Orange Cranberry Pound Cake with Vanilla glaze Recipe

Orange Cranberry Pound Cake with Vanilla glaze Recipe
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Ingredients
  1. 2 3/4 cups sugar
  2. 1 1/4 cup Unsalted Butter, softened
  3. 1 teaspoon orange extract
  4. 5 eggs
  5. 3 cups flour
  6. 1 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 1 cup milk
  9. 1/2 cupcranberries, halved
  10. 1/2 cup chopped walnuts
  11. 1 tablespoon grated orange peel
  12. 1/3 cup Land O Lakes Unsalted Butter
  13. 2 cups powdered sugar
  14. 1 tablespoon vanilla
  15. 3 tablespoons hot water
Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt cake pan.
  2. Place sugar, 1 1/4 cup butter, orange extract and eggs in large mixing bowl. Mix on low 1 minute to combine. Scrape down bowl. Mix on on high for 5 minutes.
  3. In second large bowl, use a large spoon to mix together the flour, baking powder and salt.
  4. Slowly add flour mixture to butter mixture, alternately with the milk. Mix throughly.
  5. Stir in cranberries, walnuts and orange peel; pour into prepared pan.
  6. Bake for 1 hour and 10 minutes.
  7. Cool for 30 minutes and remove from pan. Finish cooling on wire rack.
  8. For glaze, heat 1/3 cup butter in a small saucepan until melted. Stir in sugar and vanilla. Stir in water. Drizzle over pound cake.
  9. ORANGE-CRANBERRY MINI POUND CAKES WITH VANILLA GLAZE: Make batter as directed; fill 16 greased and floured 4-in. fluted tube pans. Bake at 350° for 17-20 minutes or until a toothpick comes out clean.
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