Orange-Glazed Cranberry Pound Cake
This delicious cake combines the sweetness of orange with the tartness of fresh cranberries and sour cream. When in season, try substituting blueberries or raspberries. Bake the cake up to 1 day in advance and add icing 1 to 2 hours before serving. For testing purposes, we used a (10-cup) Cathedral Bundt pan from Nordic Ware. Dark pans will cause the cake to brown more quickly, so lower baking temperature by 25°. Greasing the pan with shortening helps ensure your cake will release all in one piece. The recipe makes 12 cups of batter; if using a 10-cup pan, bake the extra batter in a mini loafpan. For small cakes we used 2 (6-cup) Bundtlette pans from Nordic Ware and baked at 325° for 25 to 30 minutes. Prep: 30 minutes, Bake: 55 minutes.