Simple Cranberry Orange Pound Cake Food

CRANBERRY ORANGE POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter, sugar and orange zest together for 3 to 5 minutes.
• Add eggs one at a time and beat an addition minute per egg.
• Add vanilla and mix in.
• In a separate large bowl, mix and combine dry ingredients together.
• Add dry ingredients alternatively with the buttermilk to the butter/sugar/orange zest/egg mixture. Fold in cranberries.
• Grease and flour either 2 large bread pans or 3 small bread pans.
• Pour batter and bake at 350 degrees F for 55 to 60 min.
• Let loaves cool and pour glaze over them.
• Whisk glaze ingredients together until smooth.

CRANBERRY AND ORANGE POUND CAKE

Steps:

• FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
• In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
• Stir in the vanilla & orange zest.
• In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
• Fold in the cranberries, then pour the batter into the prepared pan & bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
• FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
• Add the butter, then bring to a boil over medium heat, stirring constantly.
• Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
• Serve warm over the cake.

CRANBERRY-ORANGE POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.

SIMPLE CRANBERRY ORANGE POUND CAKE

Steps:

• Cream the butter with the sugar with a mixer in a bowl on high speed until pale in color.
• Add the eggs one at time, incorporating fully.
• Add the buttermilk, vanilla and orange zest.
• Mix the dry ingredients together in another bowl. Add to the mixture, whisk until evenly combined, do-not over whisk.
• Fold in the cranberries until just combined.
• Pour the batter into a loaf pan that has either parchment paper or has been sprayed with cooking spray.
• Bake in a preheated oven at 320°F for 45-60 minutes, checking every 5 minutes after 45 min.
• Once cooled, make the glaze/icing by mixing the sugar, milk and orange juice.
• Pour or spread the glaze over the cooled pound cake.

ORANGE-CRANBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
• Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
• In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
• Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.

CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE

Steps:

• Heat oven to 350 degrees.
• Generously grease and lightly flour 12 cup fluted tube pan.
• In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
• Add vanilla and orange peel.
• Add eggs 1 at a time, beating well after each addition.
• In medium bowl, combine 3 cups flour, baking powder and salt.
• Add alternately with sour cream, beating well after each addition.
• Gently stir in cranberries.
• Pour batter into greased and floured pan.
• Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes.
• Remove from pan.
• Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
• Stir in half-and-half and 1/2 cup butter.
• Cook over medium heat until thickened and bubbly, stirring constantly.
• Remove from heat; stir in rum.
• Serve warm sauce over cake.

ORANGE-CRANBERRY CAKE

Steps:

• Preheat oven to 350 degrees. Prepare bundt or tube pan with a light coat of cooking spray.
• In a medium bowl, sift together the flour, baking soda and baking powder.
• In a large bowl, cream the butter with and electric mixer. Add sugar blend (or sugar) and beat until pale, light and fluffy. Add the eggs, one at a time, mixing after each addition for a total of two or three minutes. (Mine did not get very fluffy until the eggs were incorporated.) If you like a lot of orange flavor, mix in the orange extract at this point.
• Mix together the yogurt and water or orange juice if using the Splenda Blend.
• Alternately add the yogurt and flour to the butter in thirds, mixing after each addition.
• Add in the cranberries, folding in to distribute throughout the batter.
• Pour batter into the prepare tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
• Cool cake in pan for 10 minutes until turning onto cake rack or plate.

ORANGE CRANBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour 9 inch bundt pan.
• In mixing bowl, using mixer on medium speed, cream butter, cream cheese, and sugar until light and fluffy.
• Reduce speed to low and mix in eggs one at a time.
• Add vanilla and orange zest, scraping the sides of the bowl after each addition.
• Stir together dry ingredients (flour, baking powder, cloves, and salt) in a medium bowl, mixing well.
• Gradually add the dry ingredients to the butter mixture.
• Beat on low speed until smooth.
• DO NOT over beat.
• Fold in cranberries.
• Pour into the nonstick prepared Bundt cake pan (I do spray mine lightly with PAM to prevent sticking).
• Bake for 50 to 55 minutes or until knife inserted in the center comes out clean.
• Cool completely before serving and dust with powdered sugar if desired.