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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

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