This is a bit different than the usual pound cakes I've prepared. The combination of cranberries and orange liqueur is incredible. —Kathy Hunter, Woodland, Washington
Grand Marnier Cranberry Pound Cake
Greasing Fluted (Bundt) Tube Pans
Grand Marnier Cranberry Pound Cake
Prep Time
15 min
Cook Time
55 min
Yield
16 servings
Ingredients
- 2 cups dried cranberries
- 1/2 cup Grand Marnier (orange liqueur)
- 1/2 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup orange yogurt
- GLAZE:
- 2 tablespoons Grand Marnier (orange liqueur)
- 1-1/4 to 1-1/2 cups confectioners' sugar
Directions
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
- In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly.
- In a large bowl, beat butter, cream cheese and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well after each addition. Drain cranberries; fold cranberries into batter.
- Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
- In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake.
Nutrition Facts
1 slice: 425 calories, 12g fat (7g saturated fat), 78mg cholesterol, 259mg sodium, 71g carbohydrate (50g sugars, 2g fiber), 5g protein.
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