CRANBERRY-ORANGE POUND CAKE
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
Time 1h30m
Yield 16 servings (1-1/2 cups sauce).
Number Of Ingredients 16
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, Fat 28g fat (17g saturated fat), Cholesterol 155mg cholesterol, Sodium 366mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
CRANBERRY-ORANGE POUND CAKE
Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.
Provided by Midnite706
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F Grease and flour, or spray with baking spray with flour, 12-cup fluted tube cake pan.
- In large bowl, beat dry cake mix, dry pudding mix, water, melted butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Fold in cranberries. Spread in pan.
- Bake 57 to 63 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
- In 1-quart saucepan, cook all sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake.
- High Altitude (3500-6500 ft): Bake 63 to 69 minutes.
Nutrition Facts : Calories 339.1, Fat 16.4, SaturatedFat 5.6, Cholesterol 68.8, Sodium 425, Carbohydrate 45.7, Fiber 0.8, Sugar 33.2, Protein 3.2
ORANGE CRANBERRY POUND CAKE
This is a great cake. I got the recipe from a friend's grandmother. This was her annual offering for our Ornament Swap at Christmas and finally, after YEARS of begging, she gave us all the recipe.
Provided by Sherrybeth
Categories Dessert
Time 1h20m
Yield 10-14 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 9 inch bundt pan.
- In mixing bowl, using mixer on medium speed, cream butter, cream cheese, and sugar until light and fluffy.
- Reduce speed to low and mix in eggs one at a time.
- Add vanilla and orange zest, scraping the sides of the bowl after each addition.
- Stir together dry ingredients (flour, baking powder, cloves, and salt) in a medium bowl, mixing well.
- Gradually add the dry ingredients to the butter mixture.
- Beat on low speed until smooth.
- DO NOT over beat.
- Fold in cranberries.
- Pour into the nonstick prepared Bundt cake pan (I do spray mine lightly with PAM to prevent sticking).
- Bake for 50 to 55 minutes or until knife inserted in the center comes out clean.
- Cool completely before serving and dust with powdered sugar if desired.
ORANGE-CRANBERRY BUNDT CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
- Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
- In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
- Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.
FRESH ORANGE-CRANBERRY POUND CAKE
This comes from the November 2006 issue of All*You Magazine. This recipe uses orange peel and fresh cranberries and has a glaze over the top. It gets baked in a 10-inch tube pan.
Provided by the_cookie_lady
Categories Quick Breads
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- To make cake: Preheat oven to 350 degrees. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.
- Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.
- In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add baking powder and salt and mix on low speed until blended. Add half of flour and entire cooled cream mixture; mix on low speed until blended. Add remaining flour and beat on medium speed for 2 minutes; mixture should be thick and gooey. Stir in orange peel and then fold in cranberries. Scrape batter into prepared pan and smooth top.
- Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes, turn out onto a rack and let cool completely.
- To make glaze: Combine confectioners' sugar and salt in a medium bowl. Add water, corn syrup and vanilla and stir with a fork until smooth. Drizzle glaze over cake, letting some drip down sides. Let stand for 15 minutes before serving.
Nutrition Facts : Calories 322.6, Fat 11, SaturatedFat 6.4, Cholesterol 80, Sodium 191.8, Carbohydrate 52.8, Fiber 1.6, Sugar 32, Protein 4.3
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly., 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., 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., In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake.
Nutrition Facts : Calories 425 calories, Fat 12g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 259mg sodium, Carbohydrate 71g carbohydrate (50g sugars, Fiber 2g fiber), Protein 5g protein.
CRANBERRY-FILLED ORANGE POUND CAKE
I made this for a holiday dinner with my family. Everyone loved the cran-orange flavor and the sweet glaze drizzled on top. For a fun variation, add 2/3 cup flaked sweetened coconut when including the orange juice to the batter, and sprinkle the finished cake with toasted coconut. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in 2 tablespoons orange juice and the zest. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture, beating just until combined., In a small bowl, mix cranberry sauce, cherries and remaining orange juice. Spoon two-thirds of the batter into prepared pan. Spread with cranberry mixture. Top with remaining batter., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, orange zest and enough orange juice to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.
Nutrition Facts : Calories 573 calories, Fat 22g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 447mg sodium, Carbohydrate 87g carbohydrate (57g sugars, Fiber 2g fiber), Protein 9g protein.
ORANGE CRANBERRY POUND CAKE WITH VANILLA GLAZE
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
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 12 servings.
Number Of Ingredients 16
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. Beat in orange zest 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., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 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., For glaze, in a small bowl, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Drizzle over cake.
Nutrition Facts :
ORANGE-CRANBERRY CAKE
Planning to make this for Christmas this year as it includes flavors that truly capture the season. Though the recipe is from a diabetic cookbook, it can be made with or without sugar. The use of yogurt and a parsimonious amount of butter keeps this cake moist without being too heavy. According to the source, prepared with the blend the cake has 165 calories and 26g carbs. With sugar, its 187 calories and 34g carbs. (These nutritionals are with water not orange juice.) Added note: as with most lower fat baked items, take good care not to over bake as the results quickly suffer. Better to go a minute or so less than you think the cake needs to be done.
Provided by justcallmetoni
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Prepare bundt or tube pan with a light coat of cooking spray.
- In a medium bowl, sift together the flour, baking soda and baking powder.
- In a large bowl, cream the butter with and electric mixer. Add sugar blend (or sugar) and beat until pale, light and fluffy. Add the eggs, one at a time, mixing after each addition for a total of two or three minutes. (Mine did not get very fluffy until the eggs were incorporated.) If you like a lot of orange flavor, mix in the orange extract at this point.
- Mix together the yogurt and water or orange juice if using the Splenda Blend.
- Alternately add the yogurt and flour to the butter in thirds, mixing after each addition.
- Add in the cranberries, folding in to distribute throughout the batter.
- Pour batter into the prepare tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
- Cool cake in pan for 10 minutes until turning onto cake rack or plate.
Nutrition Facts : Calories 160.8, Fat 3.9, SaturatedFat 2.1, Cholesterol 38.9, Sodium 139, Carbohydrate 27.2, Fiber 1.4, Sugar 5.6, Protein 4.1
CRANBERRY AND ORANGE POUND CAKE
Make and share this Cranberry and Orange Pound Cake recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 1h40m
Yield 3 cups of sauce, 16 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
- In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
- Stir in the vanilla & orange zest.
- In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
- Fold in the cranberries, then pour the batter into the prepared pan & bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
- FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
- Add the butter, then bring to a boil over medium heat, stirring constantly.
- Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
- Serve warm over the cake.
Nutrition Facts : Calories 656.9, Fat 35.6, SaturatedFat 21.8, Cholesterol 167.5, Sodium 140.1, Carbohydrate 80.7, Fiber 1.1, Sugar 60, Protein 6.1
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FRESH ORANGE-CRANBERRY POUND CAKE RECIPE | MYRECIPES
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- Make cake: Preheat oven to 350°F. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.
- Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.
- In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add baking powder and salt and mix on low speed until blended. Add half of flour and entire cooled cream mixture; mix on low speed until blended. Add remaining flour and beat on medium speed for 2 minutes; mixture should be thick and gooey. Stir in orange peel and then fold in cranberries. Scrape batter into prepared pan and smooth top.
- Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes, turn out onto a rack and let cool completely.
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