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Grand Marnier Cranberry Pound Cake

 Grand Marnier Cranberry Pound Cake
This is a bit different than the usual pound cakes I've prepared. The combination of cranberries and orange liqueur is incredible. —Kathy Hunter, Woodland, Washington
12 ServingsPrep: 20 min. Bake 55 min. + cooling

Ingredients

  • 2 cups dried cranberries
  • 1/2 cup Grand Marnier (orange liqueur)
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (6 ounces) orange yogurt
  • GLAZE:
  • 1-1/4 to 1-1/2 cups confectioners' sugar
  • 2 tablespoons Grand Marnier (orange liqueur)

Directions

  • In a microwave, heat cranberries and liqueur just until heated
  • through. Set aside.
  • In a large bowl, cream the butter, cream cheese and sugar until light
  • and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in vanilla. Combine the flour, baking powder, salt
  • and baking soda; add to batter alternately with yogurt. Drain

2 of 2

Grand Marnier Cranberry Pound Cake (continued)

Directions (continued)

  • cranberries; fold into batter.
  • Transfer to a greased 10-in. fluted tube pan. Bake at 350° for
  • 55-65 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.
  • Combine confectioners' sugar and liqueur; drizzle over cake. Yield:
  • 12 servings.
Nutritional Facts: 1 slice equals 567 calories, 16 g fat (10 g saturated fat), 112 mg cholesterol, 325 mg sodium, 94 g carbohydrate, 2 g fiber, 7 g protein.