Orange-Glazed Cranberry Pound Cake

Orange-Glazed Cranberry Pound Cake
Photo by Charles E. Walton IV

Ingredients

  • ½ teaspoon baking soda
  • 3 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 2 cups sugar, divided
  • 3 cups all-purpose flour
  • 6 large eggs, separated
  • 1 (8-ounce) container sour cream
  • + 16 more ingredients
    • 2 cups sugar, divided
    • ½ teaspoon baking soda
    • 1 cup butter, softened
    • 2 (8-ounce) packages fresh or frozen cranberries, thawed (2 cups)
    • 2 teaspoons vanilla extract
    • 1 cup butter, softened
    • 6 large eggs, separated
    • 3 tablespoons orange zest (2 oranges)
    • Orange Icing
    • 2 (8-ounce) packages fresh or frozen cranberries, thawed (2 cups)
    • 3 tablespoons orange zest (2 oranges)
    • Orange Icing
    • Orange Glaze
    • 1 (8-ounce) container sour cream
    • 2 teaspoons vanilla extract
    • Orange Glaze

1. Preheat oven to 350°. Grease and flour a 10- x 3 1/2-inch Bundt pan. Turn pan over, and tap to remove excess flour. 2. Sift together first 3 ingredients; set aside. 3. Cream together butter, zest, and 1 3/4 cups sugar at medium-high speed with an electric mixer until light and fluffy. Add egg ...

View full recipe at My Recipes

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