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Cranberry-Orange Pound Cake

Serves: 16
Total Calories: 71

Ingredients

-1 package golden vanilla or yellow (lemon) cake mix with pudding
1 package (4-serving size) instant vanilla pudding and pie filling mix
1 cup water
1/2 cup margarine or butter, melted
1 teaspoon grated orange peel
4 eggs
1 1/2 cups fresh or frozen cranberries, chopped (do not thaw)
Orange Butter Sauce

Directions:

1. Heat oven to 350°. Grease bottom and side of 12-cup bundt cake pan lightly flour.
2. Beat cake mix (dry), pudding mix (dry), water, margarine, orange peel and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Fold in cranberries. Spread in pan.
3. Bake 1 hour 5 minutes to 1 hour 10 minutes or until cake springs back when touched lightly in center. Cool 10 minutes remove from pan. Cool completely. Serve with warm Orange Butter Sauce.
ORANGE BUTTER SAUCE
Mix sugar and flour in 1-quart saucepan. Stir in orange juice. Add butter. Cook over medium heat, stirring constantly, until thickened and bubbly.

1 SERVING: Calories 340 (Calories from Fat 145) Fat 16g (Saturated 6g) Cholesterol 70mg Sodium 400mg Carbohydrates 47g (Dietary Fiber 0g) Protein 2g.

Nutritional Facts:

Serves: 16
Total Calories: 71
Calories from Fat: 27

This Cranberry-Orange Pound Cake recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


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