Orange Cranberry Pound CakeOrange Cranberry Pound Cake
Orange Cranberry Pound Cake
Orange Cranberry Pound Cake
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Recipe - ShopRite of Burlington
OrangeCranberryPoundCake.jpg
Orange Cranberry Pound Cake
Prep Time20 Minutes
Servings12
Cook Time70 Minutes
Calories506
Ingredients
3 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
2 cups sugar
1 cup butter, softened
1 tbs plus 1/2 tsp. grated orange peel, divided
4 large eggs
1 1/2 cups Daisy Sour Cream, divided
1 1/3 cups cranberries (fresh or frozen), coarsely chopped
1 1/4 to 1 1/2 cups powdered sugar
Directions

1. Preheat oven to 350°F. Generously coat 12-cup Bundt pan with non-stick cooking spray with flour.

 

2. Whisk together flour, baking powder, salt and nutmeg.

 

3. Beat sugar, butter and 1 Tbsp. orange peel at medium speed 3 minutes. Add eggs, one at a time, beating at low speed until well-blended.

 

4. Beat in flour mixture in 3 parts alternately with 1 ¼ cup sour cream, beginning and ending with flour mixture.

 

5. Stir in cranberries. Pour the batter into pan, smoothing top. Bake 65-70 minutes or until a skewer inserted in center of cake comes out clean.

 

6. Cool 15 minutes and then invert onto wire rack. Cool completely.

 

7. Whisk 1 ¼ cup powdered sugar, ¼ cup sour cream, and ½ tsp. orange peel, adding additional powdered sugar, if necessary, to reach desired glaze consistency. Drizzle over cake and let stand until set.

 

Nutritional Information
  • 125 mg Cholesterol
  • 1 g Dietary Fiber
  • 5 g Protein
  • 167 mg Sodium
  • 72 g Total Carbohydrate
  • 22 g Total Fat
20 minutes
Prep Time
70 minutes
Cook Time
12
Servings
506
Calories

Shop Ingredients

Makes 12 servings
3 1/4 cups all-purpose flour
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
$1.59$0.80/lb
2 tsp baking powder
Clabber Girl Double Acting Baking Powder, 8.1 oz
Clabber Girl Double Acting Baking Powder, 8.1 oz
$3.19$0.39/oz
1/2 tsp salt
Morton Coarse Kosher Salt, 48 oz
Morton Coarse Kosher Salt, 48 oz
$3.99$0.08/oz
1/4 tsp ground nutmeg
Bowl & Basket Ground Nutmeg, 2.1 oz
Bowl & Basket Ground Nutmeg, 2.1 oz
$2.29$1.09/oz
2 cups sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
On Sale! Limit 4
$3.49 was $3.69$0.87/lb
1 cup butter, softened
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
$4.29$4.29/lb
1 tbs plus 1/2 tsp. grated orange peel, divided
Navel Orange, 1 each
Navel Orange, 1 each
$1.25
4 large eggs
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$7.19$0.40 each
1 1/2 cups Daisy Sour Cream, divided
Daisy Pure & Natural Sour Cream, 1.5 lb
Daisy Pure & Natural Sour Cream, 1.5 lb
$4.19$0.17/oz
1 1/3 cups cranberries (fresh or frozen), coarsely chopped
Mariani Premium Sweetened Dried Cranberries Value Size, 30 oz
Mariani Premium Sweetened Dried Cranberries Value Size, 30 oz
On Sale! Limit 4
$4.59 was $6.59$0.15/oz
1 1/4 to 1 1/2 cups powdered sugar
Wholesome Pantry Organic Powdered Confectioners Sugar, 16 oz
Wholesome Pantry Organic Powdered Confectioners Sugar, 16 oz
$4.49$4.49/lb

Nutritional Information

  • 125 mg Cholesterol
  • 1 g Dietary Fiber
  • 5 g Protein
  • 167 mg Sodium
  • 72 g Total Carbohydrate
  • 22 g Total Fat

Directions

1. Preheat oven to 350°F. Generously coat 12-cup Bundt pan with non-stick cooking spray with flour.

 

2. Whisk together flour, baking powder, salt and nutmeg.

 

3. Beat sugar, butter and 1 Tbsp. orange peel at medium speed 3 minutes. Add eggs, one at a time, beating at low speed until well-blended.

 

4. Beat in flour mixture in 3 parts alternately with 1 ¼ cup sour cream, beginning and ending with flour mixture.

 

5. Stir in cranberries. Pour the batter into pan, smoothing top. Bake 65-70 minutes or until a skewer inserted in center of cake comes out clean.

 

6. Cool 15 minutes and then invert onto wire rack. Cool completely.

 

7. Whisk 1 ¼ cup powdered sugar, ¼ cup sour cream, and ½ tsp. orange peel, adding additional powdered sugar, if necessary, to reach desired glaze consistency. Drizzle over cake and let stand until set.