Delicious Orange Cranberry Pound Cake Recipe

Without a doubt, baking is my absolute favorite pastime. There is something about measuring out ingredients and creating delicious treats that warms the heart and brings joy to the soul. And when it comes to pound cakes, well, they happen to be one of my favorite things to bake. There is just something so delightful about a moist, fluffy cake enjoyed with a cup of tea or coffee.

Today I’m sharing an expertly crafted recipe for Orange Cranberry Pound Cake – a sweet and tangy twist on the classic pound cake that is perfect for any occasion. Bursting with fresh cranberries and zesty orange flavor, this cake has quickly become a staple in my kitchen. It’s healthy enough for breakfast, yet decadent enough for dessert.

What sets this cake apart is the perfect combination of tart cranberries and juicy oranges that create an explosion of flavors in every bite. The cake’s interior is tender, moist, and buttery, making it the perfect base for all those luscious fruits.

Whether you are an amateur baker or have decades of experience under your belt, this cake recipe will surely impress you with its easy-to-follow instructions and impeccable results. So go ahead and grab your stand mixer and let’s get baking!

Why You’ll Love This Recipe

Orange Cranberry Pound Cake
Orange Cranberry Pound Cake

Now, let me tell you why you’ll fall head over heels in love with this Orange Cranberry Pound Cake Recipe. First of all, pound cake alone is always a crowd-pleaser – moist, buttery and versatile. Pair it with two powerhouse flavors like orange and cranberry, and you’ve got yourself a real showstopper.

The burst of tartness from the fresh cranberries complements the sweet and zesty orange flavor for a perfect balance of flavors in every bite. And if you’re health-conscious or looking for a reduced sugar option, this recipe can be easily adjusted to fit your taste buds without compromising on its moist factor.

What’s great about this recipe is that it’s also incredibly easy to make. With only 10 main ingredients and simple steps, pound cake aficionados can whip up this delicious treat anytime they want.

Lastly, if you’re someone who loves to experiment with flavors, the orange cranberry combination offers plenty of opportunities for variations. Add nuts or chocolate chips as an extra layer of texture and surprise your taste buds.

In short, this recipe is sure to become a staple addition to your dessert collection – delicious, healthy and inviting.

Ingredient List

 A slice of heaven in every bite.
A slice of heaven in every bite.

Get Ready for Some Scrumptious Cake Baking!

Before you get started, make sure to have these ingredients ready in your kitchen:

  • 2 ½ cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1 cup (2 sticks) of unsalted butter, softened at room temperature
  • 4 ounces of cream cheese, softened at room temperature
  • 3 cups of granulated sugar
  • 6 large eggs, at room temperature
  • Zest of 2 oranges
  • Zest of 1 lemon
  • 1 tablespoon of vanilla extract
  • ¾ cup of fresh orange juice (about 3 oranges)
  • ½ cup of sour cream

For the cranberry sauce, you will need:

  • 12 ounces (3 cups) of fresh cranberries
  • 3/4 cup granulated sugar
  • 2 tablespoons of orange juice
  • 1/2 cup water
  • 1/4 teaspoon ground clove

These simple and easy-to-find ingredients will help you bake a delicious Orange Cranberry Pound Cake!

The Recipe How-To

Let’s dive into the heart of this delicious orange cranberry pound cake! With its fluffy texture and burst of tangy fruit flavor, it’s sure to be a hit with anyone who tries it.

Step 1: Prepare the Ingredients

Before you get started with mixing your batter, make sure all of your ingredients are prepped and ready to go. This includes zesting your oranges and measuring out your flour, sugar, and other dry ingredients. Keep in mind that room temperature ingredients will incorporate more easily into the batter, so take any cold ingredients out of the fridge well in advance.

Step 2: Cream Butter and Cream Cheese

Beat together the , softened butter and cream cheese until they’re light and fluffy. Add in the sugar gradually, beating the mixture until it looks smooth.

Step 3: Add in Flavorings

To really infuse your cake with flavor, add in some vanilla extract, orange zest, and a dash of ground cloves. Keep mixing everything together well.

Step 4: Alternately Add Dry Ingredients and Wet Ingredients

Gradually add a portion of your dry mixture to the batter, along with some of the orange juice. Keep doing this until everything is combined fully. Along the way, you’ll want to temper your eggs in – that means slowly adding them to your wet mixture while mixing constantly so they don’t curdle.

Step 5: Fold in Cranberries

You can use fresh cranberries in this recipe – just give them a quick rinse under running water first. Fold them gently into the batter until they’re evenly distributed.

Step 6: Bake Your Cake

Preheat your oven to 350°F or 175°C. Grease a loaf pan or bundt pan well with cooking spray or butter. Pour your batter into the pan and give it a little shake to settle. Bake the orange cranberry pound cake for around 45-50 minutes (depending on your oven), until a toothpick inserted in the center comes out clean. Let it cool in the pan for at least 10 minutes before transferring it onto a wire rack to cool more.

Step 7: Enjoy!

Once your cake is cooled to room temperature, dig right in! A slice of this moist and healthy cake is perfect with some afternoon tea or coffee. If you want an extra bit of sweetness, serve it up with a spoonful of whipped cream or vanilla ice cream.

Substitutions and Variations

 The candied orange garnish is the icing on the cake.
The candied orange garnish is the icing on the cake.

Now, listen carefully, y’all! I know that some of you may not have access to all the ingredients listed in my Orange Cranberry Pound Cake recipe. Fear not, because I’ve got a few substitutions and variations for you to play around with!

Firstly, if fresh cranberries are not in season or hard to find, you can use dried cranberries instead. Just make sure to add them to the batter at the very end to avoid mushiness.

For a healthier twist, you can replace half of the all-purpose flour with whole wheat flour. This will give your cake a nuttier flavor and a slightly denser texture.

Can’t seem to get your hands on oranges? No problem! Just use lemons or limes instead. Your cake will have that same tangy citrus kick but with a different flavor profile.

If you’re looking for a vegan version of this cake, swap out the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). You can also substitute the butter and cream cheese with vegan equivalents like coconut oil and vegan cream cheese.

Now, if you really wanna switch things up, try making this recipe into a bundt cake instead of a traditional pound cake. Just increase the baking time by 10-15 minutes and be sure to grease your bundt pan very well!

With these substitutions and variations, you’ll be able to create your own unique version of this delicious Orange Cranberry Pound Cake. Give it a go and let me know how it turns out!

Serving and Pairing

Now that you have prepared the wonderful orange cranberry pound cake, it’s time to think about how you are going to serve it. There are a variety of ways to present and pair this cake with other foods or drinks.

Firstly, you can serve the orange cranberry pound cake as a dessert after dinner. Add a dollop of whipped cream or a scoop of vanilla ice cream on top if you want to extra sweetness and creaminess. The cake is moist and absolutely healthy, so you can feel guilt-free when having a small slice after dinner.

Secondly, it can also be served as breakfast or brunch treat alongside coffee or tea in the morning. This would make for an indulgent start to the day, but hey life is short, and we must enjoy ourselves while we can.

Additionally, this cake pairs well with other citrusy beverages such as orange juice or lemonade. For something extra special, pair the cake with a nice warm cup of hot chocolate during cold winter evenings.

Lastly, if you want to add some extra flavor and flair to your serving plate, consider adding fresh cranberries on the top or adding some orange zest over the whipping cream. It will lend some colorful aesthetic feature to your dish that adds more charm!

No matter what occasion or mealtime you choose to serve this cranberry orange pound cake for, rest assured that it will be a crowd pleaser with its delicious flavors and texture.

Make-Ahead, Storing and Reheating

 A perfect balance of tart and sweet.
A perfect balance of tart and sweet.

Now, let’s talk about the crucial details of making ahead, storing and reheating this Orange Cranberry Pound Cake recipe. No need to fret if you have excess cake because this recipe is perfect for make-ahead preparation. It’s a great idea to make two or three cakes for future consumption. The Orange Cranberry Pound Cake recipe can be made ahead of time and stored until needed.

To prepare it ahead of time, simply follow the steps of the recipe and allow your cake to cool completely before wrapping it tightly with cling film. Then, store it at room temperature in an airtight container. When stored properly, your Orange Cranberry Pound Cake can last up to 3 to 4 days.

If you plan on storing your cake in the freezer for a family gathering or special occasion, you can freeze it for up to one month as long as it is wrapped securely in foil and placed in a resealable bag. Just remember to thaw it completely before reheating.

When reheating your cake, wrap it in foil and place it in a preheated oven at 350°F for 10-12 minutes or until heated through. Then encrust yourself with a steaming slice of that moist and healthy pound cake.

So go ahead and make this delicious Orange Cranberry Pound Cake recipe ahead of time for those unexpected guests or any upcoming celebrations, knowing you have my permission to fully indulge anytime!

Tips for Perfect Results

Now, listen up y’all. As a chef who has made countless pound cakes, I have come up with some tips and tricks to ensure that your Orange Cranberry Pound Cake turns out perfect every time.

First and foremost, when measuring your ingredients, make sure to level off each one with a flat utensil. Too much or too little of any ingredient can throw off the entire recipe.

Next, don’t overmix the batter. Once all the ingredients are incorporated, stop mixing! Overmixing can cause your cake to become tough and dry. Nobody wants a dry cake, am I right?

Another tip is to use room temperature ingredients. When working with butter and cream cheese, it’s easier to mix them well if they are softened at room temperature. And if your eggs are too cold, they won’t emulsify properly with the other ingredients causing potential separation.

When baking this Orange Cranberry Pound Cake, it’s important to know that all ovens are different. Be sure to check your cake a couple of minutes before it’s supposed to be done. Insert a toothpick into the center of the cake, if it comes out clean then it’s ready!

Lastly, let the cake cool completely before slicing into it. It may be hard to resist diving in right away but trust me on this one – the flavors meld together even more during the cooling process, creating an even more moist and delicious cake.

With these tips in mind, you’re sure to impress your guests with a perfectly moist and flavorful Orange Cranberry Pound Cake that’ll leave them wanting more!

Bottom Line

In conclusion, this orange cranberry pound cake recipe is one that I highly recommend for anyone who loves a moist and healthy cake. With the perfect combination of fresh cranberries, orange zest, and vanilla, it is sure to leave your taste buds wanting more. The recipe is straightforward to follow, and the use of all-purpose flour and baking powder makes it possible to create a perfect result every time.

I have always been a fan of pound cake recipes because they are versatile and can be paired with numerous desserts or drinks. This recipe, in particular, is no exception. You can serve it alone or pair it with other ingredients such as whipped cream or fruit toppings. The serving options are endless.

Overall, this recipe has everything you would want in a cake recipe – fantastic flavor, simple instructions, and readily available ingredients. So do yourself a favor and give this orange cranberry pound cake recipe a try. I guarantee that once you make it, your guests will be asking for the recipe again and again!

Orange Cranberry Pound Cake

Orange Cranberry Pound Cake Recipe

This is a great cake. I got the recipe from a friend's grandmother. This was her annual offering for our Ornament Swap at Christmas and finally, after YEARS of begging, she gave us all the recipe.
Course Dessert
Cuisine American
Keyword < 4 Hours, Berries, Citrus, Dessert, Easy, Fruit, Inexpensive, Oranges, Sweet
Prep Time 20 minutes
Cook Time 1 hour
Calories 674.8kcal


  • 1 1/4 cups butter, at room temperature
  • 1 (8 ounce) package cream cheese, room temperature
  • 2 cups sugar
  • 6 eggs
  • 1/2 teaspoon vanilla
  • 2 oranges, zest of, grated
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon clove
  • 1/4 teaspoon salt
  • 2 1/4 cups fresh cranberries, chopped


  • Preheat oven to 350 degrees.
  • Grease and flour 9 inch bundt pan.
  • In mixing bowl, using mixer on medium speed, cream butter, cream cheese, and sugar until light and fluffy.
  • Reduce speed to low and mix in eggs one at a time.
  • Add vanilla and orange zest, scraping the sides of the bowl after each addition.
  • Stir together dry ingredients (flour, baking powder, cloves, and salt) in a medium bowl, mixing well.
  • Gradually add the dry ingredients to the butter mixture.
  • Beat on low speed until smooth.
  • DO NOT over beat.
  • Fold in cranberries.
  • Pour into the nonstick prepared Bundt cake pan (I do spray mine lightly with PAM to prevent sticking).
  • Bake for 50 to 55 minutes or until knife inserted in the center comes out clean.
  • Cool completely before serving and dust with powdered sugar if desired.


Serving: 139g | Calories: 674.8kcal | Carbohydrates: 81.9g | Protein: 11g | Fat: 34.5g | Saturated Fat: 20.6g | Cholesterol: 212.8mg | Sodium: 405mg | Fiber: 2.4g | Sugar: 41.3g

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