Orange Cranberry Pound Cake
| Calories | 506 cals |
| Total Fat | 22 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 1 g |
| Sodium | 167 mg |
| Protein | 5 g |
| Total Carbohydrate | 72 g |
Prep Time: 20 Minutes
Time to Table: 3 Hours
Serves: 12
Ingredients
- 3 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 cups sugar
- 1 cup butter, softened
- 1 tablespoon , plus 1/2 teaspoon grated orange peel, divided
- 4 large eggs
- 1 1/2 cups Daisy Sour Cream, divided
- 1 1/3 cups cranberries (fresh or frozen), coarsely chopped
- 1 1/4 to 1 1/2 cups powdered sugar
Directions
Heat the oven to 350 degrees. Generously coat a 12 cup Bundt pan with non-stick cooking spray with flour. Whisk flour, baking powder, salt and nutmeg in a large bowl. Beat the sugar, butter and 1 tablespoon orange peel in a large bowl at medium speed for 3 minutes or until light and fluffy. Add the eggs one at a time, beating at low speed until well-blended. Beat in the flour mixture in 3 parts alternately with 1 ¼ cup sour cream, beginning and ending with the flour mixture. Stir in the cranberries. Pour the batter into the pan, smoothing the top. Bake for 65 to 70 minutes or until a skewer inserted in the center of the cake comes out clean. Cool on a wire rack for 15 minutes and then invert the cake onto a wire rack. Cool completely. Whisk 1 ¼ cup powdered sugar, ¼ cup sour cream, and ½ teaspoon orange peel in a medium bowl, adding the additional ¼ cup powdered sugar if necessary to reach the desired glaze consistency. Drizzle over the cake and let stand until set. Decorate as desired.
Reviews
The measurements for the "extra" sour cream and orange peel amounts included in this recipe are for the glaze which is at the bottom of the instructions. You are right, the commercial and magazine advertisement didn't include the glaze information about the ingredients or those extra measurements instructions, either. This recipe does indicate the sour cream and orange peel are "divided". I sometimes miss this important instruction when I am trying new recipes, so I always try to read carefully and circle the word "divided" and write the individual amounts to the side to help me remember each time. The suggested ice cream on the side sounded good, too!
I made this cake today and it is amazing. The cake is moist and full of flavor. The glaze was yummy as well. Thank you Daisy for this recipe that I will make many more times! Truly Endy Orange Park, Fl
I also made this recipe from a card in a magazine. Even though I made it with the printed one (1) cup of sour cream versus the 1 1/4 cups called for in this online version, I thought it was wonderful. I watched the bake time carefully, and mine was done in about 55 minutes. I used a heavy cast bundt pan, and that may have helped. Will definitely make this again. (The card version also doesn't have the 'drizzle' recipe, but it was great without it.)
I made this cake as directed. It was amazing! My family is still raving about how this is the best cake they have ever had. I think we have a new family favorite!
I got the recipe on a card out of a magazine. It was by Daisy. But the recipe called for ONLY one cup of sour cream for the cake. So the cake was dry and not tasty. So now I and checking on line and the online recipe calls for one and a fourth cups sour cream. Shame, shame on Daisy for not publishing the correct recipe. I certainly will have a harder view on Daisy recipes in the future.
I made this cake for company during the holidays and it was great. I served it with vanilla ice cream, it was almost like a pound cake in texture.
I made this cake for Thanksgiving and my guests loved it. A scoop of vanilla ice cream on the side made it extra refreshing. I made sure and had all of my ingredients measured out before starting which made it much easier for a scratch cake. Can't wait to make it again.
Thank You
Thanks for your review.
