Fresh Orange-Cranberry Pound Cake
80 mins (prep 20, cooking 60)
13 ingredients
12 servings
This comes from the November 2006 issue of All*You Magazine. This recipe uses orange peel and fresh cranberries and has a glaze over the top. It gets baked in a 10-inch tube pan.

Categories:  quick-breads , fruit , citrus , breakfast , breads , <-4-hours , oranges , time-to-make , berries ,
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Serving Size (66.08 g)
Servings 12
Amount per Serving
Calories 272.57 Calories from Fat 90.45
% Daily Value *
Total Fat 10.05g 185.53%
Saturated Fat 6.24g 374.14%
Trans Fat 0.32g %
Cholesterol 27.95mg 111.79%
Sodium 183.75mg 91.88%
Total Carbohydrate 43.85g 175.4%
Dietary Fiber 0.63 g 30.45%
Sugars 25.77 g %
Protein 2.61g 62.54%
Vitamin A 319.29IU% Vitamin C 0.03mg%
Calcium 54.67mg% Iron 1.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggs, finely grated orange rind, fresh cranberries, confectioners' sugar, pinch salt, hot water