Cranberry Citrus Pound Cake

Cranberry Citrus Pound Cake | URBAN BAKES

It’s now the beginning of the New Year; the time we tell ourselves to hit the gym more often, eat healthier, and perhaps change one other aspect of our personal lives.  Do we keep them all?  Barely.  And if you do, I tip my hat off to you.  Please teach me how.

However, there are simple steps you can take if you’re looking to make adjustments in your diet.  And no, I’m not referring to the fad diets.  No way!  I’m talking about your daily diet, especially if it includes baked goods.  Foods that are made at home with now a simple alternative to help reduce the number of calories!  Sure, one way is to consume smaller portions but do you really want to slice your cake super thin?  I didn’t think so.  A more realistic approach would be to reduce the number of calories in your favorite baked goods with Born Sweet® Zing™ Baking Blend.

Zing Baking Blend | URBAN BAKES

Zing™ Baking Blend is made with real ingredients-nothing artificial.  It is a combination of stevia leaf extract and pure cane sugar.  The best part of this blend which is surprisingly amazing, it’s only 5 calories per serving and it bakes and browns just like sugar!  Talk about sweetening up with fewer calories!  AND it has an easy-pour spout and snap-closed lid making measuring a piece of cake!  (pun intended)

Cranberry Citrus Pound Cake | URBAN BAKES

So if you’re looking for a rich cake that is dense and light, like how all pound cakes should be, with a speckle of citrus zest throughout, look no further.  The fresh cranberries also play a nice addition in giving this loaf a bite of tartness.  Pour on my easy-to-make citrus glaze that is also made with Zing™ Baking Blend and you’ll experience a moment of bliss.

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Cranberry Citrus Pound Cake | URBAN BAKES

Cranberry Citrus Pound Cake


  • Author: URBAN BAKES
  • Total Time: 3 hours
  • Yield: 9x5 loaf cake 1x
  • Diet: Vegetarian

Ingredients

Units Scale

CAKE

  • 3/4 cup unsalted butter, softened
  • 3/4 cup Zing™ Baking Blend
  • 3 large eggs
  • 2 tablespoons orange juice
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh cranberries
  • 1 tablespoon grated citrus peel (orange or mandarin)

GLAZE

  • 6 tablespoons Zing™ Baking Blend
  • 4 tablespoons orange juice

Instructions

  1. Heat oven to 350 degrees F. Using a baking spray with flour, generously coat the bottom and sides of a 9×5-inch loaf pan; set aside.
  2. In a large bowl using an electric mixer on low speed, beat together the butter and Zing™ Baking Blend until light and fluffy, about 1 minute. Beat in eggs one at a time until just combined. Mix in orange juice and vanilla.
  3. Add flour, baking powder and salt. Mix on low speed until just combined. Fold in cranberries and grated citrus peel. Pour batter into pan and spread evenly.
  4. Bake for 50 to 60 minutes or until a toothpick inserted inside center comes out clean. Allow cake to cool in pan for 10 minutes before removing to a cooling rack. Cool cake completely before pouring glaze on top.
  5. Meanwhile, in a small saucepan over medium heat, cook Zing™ Baking Blend and orange juice until sugar completely dissolves. Allow glaze to cool for 10 minutes before pouring generously over cake. ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Cuisine: American

Keywords: Cranberry Orange, cranberry pound Cake

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are and will always be my own.

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