Total Calories: 198
1- Heat oven to 350°. Grease 12-cup bundt cake pan with shortening lightly flour.
2- Beat cake mix, pudding mix (dry), water, butter, orange peel and eggs in large bowl with electric mixer on low speed 30 seconds 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 toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate remove pan. Cool completely, about 1 hour. Serve with Orange Butter Sauce. Store cake loosely covered at room temperature.
Orange Butter Sauce:
Mix sugar and flour in 1-quart saucepan. Stir in orange juice. Add butter. Cook over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm.
High Altitude (3500 to 6500 feet): For cake, add 1/4 cup all-purpose flour to dry cake mix. Increase water to 1 1/4 cups decrease melted butter to 3 tablespoons. For Orange Butter Sauce, increase flour to 2 tablespoons. Cook over medium heat until butter is melted, then cook 4 minutes longer.
1 Serving: Calories 335 (Calories from Fat 135) Fat 15g (Saturated 6g) Cholesterol 70mg Sodium 420mg Carbohydrate 47g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 12% Vitamin C 2% Calcium 8% Iron 4%.
Betty's Tip: Pound cake freezes beautifully! Wrap the unfrosted cake tightly and label. Freeze up to 3 or 4 months. To thaw, loosen the wrap and thaw at room temperature 2 to 3 hours.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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