Cranberry-Orange Pound Cake

Cecelia Anderson

By
@ceander

I made this Cranberry-Orange Pound Cake over the Thanksgiving holiday in 2011. I looked at the photo online, and I said boy this looks good. Well I tried it out, and it came out absolutely perfect. I love recipes that you can follow to the letter and they come out perfect and this is one of them. Fresh cranberries are the best, just do a coarse, fine chop.


Featured Pinch Tips Video

Comments:

Serves:

16

Prep:

20 Min

Cook:

1 Hr

Ingredients

1
box betty crocker super moist golden vanilla or yellow cake mix
1
box (4-serving size) vanilla instant pudding and pie filling mix
1 c
water
1/2 c
butter or margarine, softened
1 tsp
to 2 teaspoons grated orange peel
4
eggs
1 1/2
cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
powdered sugar, if desired

Directions Step-By-Step

1
Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. ( I use Baker's Joy baking spray.)
2
In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.
3
Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.

About this Recipe

Course/Dish: Cakes