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
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.