Monday, September 10, 2012
Orange-Cranberry Pound Cake with Vanilla Glaze
1-1/4 cups butter, softened
2-3/4 cups sugar
1 tablespoon grated orange peel
1 teaspoon orange extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup 2% milk
1/2 cup fresh or frozen cranberries, halved
1/2 cup chopped walnuts
2 cups confectioners' sugar
1/3 cup butter, melted
2 teaspoons vanilla extract
2 to 3 tablespoons hot water
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 peel 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 near 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. Yield: 12 servings.
ORANGE-CRANBERRY MINI POUND CAKES WITH VANILLA GLAZE: Make batter as directed; fill 16 greased and floured 4-in. fluted tube pans. Bake at 350° for 17-20 minutes or until a toothpick comes out clean.
Prep: 25 min.
Bake: 50 min. + cooling
Yield: 12 Servings
Nutritional Facts 1 slice equals 658 calories, 30 g fat (16 g saturated fat), 153 mg cholesterol, 293 mg sodium, 92 g carbohydrate, 1 g fiber, 8 g protein.
The original recipe comes from Taste of Home.