Cranberry-Filled Orange Pound Cake

• 1 cup butter, softened
• 1 package (8 ounces) reduced-fat cream cheese
• 2 cups sugar
• 6 large eggs, room temperature
• 3 tablespoons orange juice, divided
• 4 teaspoons grated orange zest
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can (14 ounces) whole-berry cranberry sauce
• 1/2 cup dried cherries
• GLAZE:
• 1 cup confectioners' sugar
• 1/4 teaspoon grated orange zest
• 4 to 5 teaspoons orange juice

1. Preheat oven to 350u0b0. Grease and flour a 10-in. fluted tube pan.
2. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in 2 tablespoons orange juice and the zest. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture, beating just until combined.
3. In a small bowl, mix cranberry sauce, cherries and remaining orange juice. Spoon two-thirds of the batter into prepared pan. Spread with cranberry mixture. Top with remaining batter.
4. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to a wire rack to cool completely.
5. In a small bowl, mix confectioners' sugar, orange zest and enough orange juice to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.

butter, cream cheese, sugar, eggs, orange juice, orange zest, allpurpose, baking powder, baking soda, salt, wholeberry, dried cherries, sugar, orange zest, orange juice

Taken from www.tasteofhome.com/recipes/cranberry-filled-orange-pound-cake/ (may not work)