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Source: Incredible Egg Board

Cranberry-Orange Pound Cake
This scrumptiously moist cake is a lovely, crowd-pleasing dessert. Bake in mini loaf pans for gift giving.
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Serves: 16
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
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1 cup unsalted butter, softened
2 1/4 cups sugar
6 large eggs
1 teaspoon orange extract
3 cups all-purpose flour
1/2 cup orange juice
2 cups confectioners’ sugar
3 tablespoons orange juice
1/2 cup chopped dried cranberries
1/4 cup chopped toasted walnuts

Preheat the oven to 325° F. Grease and flour a 12-cup fluted tube pan and set aside.

For the cake: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 5 to 6 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Turn down the mixer’s speed and beat in the orange extract.

Add the flour alternating with the orange juice, beginning and ending with the flour. Mix well after each addition to blend.

Pour the batter into the prepared pan and bake for 1 hour and 10 minutes to 1 hour and 15 minutes or until the cake pulls away from the sides of the pan and a toothpick inserted near the center comes out clean. Cool the cake in the pan for 15 minutes.

Invert the pan to release the cake. Let the cake cool, right side up, on a wire rack until cool.

For the glaze: Whisk together the confectioners’ sugar and orange juice until smooth. Stir in the cranberries and walnuts. Drizzle the glaze evenly over the top of the cooled cake. Let stand until the glaze is firm before serving.

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