CRANBERRY POUND CAKE RECIPE RECIPES

Name: Cranberry-Orange Pound Cake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 16 servings (1-1/2 cups sauce).
Ingredients: 1-1/2 cups butter, softened; 2-3/4 cups sugar; 6 large eggs, room temperature; 1 teaspoon vanilla extract; 2-1/2 teaspoons grated orange zest; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sour cream; 1-1/2 cups chopped fresh or frozen cranberries; VANILLA BUTTER SAUCE:; 1 cup sugar; 1 tablespoon all-purpose flour; 1/2 cup half-and-half cream; 1/2 cup butter, softened; 1/2 teaspoon vanilla extract

CRANBERRY-ORANGE POUND CAKE RECIPE: HOW TO MAKE IT

Cranberry-Orange Pound Cake Recipe: How to Make It image

At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. —Sheree Swistun, Winnipeg, Manitoba

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 30 minutes

Prep Time 25 minutes

Cook Time 01 hours 05 minutes

Yield 16 servings (1-1/2 cups sauce).

Number Of Ingredients 16

Ingredients

1-1/2 cups butter, softened
2-3/4 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 teaspoons grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped fresh or frozen cranberries
VANILLA BUTTER SAUCE:
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
1/2 cup butter, softened
1/2 teaspoon vanilla extract

Steps:

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 zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., 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.

Nutrition Facts : Calories 543 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 155mg cholesterol, SodiumContent 366mg sodium, CarbohydrateContent 67g carbohydrate (48g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

CRANBERRY POUND CAKE WITH CRANBERRY GLAZE RECIPE - FOOD.COM

Cranberry Pound Cake with Cranberry Glaze Recipe - Food.com image

Scrumptious pound cake dotted with fresh tart cranberries, and topped with a rich cranberry glaze. I love cranberries, and this is a unique and delightful way to utilize them.

Total Time 1 hours 45 minutes

Prep Time 30 minutes

Cook Time 1 hours 15 minutes

Yield 20 serving(s)

Number Of Ingredients 13

Ingredients

1 cup unsalted butter, softened
2 cups sugar
4 large eggs (room temperature)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons ground ginger
1/2 teaspoon salt
1/2 cup buttermilk
2 1/2 cups cranberries (picked over)
1 1/2 cups sugar
1 1/2 cups water
1 1/2 cups cranberries (picked over)

Steps:

Cake: Preheat oven to 350F with shelf in middle of oven.
Butter and flour 3-quart bundt cake pan.
In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.
Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top.
Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely.
Glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F;.
strain through fine sieve, pressing hard on solids;.
allow to cool slightly; brush on cake.

Nutrition Facts : Calories 301.6, FatContent 10.5, SaturatedFatContent 6.2, CholesterolContent 67, SodiumContent 130.7, CarbohydrateContent 50, FiberContent 1.4, SugarContent 36.2, ProteinContent 3.3

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