ORANGE-CRANBERRY POUND CAKE

Orange-Cranberry Pound Cake image

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

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 3h

Yield 16

Number Of Ingredients 11

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 15 g, TransFat 1/2 g