ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fresh Orange-Cranberry Pound Cake

Yield 12 Servings

Ingredients

  • 1 stick unsalted butter, cut up
  • 1/4 cup heavy cream
  • 3 large eggs, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons finely grated fresh orange peel
  • 2 1/2 cups fresh cranberries, coarsely chopped
  • 1 cup confectioners' sugar
  • Pinch of salt
  • 1 tablespoon hot water
  • 1 tablespoon corn syrup
  • 1/4 teaspoon vanilla extract

Nutrition Information

  • calories 307
  • fat 11 g
  • satfat 6 g
  • protein 4 g
  • carbohydrate 50 g
  • fiber 1 g
  • cholesterol 81 mg
  • sodium 208 mg

How to Make It

  1. Make cake: Preheat oven to 350°F. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.

  2. Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.

  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add baking powder and salt and mix on low speed until blended. Add half of flour and entire cooled cream mixture; mix on low speed until blended. Add remaining flour and beat on medium speed for 2 minutes; mixture should be thick and gooey. Stir in orange peel and then fold in cranberries. Scrape batter into prepared pan and smooth top.

  4. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes, turn out onto a rack and let cool completely.

  5. Make glaze: Combine confectioners' sugar and salt in a medium bowl. Add water, corn syrup and vanilla and stir with a fork until smooth. Drizzle glaze over cake, letting some drip down sides. Let stand for 15 minutes before serving.