The Cranberry Orange Pound Cake is a festive showstopper, ideal for holiday gatherings. With its vibrant cranberries, zesty orange flavor, and a luscious glaze, this cake is as delicious as it is beautiful. Let’s dive into how to make this crowd-pleasing dessert!
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tablespoons orange zest
1/4 cup fresh orange juice
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream or Greek yogurt
1 1/2 cups fresh or frozen cranberries (tossed in 1 tablespoon flour to prevent sinking)
For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh orange juice
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal.
Prepare the Batter:
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in orange zest, orange juice, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, alternating with sour cream, starting and ending with the dry ingredients.
Gently fold in cranberries.
Bake:
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze:
In a small bowl, whisk together powdered sugar and orange juice until smooth.
Drizzle the glaze over the cooled cake.
Decorate:
For a festive touch, garnish with a slice of fresh orange or a few cranberries on top.
Cook & Prep Times
Prep Time: 20 minutes
Cook Time: 55-65 minutes
Total Time: 1 hour 25 minutes
Baking Tips
Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smooth batter.
Toss the Cranberries: Coating cranberries in flour prevents them from sinking to the bottom of the cake.
Test for Doneness: Use a toothpick to ensure the cake is baked through without overbaking.
Cool Before Glazing: Let the cake cool completely before adding the glaze to prevent it from melting off.