Cranberry Orange Pound Cake
Enjoy a delicious slice of Cranberry Orange Pound Cake! This moist and flavorful cake, topped with a sweet orange glaze, is perfect for any occasion.
Cranberry Orange Pound Cake
I know not everyone loves cranberries, but this cranberry orange pound cake is so delicious!
It's the perfect cranberry treat to make for Thanksgiving, Christmas, or anytime in fall when cranberries are in season.
Ingredients for Cranberry Orange Pound Cake
Butter: Make sure to pull it out of the fridge about 30-60 minutes before you start baking this cake to allow it time to come to room temperature.
Sugar: The primary sweetener for the cake.
Eggs: Pull this out at the same time as the butter to come to room temperature.
Orange Zest: Use finely grated zest.
Orange Juice: Enhances the orange flavor and adds moisture.
Sour Cream: Pull this out at the same time as the butter to come to room temperature.
Fresh Cranberries: Use fresh for the best texture and flavor.
Flour: We used all-purpose flour.
Baking Powder: Helps the cake rise and become fluffy.
Salt: Enhances the overall flavor of the cake.
Vanilla: Adds a warm, sweet undertone.
For the glaze-
Orange Zest: Adds a bright citrus flavor to the glaze. Use more for garnish if desired.
Orange Juice: Provides the liquid component and citrus flavor for the glaze.
Powdered Sugar: Sweetens and thickens the glaze.
Optional for garnish-
Orange Zest: Adds color and an extra citrus aroma.
Dried Cranberries: Provides a chewy texture and a burst of sweetness in the garnish.
How to Make Cranberry Orange Pound Cake
Pre-heat your oven to 325°F. Grease a loaf pan with butter and flour.
In a large bowl, mix together flour, baking powder, and salt.
In another bowl beat together butter and sugar until mixture is smooth and fluffy.
Add four eggs, one at a time, making sure to mix well after each addition.
Add in vanilla extract and orange zest and mix well.
Slowly add the flour mixture and sour cream to the wet ingredients, mixing just until blended.
Gently fold in one cup of cranberries.
Pour the batter into the prepared loaf pan and even out the top with a spatula.
Place into oven and bake for about 60 to 70 minutes. You’ll know it’s done when you can stick a toothpick in the center and it comes out clean.
Once done, take it out of oven and let cool in the pan for about 15 minutes.
Then, remove the cake from the pan and let it cool completely on a wire rack.
Glaze
While the cake is cooling, make the glaze by mixing together powdered sugar and orange juice until smooth.
Drizzle or spread the glaze all over the cooled cake.
Let the glaze set before slicing and serving the cake.
Enjoy!
Tips & Tricks
Here are some tips and tricks to make the best Cranberry Orange Pound Cake:
Room Temperature: Let your butter and eggs sit out until they are room temperature.
Chop Cranberries: If your cranberries are too big, chop them into smaller pieces so they are evenly distributed in the cake.
Check for Doneness: Use a toothpick to test if the cake is done. If it comes out clean, the cake is ready.
How to Store Leftovers
Cover the cranberry orange cake with plastic wrap or transfer to an airtight container. It can be kept at room temperature for up to 2 days or in the fridge for up to a week.
What to Serve with Cranberry Orange Pound Cake
Whipped Cream: A dollop of fresh whipped cream can be added to the top.
Vanilla Ice Cream: Serve a scoop of vanilla ice cream with the warm cake.
Hot Coffee or Tea: Pair the cake with a cup of hot coffee or tea .
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Cranberry Orange Pound Cake
Ingredients
For the Pound Cake
- 1 cup Butter softened
- 1 ½ cups Sugar
- 3 Eggs
- 3 teaspoons Orange Zest
- 2 Tablespoons Orange Juice
- ¾ cup Sour Cream
- 2 ½ cups Fresh Cranberries
- 2 ½ cups Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Salt
- ½ teaspoon Vanilla Extract
For the Glaze
- 2 teaspoons Orange Zest plus more for garnish if desired
- 2 Tablespoons Orange Juice
- 1 ½ cups Powdered Sugar
Optional for garnish
- 1-2 teaspoon orange zest
- ¼ cup Dried Cranberries chopped
Instructions
- Preheat the oven to 350 and butter two 9x5 loaf pans.
- In a large bowl cream together butter, sugar and orange zest.
- Add vanilla and add in eggs one at a time, mixing after each addition.
- In a medium bowl combine the flour, baking powder and salt.
- Add half of the flour mixture to the butter mixture and mix until well incorporated
- Add in sour cream and orange juice and mix well.
- Add in remaining dry ingredients and continue mixing until everything is well mixed.
- Fold in the cranberries with a spatula or wooden spoon until evenly distributed.
- Evenly distribute the batter between the two pans and spread it out.
- Bake for 55-60 minutes or until a toothpick or cake tester placed in the center comes out clean.
- Allow the cakes to cool for about 30 minutes in the pans, then remove them from the pans and allow to cool completely on a wire rack before glazing. (about 30 minutes)
For the glaze
- Mix powdered sugar, orange juice and orange zest in a medium size bowl until well incorporated.
- Place the cakes on parchment paper or other surface to catch any drips.
- Spread the glaze evenly across the tops of the cakes.
- Sprinkle with dried cranberries and orange zest if desired.
- Slice and serve.
- Store in an airtight container.
