Cranberry Orange Pound Cake Recipe

Prep Time: 15 minutes
Cook Time: 75 minutes
Serving size: 1 slice (125g)
Calories: 280

Icing

**Please remember to wash hands, utensils, equipment and work surfaces with hot, soapy water before and after they come in contact with raw egg.

1.
Preheat the oven to 350° F.
2.
Generously coat a bundt style pan with cooking spray and flour.
3.
Whisk together flour, baking powder, salt and nutmeg in a large bowl, set aside.
4.
With a mixer, beat the Truvia Sweet Complete^®, butter and orange peel in a large bowl at medium speed for 3 minutes or until light and fluffy.
5.
Add the eggs one at a time, beating at low speed until well-blended.
6.
Add the eggs one at a time, beating at low speed until well-blended.
7.
Beat in the flour mixture in 3 parts alternately with sour cream, beginning and ending with the flour mixture.
8.
Stir in the cranberries.
9.
Pour the batter into the pan, smoothing the top.
10.
Bake for 65-70 minutes or until a skewer inserted in the center of the cake comes out clean.
11.
Cool pan on a wire rack for 15 minutes and then invert the cake onto a wire rack. Cool completely.
12.
Whisk Truvia Sweet Complete^® Confectioners Sweetener, sour cream and orange peel in a medium bowl to form glaze.
13.
Drizzle glaze over cake and let stand until sets.
14.
Store in a sealed container to retain moist cake.

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