Recipe for cooking cranberry pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Cranberry Pound Cake

2 c. sugar
1/2 c. light butter
8 oz. light cream cheese
3 lrg. eggs (or 6 egg whites or 3/4 c. egg substitute)
1 lrg. egg white
3 c. all-purpose flour, sifted
2 c. fresh or frozen cranberries
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 ounce) container orange or lemon low-fat yogurt
2 tsp. vanilla extract or flavoring
Cooking spray
1/2 c. powdered’ sugar
4 tsp. orange juice

Preheat oven to 350 degrees F.

Beat first 3 ingredients with an electric mixer at med. speed for about 5 mins.. Add eggs and egg white, one at a time, beating well after each addition. Combine 2 Tbsp. flour and cranberries in a sm. bowl; toss well.

Combine remaining flour, baking powder, baking soda and salt; add to sugar mixture alternately with yogurt. Fold in cranberry mixture and vanilla extract or flavoring; pour batter into a 10-in. tube or Bundt pan coated with cooking spray. Bake at 350 degrees F for 1 hour or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 mins.; remove from pan. Combine powdered’ sugar and orange juice; drizzle over warm cake. Cut cake with a serrated knife.