cranberry-orange pound cake
(1 rating)
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.
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(1 rating)
yield
16 serving(s)
prep time
20 Min
cook time
1 Hr
Ingredients For cranberry-orange pound cake
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1box betty crocker super moist golden vanilla or yellow cake mix
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1box (4-serving size) vanilla instant pudding and pie filling mix
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1 cwater
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1/2 cbutter or margarine, softened
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1 tspto 2 teaspoons grated orange peel
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4eggs
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1 1/2cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
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powdered sugar, if desired
How To Make cranberry-orange pound cake
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1Heat 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.)
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2In 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.
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3Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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