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Jenni Field’s mom’s recipe for cranberry orange pound cake is a family favorite and one that is requested by friends for holidays and special events.

Hand written recipe card for cranberry orange pound cake recipe card sitting on wicker basket.

Jane's Cranberry Orange Pound Cake

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Course: Breads
Cuisine: American
Keywords: cranberry orange pound cake
Servings: 16 servings
Calories: 428kcal
Author: Jenni Field
My mom may have found this recipe in a Southern Living about 25-30 years ago. It is one of our family's favorites, and it's also a favorite with some of our neighbors. When we had Thanksgiving at our friends' house a couple of years ago, my friend requested my mom bring this pound cake! It's hard to beat the orange-cranberry combination, especially when it's in a tall and proud pound cake!

Ingredients

  • 1 1/2 cups butter softened
  • 2 3/4 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons grated orange peel
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 1/2 cups chopped fresh or frozen cranberries

Instructions

  • Cream together butter and sugar until light and fluffy, about 5-7 minutes.
  • Add eggs, 1 at a time, beating well between each addition.
  • Stir in vanilla and orange peel.
  • Combine flour, baking powder, and salt.
  • Add to butter mixture alternately with sour cream.
  • Beat on low just until blended.
  • Fold in cranberries.
  • Pour into a nonstick 10" tube pan.
  • Bake at 350 65-70 minutes.
  • Let cool in pan for 10 minutes.
  • Turn out on rack to cool completely.

Nutrition

Calories: 428kcal | Carbohydrates: 54g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 115mg | Sodium: 261mg | Potassium: 106mg | Fiber: 1g | Sugar: 35g | Vitamin A: 715IU | Vitamin C: 1.8mg | Calcium: 45mg | Iron: 1.5mg
Tried this recipe?Mention @theheritagecookbookproject or tag #theheritagecookbookproject!
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