberry and tops it off with a sweet vanilla glaze. — Angela Spengler, Clovis, New Mexico

12 ServingsPrep: 25 min. Bake: 50 min. + cooling

Ingredients

1-1/4 cups butter, softened
2-3/4 cups sugar
5 eggs
1 tablespoon grated orange peel
1 teaspoon orange extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup 2% milk
1/2 cup fresh or frozen cranberries, halved
1/2 cup chopped walnuts
GLAZE:
2 cups confectioners' sugar
1/3 cup butter, melted
2 teaspoons vanilla extract
2 to 3 tablespoons hot water

Directions

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.

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Orange-Cranberry Pound Cake with Vanilla Glaze (continued)

Directions (continued)

Transfer to a greased and floured 10-in. fluted tube pan. Bake at
350° 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. Yield: 12 servings.

ORANGE-CRANBERRY MINI POUND CAKES WITH VANILLA GLAZE: Make batter as directed; fill 16 greased and floured 4-in. fluted tube pans. Bake at 350° for 17-20 minutes or until a toothpick comes out clean.

Nutrition Facts: 1 slice equals 658 calories, 30 g fat (16 g saturated fat), 153 mg cholesterol, 293 mg sodium, 92 g carbohydrate, 1 g fiber, 8 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.