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 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.

Description

🍊 Enjoy a zesty burst of fresh orange paired with tart cranberries in a moist, flavorful Bundt cake.
🍰 This delightful cake is perfect for celebrations or a cozy afternoon treat with family and friends.

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.

Instructions

1-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.

2-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.

3-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.

4-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.

5-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.

6-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.

Notes

🧈 Use room temperature butter and eggs for a smooth and creamy batter.
🍇 Toss cranberries in flour to keep them evenly distributed during baking.
🍊 Properly prepare Bundt pan to prevent sticking and ease cake release.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 546
Sugar: 56g
Sodium: 271mg
Fat: 22g
Saturated Fat: 12g
Carbohydrates: 80g
Fiber: 1g
Protein: 7g
Cholesterol: 143mg

Keywords: Cranberry bundt cake,Orange flavored cake,Fruity pound cake,Zesty dessert