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Cranberry Orange Pound Cake Recipe
|Butter||1⁄2 Cup (8 tbs), softened (No Substitutes)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Grated orange peel||1⁄2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||1 Teaspoon|
|Sour cream||8 Ounce (1 Cup)|
|Chopped cranberries||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|Vanilla butter sauce|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
|Half and half cream||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4654 Calories from Fat 1618
% Daily Value*
Total Fat 184 g282.5%
Saturated Fat 102.5 g512.3%
Trans Fat 0 g
Cholesterol 1673.5 mg
Sodium 2036.5 mg84.9%
Total Carbohydrates 672 g224%
Dietary Fiber 13.1 g52.4%
Sugars 364.2 g
Protein 88 g175%
Vitamin A 121% Vitamin C 22%
Calcium 100.2% Iron 138%
*Based on a 2000 Calorie diet
Gradually beat in sugar until light and fluffy, about 5-7 minutes.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla and orange peel.
Combine flour, baking powder and salt; add to the creamed mixture alternately with sour cream.
Beat on low just until blended.
Fold in cranberries.
Pour into a greased and floured 10-in.fluted tube pan.
Bake at 350° for 65-70 minutes or until a wooden pick inserted near the center comes out clean.
Cool in pan for 10 minutes; remove to a wire rack and 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.