CRANBERRY ORANGE POUND CAKE

By Marg

Ingredients

• EASY ORANGE GLAZE:
• 1 PKGE. BETTY CROCKER FRENCH VANILLA - GOLDEN - OR WHITE CAKE MIX
• 1 PKGE. INSTANT VANILLA PUDDING MIX
• 1 TSP. GRATED ORANGE RIND
• 1/2 CUP BUTTER --- MELTED
• 4 EGGS
• 1 CUP MILK
• 1 1/2 CUPS CHOPPED FROZEN OR FRESH CRANBERRIES
• 1 CUP DRIED APRICOTS, COARSLEY CHOPPED
• 1 CUP WHIPPED WHITE OR VANILLA FROSTING (CANNED STUFF)
• 1 TBSP. THAWED FROZEN ORANGE JUICE CONCETRATE

Preparation

Step 1

1. HEAT OVEN TO 350 DEGREES - LIGHTLY GREASE OR SPRAY ONE 12 CUP FLUTED TUBE PAN OR 2 - 8" X 4" LOAF PANS.
2. IN A LARGE BOWL, COMBINE CAKE MIX, PUDDING MIX AND ORANGE RIND. ADD MELTED BUTTER, EGGS AND MILK AND BEAT ACCORDING TO PACKAGE DIRECTIONS. GENTLY FOLD IN CHOPPED CRANBERRIES AND APRICOTS.
3. SPOON BATTER INTO PREPARED PANS, DISTRIBUTING EVENLY. BAKE FOR 55 TO 60 MINUTES IN FLUTED TUBE PAN, OR 50 TO 55 MINUTES IF USING LOAF PANS, OR UNTIL TOOTHPICK INSERTED IN CENTRE, COMES OUT CLEAN.
4. COOL IN PAN ON A WIRE RACK FOR 20 MINUTES. REMOVE FROM PAN AND COOL COMPLETELY BEFORE GLAZING.

ORANGE GLAZE: IN SAMLL GLASS BOWL OR MEASURING CUP, STIR TOGETHER FROSTING AND ORANGE JUICE CONCETRATE. MICROWAVE ON MED. POWER FOR 30 TO 45 SECONDS, OR UNTIL IT IS A GOOD CONSISTANCY FOR DRIZZLING. USING A SPOON, DRIZZLE EVENLY OVER THE COOLED CAKE(S).