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Orange Cranberry Pound Cake with Vanilla Glaze

For me, pound cake is both comforting and delicious. This buttery cake combines the tastes of both orange and cranberry and tops it off with a sweet vanilla glaze. — Angela Spengler, Clovis, New Mexico
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    12 servings

Ingredients

  • 1-1/4 cups butter, softened
  • 2-3/4 cups sugar
  • 5 large eggs
  • 1 tablespoon grated orange zest
  • 1 teaspoon orange extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup fresh or frozen cranberries, halved
  • 1/2 cup chopped walnuts
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/3 cup butter, melted
  • 2 teaspoons vanilla extract
  • 2 to 3 tablespoons hot water

Directions

  • 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. Beat in orange zest and extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat just until combined. Fold in cranberries and walnuts.
  • Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 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.
  • For glaze, in a small bowl, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Drizzle over cake.
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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