This Cranberry Orange Pound Cake is a delightful blend of tangy cranberries and sweet, aromatic orange zest, making it a perfect treat for any occasion. The vibrant flavors are sure to brighten up your day.

This cake not only boasts a visually appealing appearance with its burst of cranberry red and orange zest specks but also provides a satisfying texture with its moist, dense crumb. Ideal for holiday gatherings, afternoon tea, or as a comforting dessert after a meal, it’s a versatile choice that promises to bring smiles all around.

Ingredients Needed for This Recipe

For this delightful Cranberry Orange Pound Cake, you’ll need the following ingredients. This recipe serves about 8-10 people, making it perfect for gatherings or a special family dessert.

For the Cake:

1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar

4 large eggs
1/3 cup orange zest (from about 3 large oranges)
3 cups all-purpose flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

1/4 cup orange juice, freshly squeezed
3/4 cup buttermilk, at room temperature
2 teaspoons vanilla extract

1 1/2 cups fresh cranberries (if using frozen, do not thaw)

For the Glaze:

1 cup confectioners’ sugar
1-2 tablespoons orange juice, freshly squeezed

Instructions for Making Cranberry Orange Pound Cake

Preheat your oven and prepare the pan. Start by preheating your oven to 350°F (175°C). Then, generously butter and flour a 10-inch bundt pan, tapping out the excess flour. This helps ensure your cake comes out perfectly.
Cream the butter and sugar. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. This usually takes about 4-5 minutes with an electric mixer on medium speed. The key here is to get the mixture really smooth and pale.
Add eggs and orange zest. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the orange zest. The aroma at this point is just heavenly!

Combine dry ingredients. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures our leavening agents are evenly distributed.
Mix in the liquids. Alternately add the dry ingredients and the wet ingredients (orange juice, buttermilk, and vanilla extract) to the butter mixture, starting and ending with the flour mixture. Do this in about three additions for the dry ingredients and two for the wet, mixing just until blended each time.
Fold in the cranberries. Gently fold the cranberries into the batter. If they’re fresh, they’ll pop delightfully in your mouth with each bite!

Bake the cake. Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Glaze your cake. For the glaze, whisk together the confectioners’ sugar and orange juice until smooth. Adjust the consistency with more juice or sugar, if needed. Drizzle over the cooled cake.

Tips for Perfecting the Recipe

Ingredient Temperature: Ensure your butter, eggs, and buttermilk are at room temperature before you start. This helps the ingredients to emulsify better, resulting in a smoother batter and a more evenly baked cake.

Fresh vs. Frozen Cranberries: While fresh cranberries are preferred for their bright, tart flavor, frozen cranberries can also be used without thawing to prevent the batter from becoming too wet.

Zesting Oranges: When zesting the oranges, make sure to only get the orange part of the peel, not the white pith underneath, as it can add a bitter flavor to your cake.

Bundt Pan Preparation: Grease your bundt pan thoroughly with butter and a dusting of flour or use a non-stick baking spray. This ensures that your cake will release easily after baking.

Testing for Doneness: Ovens can vary, so start checking your cake for doneness at around 55 minutes. A toothpick or cake tester inserted into the thickest part of the cake should come out clean or with a few moist crumbs attached.

Cooling the Cake: Allow the cake to cool in the pan on a wire rack for about 10 minutes before inverting and removing the pan. Cooling too long in the pan could lead to the cake sticking.

Serving Suggestions

With Citrus Glaze: The orange juice glaze mentioned in the recipe is a simple and delicious way to add extra moisture and flavor to the cake. For a thicker glaze, reduce the amount of orange juice or add more confectioners’ sugar.

Fresh Whipped Cream: Serve each slice with a dollop of fresh whipped cream. The creaminess complements the cake’s texture and the tartness of the cranberries beautifully.

Orange Segments or Berries: Garnish the cake with fresh orange segments, additional fresh cranberries, or a mix of berries for a burst of color and freshness.

Dust with Powdered Sugar: For a simple and elegant finish, dust the cake lightly with powdered sugar just before serving.

Coffee or Tea Pairing: This cake pairs wonderfully with a hot cup of coffee or tea, making it a perfect choice for a brunch or afternoon tea.

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour? Yes, all-purpose flour is used in this recipe, making it accessible and straightforward. There’s no need for cake flour.

Can I make this cake ahead of time? Absolutely! This cake actually tastes better the next day as the flavors have more time to meld. Just make sure to store it in an airtight container at room temperature.

How do I store leftovers? Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week or freeze it for up to 3 months. If frozen, thaw overnight in the refrigerator before serving.

Can I use a different type of pan? Yes, if you don’t have a bundt pan, you can bake this cake in two loaf pans. Adjust the baking time accordingly, as loaf pans might bake faster.

What can I do if my cake sticks to the pan? To prevent sticking, ensure your pan is well-greased and floured. If your cake does stick, place the pan over low heat on the stove for a few minutes to help release the cake before turning it out.

Can I add nuts to this recipe? Yes, adding chopped pecans or walnuts to the batter can introduce a delightful crunch and nutty flavor. Fold in about 1/2 cup with the cranberries.

Why did my cake sink in the middle? This can happen if the batter is overmixed, causing too much air to be incorporated, or if the oven door is opened too early in the baking process, causing a sudden temperature change. Make sure to mix just until the ingredients are combined and keep the oven door closed until it’s time to check for doneness.

Cranberry Orange Pound Cake

No ratings yet

This Cranberry Orange Pound Cake is a delightful blend of tangy cranberries and sweet, aromatic orange zest, making it a perfect treat for any occasion.

Ingredients

For the Cake:

1 cup 2 sticks unsalted butter, at room temperature
2 cups granulated sugar

4 large eggs
1/3 cup orange zest from about 3 large oranges
3 cups all-purpose flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt

1/4 cup orange juice freshly squeezed
3/4 cup buttermilk at room temperature
2 teaspoons vanilla extract

1 1/2 cups fresh cranberries if using frozen, do not thaw

For the Glaze

1 cup confectioners’ sugar
1-2 tablespoons orange juice freshly squeezed

Instructions

Preheat your oven and prepare the pan. Start by preheating your oven to 350°F (175°C). Then, generously butter and flour a 10-inch bundt pan, tapping out the excess flour. This helps ensure your cake comes out perfectly.
Cream the butter and sugar. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. This usually takes about 4-5 minutes with an electric mixer on medium speed. The key here is to get the mixture really smooth and pale.
Add eggs and orange zest. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the orange zest. The aroma at this point is just heavenly!

Combine dry ingredients. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures our leavening agents are evenly distributed.
Mix in the liquids. Alternately add the dry ingredients and the wet ingredients (orange juice, buttermilk, and vanilla extract) to the butter mixture, starting and ending with the flour mixture. Do this in about three additions for the dry ingredients and two for the wet, mixing just until blended each time.
Fold in the cranberries. Gently fold the cranberries into the batter. If they’re fresh, they’ll pop delightfully in your mouth with each bite!

Bake the cake. Pour the batter into the prepared bundt pan and smooth the top with a spatula. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Glaze your cake. For the glaze, whisk together the confectioners’ sugar and orange juice until smooth. Adjust the consistency with more juice or sugar, if needed. Drizzle over the cooled cake.