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TEST KITCHEN APPROVED

Grand Marnier Cranberry Pound Cake

Name: Grand Marnier Cranberry Pound Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 16 servings
Ingredients: 2 cups dried cranberries; 1/2 cup Grand Marnier (orange liqueur); 1/2 cup butter, softened; 1 package (8 ounces) cream cheese, softened; 2 cups sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 3/4 cup orange yogurt; GLAZE:; 2 tablespoons Grand Marnier (orange liqueur); 1-1/4 to 1-1/2 cups confectioners' sugar

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 20 min. Bake 55 min. + cooling

By Taste Of Home Editorial Team

Recipe by Kathy Hunter

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 06, 2022

This is a bit different than the usual pound cakes I've prepared. The combination of cranberries and orange liqueur is incredible. —Kathy Hunter, Woodland, Washington

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

TEST KITCHEN APPROVED

Grand Marnier Cranberry Pound Cake

3 Reviews Add your review

Yield:16 servings

Prep:15 min

Cook:55 min

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Ingredients

2 cups dried cranberries
1/2 cup Grand Marnier (orange liqueur)
1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange yogurt
glaze:

2 tablespoons Grand Marnier (orange liqueur)
1-1/4 to 1-1/2 cups confectioners' sugar

Text Ingredients

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Directions

1
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2
In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly.
3
In a large bowl, beat butter, cream cheese and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well after each addition. Drain cranberries; fold cranberries into batter.
4
Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
5
In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake.