Served at the 2017 Holiday Fare Wine Trail


1  cup butter softened     

1 cup sugar                      

4  eggs                             

2   teaspoon vanilla

2 cups  flour 

2   teaspoons baking soda    

2   teaspoons baking powder             

1/2 teaspoon salt


Preheat oven to 350   About 1 hour

Butter an 8 1/2 X 4 1/2 inch loaf pan. Combine butter and sugar in a bowl and beat on low speed until creamy.  Add eggs one at a time and continue to blend.  Slowly add flour, baking powder, baking soda, vanilla, and salt; mix well.

Pour into prepared pan. Bake about 30 minutes or until knife inserted in the center comes out clean. Cool on wire rack. Cut in slices and serve with cranberry orange sauce and whipped cream.


Bring 2 cups of apple juice, 1/2 cup of dried Cranberries, and 1 teaspoon orange zest to a boil.  Combine 3 tablespoons cornstarch with 1/4 cup water and stir in to the boiling apple juice mixture.  Pour over cake slices and garnish with whipped cream.

Serve with OakGlenn Red Muscadine wine.

Cranberry Orange Pound Cake OakGlenn Winery

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