Orange Cranberry Pound Cake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 14 |
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This is a great cake. I got the recipe from a friend's grandmother. This was her annual offering for our Ornament Swap at Christmas and finally, after YEARS of begging, she gave us all the recipe. Ingredients:
1 1/4 cups butter, at room temperature |
1 (8 ounce) package cream cheese, room temperature |
2 cups sugar |
6 eggs |
1/2 teaspoon vanilla |
2 oranges, zest of, grated |
4 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon clove |
1/4 teaspoon salt |
2 1/4 cups fresh cranberries, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour 9 inch bundt pan.
3. In mixing bowl, using mixer on medium speed, cream butter, cream cheese, and sugar until light and fluffy.
4. Reduce speed to low and mix in eggs one at a time.
5. Add vanilla and orange zest, scraping the sides of the bowl after each addition.
6. Stir together dry ingredients (flour, baking powder, cloves, and salt) in a medium bowl, mixing well.
7. Gradually add the dry ingredients to the butter mixture.
8. Beat on low speed until smooth.
9. DO NOT over beat.
10. Fold in cranberries.
11. Pour into the nonstick prepared Bundt cake pan (I do spray mine lightly with PAM to prevent sticking).
12. Bake for 50 to 55 minutes or until knife inserted in the center comes out clean.
13. Cool completely before serving and dust with powdered sugar if desired.
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