orange cranberry pound cake...

baked in a "holiday ring" bundt cake pan...lovely and delish...

It's Day 21 of our 25 Days of Christmas Treats Extravaganza!!! This pound cake was simple to put together with ingredients found in my pantry. It was a HUGE hit at school with anyone taking a bite walking away singing with joy. The cake is moist and filled with spectacular flavor. It just reminds me of Christmas with the cranberries and citrus flavor. 

Happy Baking!

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Orange Cranberry Pound Cake
recipe from Betty

1 box Betty Crocker® SuperMoist® golden vanilla or yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
1 to 2 teaspoons grated orange peel
4 eggs
1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)

Powdered sugar  (if desired)

Orange Sauce (if desired)
1 cup granulated sugar
1 tablespoon Gold Medal® all-purpose flour
1/2 cup orange juice
1/2 cup butter or margarine

Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.

In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.

Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.

In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.

Makes 16 servings