CRANBERRY ORANGE POUND CAKE
Ingredients
  • 3 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar, divided use
  • 6 large eggs, separated
  • 1 cup sour cream
  • ¼ cup orange juice (or combination of lemon and orange juice, if desired)
  • 1-1/2 teaspoons vanilla
  • 1 tablespoon grated orange rind (can use lemon or combination of lemon and orange, if desired)
  • 1-1/4 cups fresh or frozen cranberries, coarsely chopped
  • For glaze:
  • ⅓ cup sugar
  • ⅓ cup orange juice (can use lemon juice, or combination of orange and lemon juice, if desired)
Instructions
  1. Preheat oven to 350 degrees. Grease 2 8-1/2" x 4-1/2" loaf pans (alternatively, you can use a 10" bundt pan, or 5 mini loaf pans).
  2. Combine flour, baking soda, and salt in a bowl. Place butter in a large bowl and beat with an electric mixer until creamy. Beat in 1-3/4 cups sugar until light and fluffy. Beat in egg yolks 2 at a time. Beat in sour cream, orange juice, vanilla, and orange rind. Fold in flour mixture, just until combined.
  3. In a separate bowl, beat egg whites until foamy. Slowly add remaining ¼ cup sugar, and continue beating until soft peaks form. Fold half of whites into batter, then fold in remaining whites. Gently fold in cranberries. Spoon batter into prepared pans. Bake approximately 1 hour, until golden brown and a toothpick inserted into the center comes out clean. Cool in pan on rack for 15 minutes.
  4. Meanwhile, make glaze by combining sugar and orange juice in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Unmold cake onto a plate and spoon glaze over warm cake.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2013/01/09/cranberry-orange-pound-cake/