Delicious Cranberry Orange Pound Cake Recipe

Looking for a dessert that packs a punch of flavor and looks as good as it tastes? Look no further than this Cranberry and Orange Pound Cake recipe – a perfect balance of tart cranberries and sweet orange. As a British chef, I’ve always loved taking traditional recipes and giving them new twists, and this pound cake is no exception.

Picture this – a warm slice of Cranberry and Orange Pound Cake, fresh out of the oven, with the scent of orange and cranberry drifting through your kitchen. The bright red cranberries peeking out from the golden-orange pound cake, teasing you with their sweet yet slightly sour flavor. And then that first bite – the moist, crumbly pound cake infused with notes of vanilla and orange zest, complemented by the tangy burst of cranberries. It’s the perfect dessert for any occasion.

Whether it’s a special occasion or just to satisfy your sweet tooth craving, this cake will become one of your favorites. So why settle for plain old pound cake when you could have Cranberry and Orange Pound Cake? Let’s jump right into the recipe so you can see just how simple it is to make.

Why You’ll Love This Recipe

Cranberry and Orange Pound Cake
Cranberry and Orange Pound Cake

Folks, let me tell you about a cake that will change your life – the Cranberry and Orange Pound Cake! Why should you try this recipe? Not only is it moist, tender, and flavorful, but it’s also incredibly easy to make.

First off, this cake has the perfect balance of sweet and tart flavors. The orange zest adds a bright citrusy flavor while the cranberries infuse just the right amount of tanginess. Every bite is like a symphony of flavors that will dance on your taste buds.

Secondly, this cake is so versatile. It’s perfect for breakfast, afternoon tea, or as a dessert. Whether you’re serving it at a family gathering or having it with your morning coffee, it’s sure to please everyone.

Lastly, this recipe calls for simple ingredients that are easily accessible at any grocery store. You only need basic items such as butter, flour, sugar, eggs, cranberries and orange zest – it doesn’t get simpler than that!

In conclusion, there are countless reasons why you should try this recipe. It’s deliciously rich yet has a subtle sweetness. It’s a cake that can be enjoyed at any time of day and uses pantry staples that don’t require special trips to the store. Trust me when I say that you won’t regret trying out this Cranberry and Orange Pound Cake recipe.

Ingredient List

 A slice of bliss: Cranberry and Orange Pound Cake
A slice of bliss: Cranberry and Orange Pound Cake

Let’s talk ingredients! To make this Orange-Cranberry Pound Cake Recipe, you’ll need the following:

  • 1 1/2 cups unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup half-and-half cream
  • Zest of 2 oranges
  • Juice of 1 orange
  • 1 tablespoon vanilla extract
  • 1 cup fresh or frozen cranberries, chopped

For the Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons orange juice

These ingredients are essential to creating a rich, moist and flavorful pound cake. Be sure to use high-quality ingredients for the best results.

The Recipe How-To

 Bursting with flavor: Tart cranberries, zesty orange, buttery cake
Bursting with flavor: Tart cranberries, zesty orange, buttery cake

Now that you have gathered all the necessary ingredients, it’s time to dive into the recipe. This Cranberry and Orange Pound Cake Recipe is easy to follow and will surely impress your guests.

Step 1: Preheat the Oven and Prep the Pan

Preheat the oven to 325°F (160°C) and prepare a 10-inch bundt pan by coating it with softened butter generously. Dust it with flour, then tap out any excess.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together 3 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt until well mixed.

Step 3: Mix Wet Ingredients

Using a stand mixer or hand mixer, cream 1 1/2 cups unsalted butter with 2 cups granulated sugar until light and fluffy, about 4-5 minutes. Then add in 3 large eggs, beating well after each addition, followed by mixing in 1 tablespoon of orange zest and 1 teaspoon of vanilla extract.

Step 4: Add Dry Ingredients to Wet Mixture

Add one-third of the dry ingredients mixture to the wet mixture while keeping the mixer on low speed. Then add half of the sour cream (1 cup) at moderate speed before adding another third of dry ingredients mixture. Next, beat in remaining sour cream, followed by remaining dry ingredients until just combined.

Step 5: Fold in Cranberry and Orange Mixture

Add cranberries (1 1/2 cups) into the batter, then pour half-and-half cream (1/2 cup), followed by freshly squeezed orange juice (2/3 cup) into the batter as well. Use a spatula to fold everything together until evenly dispersed.

Step 6: Bake the Cake

Pour the cake batter into prepared bundt pan and smooth the top with a spatula. Bake in preheated oven for 60-75 minutes, or until a toothpick or cake tester comes out of the cake clean.

Step 7: Cool and Serve

Once your cake has finished baking, remove it from the oven and let cool for 20 minutes before transferring onto a wire rack to cool completely. This cake is perfect on its own, but if you want to take it up a notch, you can dust a little powdered sugar on top or serve it with whipped cream.

Now that you’ve got all the steps down pat, it’s time to get baking! This Cranberry and Orange Pound Cake is the perfect dessert to serve on any occasion. It’s easy to make and always a crowd-pleaser.

Substitutions and Variations

 Perfectly moist and scrumptious, you'll want a second slice
Perfectly moist and scrumptious, you’ll want a second slice

Alright folks, it’s time to get creative! While the recipe for Cranberry and Orange Pound Cake is exquisite as is, you can always make it your own by substituting or adding different ingredients. Here are a few ideas I have tried myself:

1. Spiced Pound Cake: This holiday season, why not give your pound cake a cozy twist? Add half a teaspoon of cinnamon, nutmeg, and allspice to the dry ingredients in this recipe. The result is a warm and comforting aroma that will make everyone feel snug as a bug in a rug.

2. Chocolate Chips: If you’re a chocolate-lover like me, you know what’s next. Add half a cup of semi-sweet chocolate chips to the batter just before pouring into the loaf pan. When the cake bakes, the chocolate will melt into gooey pockets of heaven that pair perfectly with tart cranberries and zesty orange.

3. Almond Extract: For a nutty flavor kick that pairs well with cranberries, swap out the vanilla extract for almond extract in this recipe. I find that about one teaspoon provides just enough presence without overpowering the other flavors.

4. Orange Glaze: Up the citrus factor by drizzling an orange glaze on top of your pound cake after it cools. Mix together one cup of powdered sugar with three tablespoons of fresh orange juice until smooth. Then pour over the top of your cake until it drips down the sides like a waterfall.

5. Cranberry Cream Cheese Pound Cake: If you want to add a creamy texture to your cake, consider mixing some softened cream cheese with cranberry sauce before adding it to your batter. This will create a smooth and tangy swirl throughout your pound cake that balances perfectly against its dense texture.

Remember, don’t be afraid to experiment with different ingredients and flavors until you find something that works for your taste buds! Happy baking.

Serving and Pairing

 A fragrant and festive dessert for any winter occasion
A fragrant and festive dessert for any winter occasion

Ah, the joy of baking! There’s nothing more satisfying than enjoying a slice of freshly baked pound cake with a warm cup of tea or coffee. This cranberry and orange pound cake recipe is perfect for any occasion, from a cozy morning brunch to an evening dessert after dinner.

Serve each slice with a dollop of whipped cream or a sprinkle of powdered sugar on top to add some extra sweetness. The sour cream in the batter makes the cake dense and moist, while the cranberries give it a delightful tangy flavor. The orange zest provides citrus notes that cut through the richness of the butter and sugar, making each bite enjoyable and memorable.

This cake pairs beautifully with a cup of hot tea or coffee in the morning. For something stronger, try a glass of red wine or your favorite sweet dessert wine to complement the sweet-tangy flavor notes of the cake.

During holidays or special events, this cake makes an excellent centerpiece for any dessert buffet table. It is not only delicious but also visually stunning with its deep orange and red color palette. It is perfect for Christmas as well!

You can also elevate this cake by adding some cranberry sauce, fresh cranberries or dried cranberries on top before serving to add extra texture and acidity. If you’re looking for something even more indulgent, top it with some cream cheese frosting for an extra rich treat.

To sum up, this cranberry and orange pound cake recipe is versatile and delicious on its own, but with some creativity, you can make it the highlight of any meal. So go ahead and start baking- your taste buds will thank you later!

Make-Ahead, Storing and Reheating

 Slice into a bit of sunshine with this orange-infused pound cake
Slice into a bit of sunshine with this orange-infused pound cake

Making ahead and storing this Cranberry and Orange Pound Cake is a great way to save time without sacrificing its deliciously moist texture and zesty flavor. After baking your cake, allow it to cool completely to room temperature for at least an hour before storing or serving.

To keep the cake fresh, wrap it securely in plastic wrap or aluminum foil, and place it in a tightly sealed container before storing it in the refrigerator. When stored properly, this cake can last for up to five days in the refrigerator.

For reheating the cake, preheat your oven to 325°F (160°C) and remove the cake from the refrigerator. Unwrap the cake and let it sit at room temperature for about 10 minutes to encourage even heating. Place your cake on a baking sheet in a preheated oven and heat it up for around 10-15 minutes or until warmed through.

If you are looking to store this Cranberry and Orange Pound Cake long-term, consider freezing it instead. The best way of freezing this cake is by wrapping it securely in plastic wrap and aluminum foil, then placing it inside an airtight container before putting it into the freezer. This will ensure that there’s no air getting in, so the cake doesn’t become freezer burnt.

When you’re ready to enjoy your frozen cake, remove it from the freezer and unwrap it carefully. Leave the wrapped cake on your kitchen counter for several hours or overnight until completely defrosted. Reheat as directed above if desired.

Note: It’s worth mentioning that freezing may alter the texture of certain baked goods slightly. However, this Cranberry Orange Pound Cake should still hold up well when frozen as long as you keep these tips in mind.

Tips for Perfect Results

 A new twist on a classic recipe, adding cranberries for a tangy punch
A new twist on a classic recipe, adding cranberries for a tangy punch

Now that you know all the ingredients and steps required to make this delicious Cranberry and Orange Pound Cake, here are some tips to ensure that your cake comes out perfect every time.

Firstly, it is vital to use room temperature eggs and butter. Why is this important? When the eggs and butter are at room temperature, they bond better with other ingredients in the mixture, thereby creating a moist and tender pound cake. If you forget to take the eggs or butter out of the fridge ahead of time, place them in a bowl of warm water for 15-20 minutes to bring them to room temperature.

As for measuring the flour, do not pack it! It is crucial to measure the flour accurately; otherwise, the texture of your cake may differ from what it should be. Fill your measuring cup with flour and level it off with a flat object like a spatula or knife. Don’t pack the flour tightly; otherwise, it will cause the cake to become dense and heavy.

Another ingredient you may want to pay attention to is sour cream. Using full-fat sour cream will give your pound cake more moisture and tenderness levels than low-fat sour cream, which is much thinner.

After baking, let the pound cake cool down completely before slicing it. This waiting period allows the flavors to meld together and enhances its overall taste. To prevent leftovers from drying out in storage, wrap tightly with plastic wrap over a layer of aluminum foil or store in an airtight container.

Last but not least, if you want an extra zest of orange flavor in your Cranberry Orange Pound Cake recipe instead of using fresh orange juice, try adding some orange extract or orange liqueur. It will add another dimension of flavor that will elevate your Cranberry Orange Pound cake from good to great!

By following these helpful tips combined with the recipe’s guidelines, you’re guaranteed to make a moist and delicious Cranberry Orange Pound Cake every time!

Bottom Line

In conclusion, this Cranberry and Orange Pound Cake recipe is a must-try for all baking enthusiasts. I strongly recommend this recipe to anyone who wants to experience a perfect balance of sweet and tart flavors in their pound cake. The combination of cranberries and orange zest gives a unique flavor that will satisfy not only your taste buds but also your senses.

Don’t hesitate to try it out and experiment with different variations and substitutions to cater to your preferences. With the helpful tips and recommendations provided in this recipe article, you are sure to obtain a perfect result every time.

Whether you are looking to celebrate Christmas or simply craving a delicious pound cake, this recipe is sure to impress everyone at the table. So what are you waiting for? Grab your apron, preheat that oven, and let’s get baking!

Cranberry and Orange Pound Cake

Cranberry and Orange Pound Cake Recipe

This recipe comes from the 2008 Taste of Home cookbook, Baking Classics.
Course Dessert
Cuisine American
Keyword < 4 Hours, Berries, Citrus, Dessert, For Large Groups, Fruit, Oranges
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Servings 3 cups of sauce
Calories 656.9kcal



  • 1 1/2 cups unsalted butter, softened
  • 2 3/4 cups granulated sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons orange zest, minced
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 1/2 cups cranberries, chopped (fresh or frozen)


  • 2 cups granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract


  • FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
  • In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
  • Stir in the vanilla & orange zest.
  • In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
  • Fold in the cranberries, then pour the batter into the prepared pan & bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
  • FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
  • Add the butter, then bring to a boil over medium heat, stirring constantly.
  • Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
  • Serve warm over the cake.


Serving: 178g | Calories: 656.9kcal | Carbohydrates: 80.7g | Protein: 6.1g | Fat: 35.6g | Saturated Fat: 21.8g | Cholesterol: 167.5mg | Sodium: 140.1mg | Fiber: 1.1g | Sugar: 60g

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