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Results 1 - 10 of 11 for cranberry pound cake
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Cook cranberries and ... add half the cranberry mixture. Cover with lady fingers, add remaining mixture. Chill for 8 hours. Unmold, decorate with chopped nuts.
Cream butter and sugar. Add eggs, then flour and milk. Last add cranberries and nuts. Bake at 325 degrees until golden brown, 30-40 minutes. Bake in ...
Preheat the oven ... into the prepared cake pan and bake ... Sprinkle with sifted confectioner's sugar and serve at room temperature. Makes one 9-inch loaf.
Cream butter and ... and nuts to cake batter. Pour into ... golden tan, a little over an hour. Let cake sit 5 minutes before inverting pan on serving dish.
Preheat oven to ... 1/2 quart tube cake pan or two ... 1 or 2 days (can be frozen up to one month). Dust cake lightly with powdered sugar before serving.
Cream butter. Add sugar little at a time, beat the mixture until light and fluffy. Add eggs, one at a time, beating after each. Sift flour, baking ...
1. In 1-cup ... serrated knife, cut pound cake horizontally into 3 ... pudding inside of raspberry jam to make a pretty design. Cover bowl and refrigerate.
In 1-cup measure, ... orange juice. Cut pound cake horizontally into 3 ... or whisk, stir cranberry sauce until smooth. ... and refrigerate before serving.
Combine cream cheese ... whipped cream. Split cake horizontally into 4 ... with 1/2 cup cranberry-orange sauce; top ... cranberries and fresh mint, if desired.
Dissolve Jello in ... thickened. Fold topping into Jello and stir thoroughly. Fold in cake cubes. Pour into tube pan. Chill until firm. Origin: Aunt Betty.
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