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Jane's Cranberry Orange Pound Cake
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!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Servings: 16 servings
- 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
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.
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