CRANBERRY ORANGE POUND CAKE


Recipe


Time

Active Time: 15-20 minutes
Total Time: 50-55 minutes

Recipe Yield

12 Servings

Bon Cook Products Used

Stainless Steel Mixing Bowl, Magnetic Measuring Trio, Le Petite Grater, Heat Resistant Spatula, Flexipat Spiral bon Mold, Medium Perforated Baking Sheet, Whisk
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DetailsAdditional Info

 INGREDIENTS:

  • 1 cup softened butter
  • 1 3/4 cup sugar
  • 2 Tablespoon orange zest
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 3/4 cup buttermilk
  • 2 1/2 cups fresh cranberries
  • 2 1/2 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
 
Orange glaze
  • 1 1/2 cups powdered sugar
  • 2 Tablespoon orange juice
  • 1-2 Tablespoons milk
  • 1/4 teaspoon vanilla

Bon Cook Products Used

Stainless Steel Mixing Bowl, Magnetic Measuring Trio, Le Petite Grater, Heat Resistant Spatula, Flexipat Spiral bon Mold, Medium Perforated Baking Sheet, Whisk

 
DIRECTIONS:
 

  1. Preheat oven to 350⁰F. Place Flexipat Spiral bon Mold or any 2-quart mold of your choice on Perforated Baking Sheet and set aside.
  2. Using the Petite Grater, zest a medium orange.
  3. With an electric mixer, cream butter, sugar, and orange zest for 3-5 minutes.
  4. Adding eggs, one a time, beat an additional minute per egg.
  5. In stainless mixing bowl, whisk to combine dry ingredients.
  6. Add dry ingredients, alternating with the buttermilk to the butter/sugar/zest and egg mixture.
  7. Fold in cranberries.
  8. Pour batter into mold to about 1” from top of mold. (Extra batter can be made into mini muffins).
  9. Bake for 35-40 minutes or until toothpick inserted comes out clean. Cool.
 
Orange Glaze:
  1. In mixing bowl combine orange juice, vanilla, and milk.
  2. Then add powdered sugar until will combined.
  3. Pour on top of cake after allowing it to cool.

Time:

Active Time: 15-20 minutes
Total Time: 50-55 minutes

Recipe Yield

12 Servings

Reviews

CRANBERRY ORANGE POUND CAKE

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