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Orange Cranberry Pound Cake with Vanilla Glaze Recipe

Orange Cranberry Pound Cake with Vanilla Glaze Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 50 min. + cooling YIELD:16 servings

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

  • 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. 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.
  • 2. 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.
  • 3. For glaze, in a small bowl, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Drizzle over cake. Yield: 12 servings.

Nutritional 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 Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.