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–+ servings
A slice of cranberry orange pound cake on a saucer.
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5 from 2 votes

Cranberry Orange Pound Cake

Indulge in the festive flavors of Cranberry Orange Pound Cake, a delicious blend of tangy cranberries and zesty oranges that’s perfect for any celebration. Moist, bursting with flavor, and topped with a sweet orange glaze, this cake is sure to impress your family and friends!
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: cake, holiday, holidays
Servings: 20 Servings
Calories: 360kcal

Ingredients
 

Cake

  • ½ pound salted butter softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 ¼ cups all-purpose flour
  • 1 cup heavy whipping cream
  • 2 teaspoons orange juice
  • 2 teaspoons orange zest
  • 1 cup chopped fresh cranberries

Glaze

  • 1 cup powdered sugar
  • 2 teaspoons orange zest
  • 2 tablespoons orange juice

Instructions

  • Preheat the oven to 325ºF. Butter and line a tube pan with parchment paper. 
  • In a large bowl with an electric mixer or bowl of a stand mixer, cream butter and sugar until smooth, about 2 minutes. Start on low speed and build to medium speed as it incorporates.
  • Add eggs one at a time, beating on medium speed until well combined after each egg, about 20-30 seconds between each addition.
  • Add half of the flour. Once combined, add orange juice, zest and whipping cream. Beat for 1 minute. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute. Scrape down the sides of the bowl as needed.
  • Once smooth, add remaining flour and mix until combined.
  • Fold in the chopped cranberries.
  • Pour the batter into the prepared tube pan. Bake 1 hour 20 minutes to 1 hour 25 minutes.
  • Cool 3-5 minutes, then invert onto a serving dish. Cool at least 2o minutes before adding icing.
  • In a small bowl, whisk together powdered sugar, orange zest, and orange juice. After the cake has cooled at least 20 minutes, drizzle the glaze along the top, allowing it to drip down the sides.

Notes

EXPERT TIPS AND SUBSTITUTIONS

  • Topping Options: Excellent toppers for this cake are fresh whipped cream, ice cream, sliced almonds, and/or fresh mint.
  • Frozen Cranberries: If fresh cranberries are not available, you can use frozen. Thaw them completely, dry with a paper towel, then chop just as you would with fresh cranberries.
  • Yogurt Substitute: If you don't have heavy whipping cream, you can substitute with full-fat Greek yogurt or sour cream for a slightly different texture.
  • Ingredient Prep Tips: Bring the butter to room temperature before starting. This helps ensure proper incorporation and a smoother batter. Once you add the dry ingredients to the wet mixture, mix only until just combined. Overmixing can develop gluten, resulting in a denser texture.
  • Pan Prep Tips: For optimal pan-cake release, I recommend NOT skipping the step of lining the buttered pan with parchment paper.
  • Baking Tips: Follow the recipe instructions for cooking time and temperature. However, ovens may vary, so it's a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.

Nutrition

Calories: 360kcal | Carbohydrates: 53g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 98mg | Potassium: 67mg | Fiber: 1g | Sugar: 37g | Vitamin A: 549IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
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