Orange-Cranberry Pound Cake
I haven’t posted a new treat for a bit, and thought I wouldn’t for a while since I am trying to lose some weight. However, I went to my mom’s for a shared dinner tonight,w and she had created an absolutely tasty dessert that I couldn’t pass up! This time, I am going to blame the unhealthy goodie on my mom. 😉 This is in no way a healthy recipe, but boy is it good!
This recipe for Orange-Cranberry Pound Cake has been adapted from Culinary Concoctions by Peabody. My mom made some alterations to the recipe, which I think improve the recipe quite a bit. One thing we discovered is that the recommended cook time is a little on the high side. You do not want to overcook this cake or the crust won’t be soft. Cook until a toothpick inserted comes out clean. My mom also added a glaze that I think really enhances the cake. It was so super tasty!
- 2 sticks of butter, softened
- 3 cups sugar
- 5 eggs
- 1 cup milk
- 1 tsp vanilla extract
- zest of one medium orange
- ¼ tsp cinnamon
- ¼ tsp fresh nutmeg
- 3 cups all-purpose flour
- ½ tsp salt
- 1 cup craisins
- juice of 1 orange or any orange juice (view site to see options)
- ¼ cup butter
- 1 cup sugar
- ⅓ cup craisins
- Preheat oven to 350°.
- In a mixing bowl, cream the butter and sugar, beating until light and fluffy.
- Add the eggs, one at a time, and beat well after each addition.
- Stir in the milk, vanilla and orange zest.
- Sift together the remaining dry ingredients and add to the wet ingredients, stirring gently just until well combined.
- Fold in the dried cranberries. Pour the batter into a greased and floured 10 inch tube pan.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan then turn out onto plate..
- Melt butter in a sauce pan.
- Stir in orange juice and sugar. Bring to a low boil and add craisins.
- Drizzle over warm cake.