Indulge in a Slice of Sweet and Tangy Cranberry-Orange Cake
Have you ever tasted a slice of Cranberry-Orange Pound Cake? If not, you’re in for a treat. Today, I’m sharing with you my delectable recipe for this citrusy and fruity pound cake. This recipe is perfect for fall and winter seasons when fresh cranberries are in season. Trust me, once you try this cake, you’ll keep coming back for more.
My Cranberry-Orange Pound Cake Recipe is a family favorite that has been passed down through generations. This rich and buttery pound cake is studded with fresh cranberries and aromatic orange zest. The tangy sour cream adds to the moistness and gives it an unbeatable texture. One bite of this cake will transport you to a cozy winter cabin where the aroma of oranges mingling with the tartness of cranberry fills the air.
The best part about this recipe is how versatile it is. You can serve it as a dessert or have it with your morning coffee or tea. It’s perfect as a holiday gift or for serving at Christmas brunch.
So, if you’re looking for an easy yet impressive recipe to try out this holiday season, look no further than my Cranberry-Orange Pound Cake Recipe. Let’s get baking!
Why You’ll Love This Recipe
Friends, have I got a recipe for you! Introducing the Cranberry-Orange Pound Cake Recipe – it’s so good, you’ll want to sing Yankee Doodle Dandy after the first bite. What makes this recipe truly special is the perfect balance of tangy cranberry and citrusy orange flavors in a dense and moist pound cake. Trust me, this is not your grandma’s pound cake.
Firstly, let’s talk about the luscious texture of pound cake. Traditional pound cakes are made with equal parts butter, flour, sugar, and eggs producing a dense yet velvety crumb that makes you swoon. Our recipe follows suit but with some pizzazz. Instead of using regular flour, we use Gold Medal all-purpose flour and vanilla flavor instant pudding and pie filling mix which adds another layer of flavor and tenderness.
Secondly, the merging of cranberries and oranges creates a unique amalgamation that elevates the cake to a next level of yumminess. The tartness from fresh or frozen cranberries pairs beautifully with the sweet and citrus notes offered by fresh orange zest and juice.
Lastly, with every slice, pleasantly surprised by pops of ruby red cranberries embedded in the batter that adds festive flairs making it perfect for any holiday occasion or just as an afternoon treat.
So if you’re looking for a tasty dessert that sings true praise to America, or if you’re like me and looking for any excuse to improve your kitchen skills in try, give our Cranberry-Orange Pound Cake Recipe a whirl – your taste buds will surely thank you for it!
Ingredient List
Here’s what you’ll need to bring the delectable Cranberry-Orange Pound Cake to life:
For the Cake:
- 1 cup of unsalted butter, softened
- 2 ½ cups of granulated sugar
- 4 large eggs
- 1 tablespoon of orange zest
- 3 cups of Gold Medal all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- ½ cup of water
- ¾ cup of fresh orange juice
- ½ cup of sour cream
- 2 cups of fresh cranberries
For the Glaze:
- 2 tbsp. of unsalted butter, melted
- 3 tablespoons of orange juice
- 2 teaspoons of orange zest
- ¾ cup of granulated sugar
The Recipe How-To
Now, it’s time to get started on creating the masterpiece- the Cranberry-Orange Pound Cake! Follow these instructions closely for a perfect cake:
Step 1: Prepare the Ingredients
Firstly, preheat the oven to 350°F (175°C) and place the rack in the center of the oven. Afterward, you’ll need to prepare all of the ingredients. Measure out 2 1/2 cups (312g) of Gold Medal all-purpose flour into a mixing bowl. Then, add in 1 teaspoon (5g) of baking powder, and 1/2 teaspoon (2.5g) of salt. Mix well with a whisk.
Step 2: Cream Butter and Sugar
Secondly, gather a large bowl of a stand mixer (or use an electric handheld mixer), then cream together 1 cup (226g) of unsalted butter, softened at room temperature with 2 1/4 cups (450g) granulated sugar until creamy and fluffy. Add in zest from 2 oranges and mix again until combined.
Step 3: Crack Eggs and Beat In
Thirdly, crack 6 large eggs into a separate mixing bowl, then add them one by one into the butter mixture while beating on medium speed. Add in 2 teaspoons (10ml) of vanilla extract, and mix well.
Step 4: Alternate Wet and Dry Ingredients
Fourthly, it’s time to incorporate each equally into your mixture without overmixing. Start by adding in half of your dry ingredients from step 1 into your batter until just combined. Then, add in 1 cup (240ml) of buttermilk, and mix gently.
Add more dry ingredients until just combined, then add in the last cup of buttermilk, followed by adding remaining dry ingredients while mixing to prevent clumping ensuring you don’t overmix.
Step 5: Add Fresh Cranberries and Bake
Fifthly, it’s time to add in the cranberries! Fold in 3 cups (340g) of fresh cranberries, mix gently until they are evenly distributed. Finally, pour the batter into a greased and floured 10-inch (25cm) tube pan or bundt pan, and bake for 80-90 minutes. Check if it’s done by inserting a toothpick in the middle of the cake, and if it comes out clean, it’s ready!
Step 6: Make the Orange Glaze
Lastly, for an extra bit of deliciousness, let’s add some orange glaze on top of the cake. In a mixing bowl, add 3 tablespoons (45ml) of freshly squeezed orange juice, zest from one orange, and 2 cups (240g) powdered sugar. Mix well with a whisk until creamy.
Now that your cake has been baked to perfection and topped with the
Substitutions and Variations
My oh my, if you’re feeling adventurous and want to try something new, I have some suggestions for substitutions and variations on this cranberry-orange pound cake recipe. Don’t be afraid to play around with the ingredients and come up with your own unique twist.
First of all, if you don’t have fresh cranberries, don’t fret. Frozen cranberries work just as well in this recipe. You can also try substituting dried cranberries or even making a cranberry sauce to drizzle over the top of the cake once it’s baked.
If you’re looking for a little more orange flavor in your cake, try adding some orange extract or using orange marmalade instead of the zest. You could also add some chopped nuts like pecans or almonds for a little crunch.
For a healthier alternative, you could substitute margarine or unsalted butter for the regular butter in this recipe. Additionally, you can use whole wheat flour instead of Gold Medal all-purpose flour for added nutrients.
If you prefer smaller portion sizes, you can make cupcakes instead of a full-size pound cake. The batter should make approximately 24 cupcakes. And if you want to go all out and make something truly spectacular for special occasions, I suggest trying a Cranberry Cream Cheese Pound Cake or an Orange Bundt Cake with Cranberry glaze. These varieties take this classic recipe up to the next level!
Remember though – regardless of which variation or substitution you choose, always start with high-quality ingredients and follow the recipe closely until you get comfortable experimenting on your own. Happy baking!
Serving and Pairing
Now, let’s talk about how to serve and pair this delectable Cranberry-Orange Pound Cake. This recipe is a perfect treat for any occasion, whether it’s a holiday gathering or a weekend brunch.
When it comes to serving, consider slicing the cake into thick pieces and garnishing each slice with whipped cream or a dollop of ice cream. The cranberries in the cake provide a nice balance of tartness that can be offset by the sweetness of your favorite topping.
You can also dust the cake with powdered sugar before serving to give it a classic look.
As for pairing, the tangy-sweet flavor profile of this cake pairs really well with bold-flavored black tea, and freshly brewed coffee. I particularly recommend serving it alongside Earl Grey tea or French roast coffee to complement the citrus notes.
If you’re feeling extra fancy, pair this delicious cake with a glass of sparkling wine to take your brunch game to the next level!
Overall, this Cranberry-Orange Pound Cake is sure to be a hit no matter how it’s served and paired.
Make-Ahead, Storing and Reheating
Now, let me give you some tips on how to make-ahead, store, and reheat this delectable cranberry-orange pound cake. This delicious treat can be made a day or two ahead and stored in an airtight container in the refrigerator for up to five days. Before storing the pound cake, ensure it has cooled completely.
If you need to store it for longer, you can freeze the pound cake for up to three months by wrapping it tightly in plastic wrap followed by aluminum foil. To defrost it, place your wrapped pound cake on your kitchen counter for a few hours before serving. For long-term storage, you may slice your pound cake before freezing it so that it’s easy to take out only as many slices as you need.
To reheat your pound cake, bring it to room temperature and warm in the oven for a few minutes at 325°F if you prefer it served warm. The icing may melt slightly during reheating but will set again once cooled.
However, I think this cake tastes just as good cold, and I love having a slice straight from the fridge. It is perfect to take along to picnics and barbecues or an after-dinner treat with a cup of tea.
Tips for Perfect Results
Let me tell you this key thing, folks. The secret to perfecting this Cranberry-Orange Pound Cake recipe is to use room temperature ingredients. It’s much easier to blend butter and sugar when they’re slightly softened, rather than when they’re cold. Trust me; your electric mixer will thank you.
Another thing to keep in mind is not to overmix once you add the flour. Overworking the batter can lead to a dense and tough cake, which isn’t what we’re going for here. Mix the batter until everything is just combined, and then stop.
Even though that stick of butter might be calling your name, please don’t try to grease your cake pan with straight-up butter. Instead, use vegetable shortening or non-stick cooking spray to ensure that your cake comes out of the pan without breaking apart.
When it comes time for baking, make sure that your oven is preheated and that you have placed the oven rack in the correct position. The middle rack is usually best for even baking.
Do not open the oven door too often while baking as each time the heat escapes, it merely adds more minutes to the baking time while also causing inconsistencies in your cake’s texture.
Finally, do not forget about resting your cake before slicing into it! It might be tempting to devour the whole thing as soon as it comes out of the oven, but allowing it to rest for about 10-15 minutes will allow the flavors to come together beautifully.
With these tips in mind, I guarantee that you’ll have a delicious Cranberry-Orange Pound Cake on your hands in no time.
Bottom Line
In conclusion, this cranberry-orange pound cake recipe is a perfect holiday treat that combines the sweet and tangy flavors of orange and cranberry into a mouth-watering pound cake. It’s a simple recipe with easy-to-follow instructions that anyone can prepare, even if you’re not an experienced baker.
Using high-quality ingredients like Gold Medal all-purpose flour, fresh cranberries, and unsalted butter will ensure that this cake is rich in flavor and texture. Making a few substitutions or variations to suit your preferences is also possible, as mentioned earlier in the article.
This cake pairs perfectly with a cup of coffee or tea for breakfast or dessert. It’s also an excellent gift idea for your family and friends during Christmas time. So give it a try, and I guarantee you won’t be disappointed with the results. This recipe is my personal favorite, and I hope it soon becomes yours too!
Cranberry-Orange Pound Cake Recipe
Ingredients
- 1 (18 ounce) box golden vanilla cake mix (Betty Crocker SuperMoist) or (18 ounce) box yellow cake mix (Betty Crocker SuperMoist)
- 1 (3 1/2 ounce) box vanilla flavor instant pudding and pie filling mix (4 serving size)
- 1 cup water
- 1/2 cup margarine, melted
- 1 teaspoon orange peel, grated
- 4 eggs
- 1 1/2 cups fresh cranberries (do not thaw frozen cranberries) or 1 1/2 cups frozen cranberries, chopped (do not thaw frozen cranberries)
- orange sauce
- 1 cup granulated sugar
- 1 tablespoon Gold Medal all-purpose flour
- 1/2 cup orange juice
- 1/2 cup butter
Instructions
- Heat oven to 325°F Grease and flour, or spray with baking spray with flour, 12-cup fluted tube cake pan.
- In large bowl, beat dry cake mix, dry pudding mix, water, melted butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Fold in cranberries. Spread in pan.
- Bake 57 to 63 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
- In 1-quart saucepan, cook all sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake.
- High Altitude (3500-6500 ft): Bake 63 to 69 minutes.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.