Orange-Cranberry Pound Cake

Start a weekend morning with this exquisitely rich and pretty pound cake, with delicate orange and tangy cranberry flavors.

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Servings 16

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ingredients 11
Prep Time 20 min
Total Time 3 hr 0 min

Ingredients

3/4: cup butter, softened

3/4: cup granulated sugar

3: eggs

2: tablespoons orange juice

1: teaspoon vanilla

1 1/2: cups all-purpose flour

1: teaspoon baking powder

1/4: teaspoon salt

3/4: cup sweetened dried cranberries

1: tablespoon grated orange peel

2: tablespoons coarse or granulated sugar

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Directions

1 Heat oven to 350°F. Grease and flour 9x5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.
2 Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.
3 Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.