Ingredients for Orange Cranberry Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- Oranges, Zest Of
- All Purpose Flour
- Baking Powder
- Clove
- Salt
- Fresh Cranberries
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How to Make Orange Cranberry Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
- In a large mixing bowl, cream together the softened butter, cream cheese, and sugar using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
- Reduce mixer speed to low and add eggs one at a time, mixing well after each addition.
- Add the vanilla extract and orange zest, mixing until combined. Scrape down the sides of the bowl as needed.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the dried cranberries.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake starts browning too quickly, tent it loosely with foil.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust with powdered sugar, if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
165g
Fat
102g
Carbs
27g
