Nana's Orange Cranberry Pound Cake
|Total Fat||22 g|
|Dietary Fiber||1 g|
|Total Carbohydrate||72 g|
Prep Time: 20 Minutes
Time to Table: 3 Hours
After getting a picture of the recipe card from the commercial I figured I would look up the recipe. We have a problem Houston!! The amounts on the sour creams are different. The commercial shows 1 cup for the cake. (No ingredients for icing) This recipe shows 1 1/2 cups divided with 1/4 for icing which leave 1 1/4 cup for cake. Which is the correct amount for the cake? 1 cup according to commercial written recipe or this recipe that calls for 1 1/4 cup for cake?
The 1.5 cups of sour cream says it should be divided, presumably for the glaze. But further down, the glaze instructions call for just 1/4 cup of sour cream which is not 1/2 of 1.5 cups. What is the right amount of sour cream for the cake?
I saw the recipe featured on a commercial for Daisy. And promptly looked it up and tried it out. It was easy to put together and it turned out perfectly. I think this is going to be a mainstay for me for the holiday season flow on.
The measurements for the "extra" sour cream and orange peel amounts included in this recipe are for the glaze which is at the bottom of the instructions. You are right, the commercial and magazine advertisement didn't include the glaze information about the ingredients or those extra measurements instructions, either. This recipe does indicate the sour cream and orange peel are "divided". I sometimes miss this important instruction when I am trying new recipes, so I always try to read carefully and circle the word "divided" and write the individual amounts to the side to help me remember each time. The suggested ice cream on the side sounded good, too!
I made this cake today and it is amazing. The cake is moist and full of flavor. The glaze was yummy as well. Thank you Daisy for this recipe that I will make many more times! Truly Endy Orange Park, Fl
I also made this recipe from a card in a magazine. Even though I made it with the printed one (1) cup of sour cream versus the 1 1/4 cups called for in this online version, I thought it was wonderful. I watched the bake time carefully, and mine was done in about 55 minutes. I used a heavy cast bundt pan, and that may have helped. Will definitely make this again. (The card version also doesn't have the 'drizzle' recipe, but it was great without it.)
I made this cake as directed. It was amazing! My family is still raving about how this is the best cake they have ever had. I think we have a new family favorite!
I got the recipe on a card out of a magazine. It was by Daisy. But the recipe called for ONLY one cup of sour cream for the cake. So the cake was dry and not tasty. So now I and checking on line and the online recipe calls for one and a fourth cups sour cream. Shame, shame on Daisy for not publishing the correct recipe. I certainly will have a harder view on Daisy recipes in the future.
I made this cake for company during the holidays and it was great. I served it with vanilla ice cream, it was almost like a pound cake in texture.
I made this cake for Thanksgiving and my guests loved it. A scoop of vanilla ice cream on the side made it extra refreshing. I made sure and had all of my ingredients measured out before starting which made it much easier for a scratch cake. Can't wait to make it again.
Thanks for your review.