Grand Marnier Cranberry Pound Cake
TOTAL TIME: Prep: 20 min. Bake 55 min. + cooling
YIELD: 16 servings.
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
Ingredients
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2 cups dried cranberries
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1/2 cup Grand Marnier (orange liqueur)
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1/2 cup butter, softened
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1 package (8 ounces) cream cheese, softened
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2 cups sugar
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4 large eggs, room temperature
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon baking soda
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3/4 cup orange yogurt
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GLAZE:
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2 tablespoons Grand Marnier (orange liqueur)
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1-1/4 to 1-1/2 cups confectioners' sugar
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
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2.
In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly.
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3.
In a large bowl, beat butter, cream cheese and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well after each addition. Drain cranberries; fold cranberries into batter.
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4.
Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
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5.
In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake.
Nutrition Facts
1 slice: 425 calories, 12g fat (7g saturated fat), 78mg cholesterol, 259mg sodium, 71g carbohydrate (50g sugars, 2g fiber), 5g protein.
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