Orange Cranberry Poundcake

Cranberries, pecans and oranges are a great combination for the Holidays and this pound cake includes them all.

Ingredients:

  • 1  c. butter
  • 3 c. sugar
  • 1   8 oz. cream cheese
  • 5 eggs
  • 3 c. plain flour
  • 1/2 t. salt
  • 1/4 c. fresh orange juice
  • 2  t. grated orange peel
  • 2  t. pure vanilla extract
  • 1/2 c. dried chopped cranberries
  • 1  1/2 c. toasted chopped pecans

    GLAZE:

  • 1 1/2 c. powdered sugar
  • About 2 T. fresh orange juice

 Directions:

  1. Preheat oven to 350 degrees. Butter and flour a Bundt or 10″ tube pan.
  2. Toast pecans and coarsely chop. Coarsely chop dried cranberries, set both aside.
  3. Beat sugar, softened cream cheese, and softened butter until light and fluffy. Add eggs, 1 at a time, then beat in orange juice, orange zest, and vanilla extract.
  4. Sift flour and salt together in separate bowl.
  5. Mix dry ingredients into egg mixture with large spoon until just combined. Fold in pecans and cranberries.
  6. Pour batter into prepared pan, tapping pan on counter to release any air bubbles.
  7. Bake 65-75 min, test with toothpick to see if done. Cool in pan 10 min, then turn out onto wire rack or paper towels  to completely cool.
  8. For Glaze:  Mix powdered sugar and orange juice, drizzle all over cake. Cook’s note: Use an ice pick to punch a few holes in top of cake so glaze can go down into cake.

Original recipe provided by Audrey Giles.