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Cranberry-Orange Pound Cake Recipe
Cranberry-Orange Pound Cake Recipe photo by Taste of Home

Cranberry-Orange Pound Cake Recipe

Read Reviews (5)
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Meet the Cook: At the summer tourist resort in Ontario my husband and I operate, we prepare all the meals for our guests. So I'm always trying out new recipes. Some of my favorites are from my CW issues. We have two children, 22 and 18. -Sheree Swistun, Winnipeg, Manitoba
TOTAL TIME: Prep: 25 min. Bake: 65 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 65 min. + cooling
MAKES: 16 servings

Ingredients

  • 1-1/2 cups butter, softened
  • 2-3/4 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 teaspoons grated orange peel
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups chopped fresh or frozen cranberries
  • VANILLA BUTTER SAUCE:
  • 1 cup sugar
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/2 cup half-and-half cream
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 serving (1 each) equals 543 calories, 28 g fat (17 g saturated fat), 155 mg cholesterol, 366 mg sodium, 67 g carbohydrate, 1 g fiber, 6 g protein.

Directions

  1. 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. Stir in vanilla and orange peel. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 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.
  3. In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake. Yield: 16 servings (1-1/2 cups sauce).
Originally published as Cranberry-Orange Pound Cake in Country Woman May/June 1996, p29

Nutritional Facts

1 serving (1 each) equals 543 calories, 28 g fat (17 g saturated fat), 155 mg cholesterol, 366 mg sodium, 67 g carbohydrate, 1 g fiber, 6 g protein.

Reviews for Cranberry-Orange Pound Cake(5)

AVERAGE RATING
   (8)
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5 Star
 (8)
4 Star
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3 Star
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MY REVIEW
Reviewed Sep. 15, 2013

This is absolutely delicious! I usually make it in the fall and everyone loves it!

MY REVIEW
Reviewed Feb. 3, 2012

I've made this cake several times and it is wonderful!! My daughter loves it without the cranberries so I usually make her a small loaf pan without cranberries.

MY REVIEW
Reviewed Nov. 23, 2011

Love love love this cake!!

MY REVIEW
Reviewed Nov. 7, 2011

We all loved this when I made it. My friends couldn't get enough of it.

MY REVIEW
Reviewed Oct. 17, 2010

We loved this recipe when I made. Will definitely make it again.

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