Cranberry Orange Pound Cake Recipe With Zesty Fruity Twist

Name: Cranberry Orange Pound Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: – 1 1/4 cup unsalted butter (2 1/2 sticks), room temperature Provides richness and helps create a tender crumb for that melt-in-your-mouth feel.; – 2 1/2 cups granulated sugar Adds sweetness and aids in creaming the butter for a light, airy batter.; – 6 large eggs, room temperature Acts as a binding agent and adds moisture, ensuring the cake rises properly.; – 3 cups cake flour plus 2 tablespoons sifted, separated Gives structure and a fine texture; the extra flour coats the cranberries to keep them from sinking.; – 1 teaspoon salt Balances the sweetness and enhances the overall flavor profile.; – 1/4 teaspoon baking soda (optional) Helps the cake rise with the acidic ingredients for a nice lift.; – 1 cup sour cream, room temperature (can substitute with plain Greek yogurt) Adds moisture and tanginess, making the cake extra tender.; – 1 tablespoon pure vanilla extract Infuses a warm, sweet aroma that complements the citrus notes.; – 1 teaspoon orange extract Boosts the orange flavor for that zesty citrus-cranberry loaf vibe.; – 1 teaspoon fresh orange zest Brings a bright, fresh taste that makes this cranberry orange cake sing.; – 2 cups fresh cranberries (frozen cranberries can be used without thawing, tossed in flour) Adds tartness and a pop of color, plus they’re packed with antioxidants for a healthy touch.; – 1 1/3 cups powdered sugar, sifted Creates a smooth glaze that sets nicely on the cooled cake.; – 2-3 tablespoons fresh orange juice Thins the icing and adds a fresh citrus tang for the finishing drizzle.

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Why You’ll Love This Cranberry Orange Pound Cake

Imagine pulling a warm, moist cranberry orange pound cake from the oven, filling your kitchen with the fresh scent of citrus and berries. This recipe stands out because it’s simple to whip up, even on busy days, and delivers a burst of flavors that make every bite special. Let’s dive into what makes this cranberry orange pound cake a go-to treat for home bakers like you.

Ease of Preparation: One of the best things about this cranberry orange pound cake is how straightforward it is to make. You’ll only need about 20 minutes to get everything ready, with most of the time spent baking. This means even if you’re a busy parent or a student with a packed schedule, you can mix up the batter without hassle. Enjoying a homemade cranberry orange cake has never been easier, making it perfect for quick family desserts or weekend baking.
Health Benefits: Packed with fresh cranberries, this orange pound cake offers a nutritious twist to your sweet treats. Cranberries are loaded with vitamins like Vitamin C, which can boost your immune system, and they add fiber to help with digestion. Plus, with around 546 calories per serving and a good mix of protein and healthy fats, it’s a smarter choice for diet-conscious folks. Savoring a slice of cranberry orange loaf feels good because it’s not just tasty it’s a step toward wellness in every bite.
Versatility: This recipe adapts beautifully to various needs, whether you’re baking for dietary preferences or different occasions. You can swap ingredients to make it fit gluten-free or vegan diets, and it works as a breakfast treat or an elegant dessert. For baking enthusiasts and newlyweds setting up a home kitchen, the adaptability of this cranberry orange cake lets you tweak it for holidays, brunches, or everyday snacks without losing that signature zing.
Distinctive Flavor: What really sets this cranberry orange pound cake apart is the bright, tangy burst from the orange zest and juicy cranberries mixed into a buttery base. It’s like a holiday in every slice, with the tartness balancing the sweetness for a truly memorable taste. Compared to a plain orange-cranberry pound cake, this one shines with its fluffy texture and fresh vibes, making it a favorite for food lovers and travelers seeking familiar comforts away from home.

Jump To

1. Why You’ll Love This Cranberry Orange Pound Cake
2. Essential Ingredients for Cranberry Orange Pound Cake
3. How to Prepare the Perfect Cranberry Orange Pound Cake: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Cranberry Orange Pound Cake
5. Mastering Cranberry Orange Pound Cake: Advanced Tips and Variations
6. How to Store Cranberry Orange Pound Cake: Best Practices
7. FAQs: Frequently Asked Questions About Cranberry Orange Pound Cake
8. Cranberry Orange Pound Cake

Essential Ingredients for Cranberry Orange Pound Cake

Getting the right ingredients is key to making a delicious cranberry orange pound cake. Each one plays a special role in creating that perfect balance of flavors and texture. Below, you’ll find a detailed list with exact measurements and a quick note on why they’re important.

For the Cake:

1 1/4 cup unsalted butter (2 1/2 sticks), room temperature – Provides richness and helps create a tender crumb for that melt-in-your-mouth feel.
2 1/2 cups granulated sugar – Adds sweetness and aids in creaming the butter for a light, airy batter.
6 large eggs, room temperature – Acts as a binding agent and adds moisture, ensuring the cake rises properly.
3 cups cake flour plus 2 tablespoons sifted, separated – Gives structure and a fine texture; the extra flour coats the cranberries to keep them from sinking.
1 teaspoon salt – Balances the sweetness and enhances the overall flavor profile.
1/4 teaspoon baking soda (optional) – Helps the cake rise with the acidic ingredients for a nice lift.
1 cup sour cream, room temperature (can substitute with plain Greek yogurt) – Adds moisture and tanginess, making the cake extra tender.
1 tablespoon pure vanilla extract – Infuses a warm, sweet aroma that complements the citrus notes.
1 teaspoon orange extract – Boosts the orange flavor for that zesty citrus-cranberry loaf vibe.
1 teaspoon fresh orange zest – Brings a bright, fresh taste that makes this cranberry orange cake sing.
2 cups fresh cranberries (frozen cranberries can be used without thawing, tossed in flour) – Adds tartness and a pop of color, plus they’re packed with antioxidants for a healthy touch.

For the Icing:

1 1/3 cups powdered sugar, sifted – Creates a smooth glaze that sets nicely on the cooled cake.
2-3 tablespoons fresh orange juice – Thins the icing and adds a fresh citrus tang for the finishing drizzle.

Special Dietary Options:

For those with specific needs, here are some easy swaps to customize your citrus-cranberry loaf:

Vegan: Use plant-based butter instead of unsalted butter and flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to replace the eggs. Opt for a non-dairy yogurt in place of sour cream for a creamy texture without animal products.
Gluten-Free: Swap the cake flour with a 1:1 gluten-free flour blend, and add an extra 1/4 teaspoon of xanthan gum if the blend doesn’t include it, to maintain the cake’s structure.
Low-Calorie: Reduce sugar by using a sugar alternative like stevia or monk fruit, and swap half the butter with unsweetened applesauce to cut fat while keeping the batter moist.

How to Prepare the Perfect Cranberry Orange Pound Cake: Step-by-Step Guide

Ready to bake? This cranberry orange pound cake comes together with simple steps that anyone can follow. We’ll walk through everything from prepping your ingredients to pulling a golden cake from the oven. By the end, you’ll have a tasty treat that’s sure to impress. Check out our Strawberry Italian Cream Pound Cake for another fruity favorite if you’re looking for more ideas.

First Step: Get Everything Ready

Start by preheating your oven to 325°F and preparing a 12-cup Bundt pan with a nonstick spray or butter and flour. Zest your orange to get about 1 teaspoon, measure out all ingredients like the 1 1/4 cup unsalted butter and 2 cups fresh cranberries, and rinse the cranberries if they’re fresh. This mise en place helps everything go smoothly, and for dietary tweaks, use flax eggs if you’re going vegan.

Second Step: Mix the Wet Ingredients

Using a stand mixer with a whisk attachment, beat the 1 1/4 cup room temperature unsalted butter on high for 1 minute until creamy. Gradually add 2 1/2 cups granulated sugar and beat for 5 minutes until it’s pale and fluffy that’s what gives your cake that dreamy texture. Add the 6 large eggs one at a time, blending well after each and scraping the bowl to ensure even mixing. Stir in the orange zest, 1 tablespoon vanilla extract, and 1 teaspoon orange extract for that zingy flavor, adapting with non-dairy options for vegan versions.

Third Step: Combine the Dry Ingredients

In a separate bowl, sift or whisk together 3 cups cake flour, 1 teaspoon salt, and the optional 1/4 teaspoon baking soda. On low speed, add this dry mix to the wet ingredients in two batches, mixing just until combined to avoid a tough cake. If you’re making it gluten-free, use a gluten-free flour blend here and mix gently to keep the batter light.

Fourth Step: Add the Cranberries and Batter to the Pan

Toss the 2 cups fresh cranberries with the remaining 2 tablespoons flour to prevent them from sinking, then carefully fold them into the batter. Pour the mixture into your prepared Bundt pan and smooth the top for even baking. This step works well with frozen berries too just add them straight in for convenience.

Fifth Step: Bake to Perfection

Bake at 325°F for 1 hour and 15 to 25 minutes, checking doneness with a toothpick it should come out mostly clean. If the top browns too fast, tent it with foil around the 45-minute mark. For reduced-fat swaps, keep an eye on the time as adjustments might affect baking.

Additional Steps: Cool and Finish

Let the cake cool in the pan for 10 minutes, then invert it onto a plate to cool fully. For the icing, whisk 1 1/3 cups sifted powdered sugar with 2-3 tablespoons fresh orange juice until smooth, adjusting for drizzling consistency. Drizzle over the cooled cake and let it set before slicing. Serve with a garnish of extra zest for a pretty touch, and remember to adapt for dietary needs like using reduced-sugar options.

Nutrient	Per Serving
Calories	546 kcal
Carbohydrates	80 g
Protein	7 g
Fat	22 g
Vitamin C	4 mg

Total prep time is 20 minutes, cook time is 1 hour 15 minutes, and the whole process takes about 1 hour 35 minutes.

Dietary Substitutions to Customize Your Cranberry Orange Pound Cake

Protein and Main Component Alternatives

If you’re tweaking this cranberry orange loaf for different diets, start with the main ingredients. For eggs, try flaxseed eggs one tablespoon ground flaxseed mixed with three tablespoons water per egg for vegan bakers, or a commercial replacer to keep the batter airy. Swap butter with vegan butter or refined coconut oil, and use almond milk instead of sour cream for a dairy-free version. Adding Greek yogurt can boost protein, but adjust liquids to maintain the right texture in your citrus cranberry pound cake.

Vegetable, Sauce, and Seasoning Modifications

Play with flavors by swapping orange for blood orange or adding grated carrot for extra moisture in this orange-cranberry pound cake. Try warm spices like cinnamon to balance the tart cranberries, or use a sugar alternative to cut sweetness for those watching their intake. For a lighter glaze, switch to a citrus syrup and adjust salt levels to fit dietary needs, keeping your cranberry orange cake fresh and exciting.

Mastering Cranberry Orange Pound Cake: Advanced Tips and Variations

Pro Cooking Techniques

To get the best texture, cream butter and sugar thoroughly and use room temperature ingredients for even mixing. Choose a Bundt pan for even baking, and check doneness with an instant-read thermometer at around 200°F. Our Blueberry Cream Cheese Crumb Cake offers similar tips for fruit cakes.

Flavor Variations

Mix in cardamom and almonds for a twist, or add ginger with molasses for a spicy cranberry orange cake. Try ratios like half sugar swaps for lighter versions, and garnish with powdered sugar for a simple finish.

Presentation and Make-Ahead Options

Add orange slices for plating, and freeze slices for busy days to keep your cranberry orange pound cake fresh.

How to Store Cranberry Orange Pound Cake: Best Practices

Keeping your cranberry orange cake fresh is easy with the right methods. Store it covered at room temperature for up to 3 days. For longer, wrap and refrigerate for a week. Learn more about the health benefits of cranberries to understand why proper storage matters. Freeze tightly wrapped slices for up to 3 months and thaw overnight.

FAQs: Frequently Asked Questions About Cranberry Orange Pound Cake

How do I prevent my cranberry orange pound cake from sticking to the pan?

To avoid sticking, thoroughly grease the pan with butter or non-stick spray, then lightly dust it with flour before pouring in the batter. Using a high-quality non-stick or silicone loaf pan can also help. After baking, allow the cake to cool for about 10-15 minutes before attempting to remove it. Running a thin knife around the edges can help release the cake from the sides. Cooling slightly ensures the cake firms up, reducing the chance of breaking or sticking.

Can I use frozen cranberries in cranberry orange pound cake without thawing them?

Yes, you can add frozen cranberries directly into the batter without thawing. To prevent them from sinking or bleeding into the batter, toss the frozen cranberries in a small amount of flour before folding them in. This helps maintain even distribution and prevents discoloration. Using frozen berries is convenient and preserves their tart flavor well.

How long does cranberry orange pound cake stay fresh, and how should I store it?

Cranberry orange pound cake stays fresh for up to 3 days when stored at room temperature in an airtight container or covered cake dome, kept in a cool, dry place away from direct sunlight. For longer storage, wrap the cake tightly in plastic wrap and store it in the refrigerator for up to one week. Before serving, bring it back to room temperature or warm briefly for best taste and texture.

Can I freeze cranberry orange pound cake, and what’s the best way to do it?

Yes, you can freeze cranberry orange pound cake to extend its shelf life. It’s best to freeze the cake without any glaze to avoid sogginess. Wrap the cake tightly in plastic wrap, then cover with aluminum foil to prevent freezer burn. For individual servings, wrap slices separately in plastic wrap and store in an airtight container or freezer bag. Defrost the cake overnight at room temperature before adding any glaze or frosting.

Do I need to add baking powder in cranberry orange pound cake, or is baking soda enough?

Most cranberry orange pound cake recipes rely on baking soda rather than baking powder. Baking soda reacts with acidic ingredients like orange zest and cranberries to help the cake rise and achieve a tender crumb. Some recipes omit baking soda entirely if the batter is dense and rich. Using baking powder is usually unnecessary and may alter the cake’s texture. Always follow your specific recipe for best results.

Cranberry Orange Bundt Cake with Zesty Fruity Flavor