Cranberry Pound Cake

By Wollygator

Ingredients

• 2 cups granulated sugar
• 1/2 cup light butter
• 8 oz. light cream cheese
• 3 large eggs (or 6 egg whites or 3/4 cup egg substitute)
• 1 large egg white
• 3 cups all-purpose flour, sifted
• 2 cups fresh or frozen cranberries
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 (8-oz.) carton orange low-fat yogurt (or lemon)
• 2 tsp. vanilla extract
• cooking spray
• 1/2 cup powdered sugar
• 4 tsp. orange juice

Preparation

Step 1

1. Preheat oven to 350 degrees.

2. Beat first three ingredients at medium speed (mixer) about 5 minutes. Add eggs and egg white, one at a time, beating well after each addition. Combine 2 tsp. flour and cranberries in small bowl; toss well. Combine remaining flour, baking powder, baking soda and salt; add to sugar mixture alternately with yogurt. Fold in cranberry mixture and vanilla; pour batter into 10-inch tube pan (or a bundt pan) coated with cooking spray. Bake at 350 degrees for one hour or until toothpick inserted in center comes out clean.

3. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and orange juice; drizzle over warm cake. Cut with a serrated knife.