Start a weekend morning with this exquisitely rich and pretty pound cake, with delicate orange and tangy cranberry flavors.
Orange-Cranberry Pound Cake
- Prep Time 20 min
- Total 3 hr 0 min
- Servings 16
- Ingredients 11
Ingredients
- 3/4 cup butter, softened
- 3/4 cup granulated sugar
- 3 eggs
- 2 tablespoons orange juice
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sweetened dried cranberries
- 1 tablespoon grated orange peel
- 2 tablespoons coarse or granulated sugar
Instructions
-
Step1Heat oven to 350°F. Grease and flour 9x5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.
-
Step2Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.
-
Step3Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
Nutrition
200
Calories
10g
Total Fat
3g
Protein
25g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 200
- Calories from Fat
- 90
- Total Fat
- 10g
- 15%
- Saturated Fat
- 6g
- 29%
- Trans Fat
- 1/2g
- Cholesterol
- 65mg
- 21%
- Sodium
- 140mg
- 6%
- Potassium
- 35mg
- 1%
- Total Carbohydrate
- 25g
- 8%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 15g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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