This Cranberry Orange Pound Cake is a lovely sweet treat bursting with fruity flavors! The tart cranberries and zesty oranges come together for a deliciously moist cake.
It’s simple to whip up and perfect for sharing with friends or enjoying on your own. I love having a slice with some tea—it’s a cozy way to brighten up my day!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling sodium levels. If you need a dairy-free option, try using a plant-based butter substitute instead.
Granulated Sugar: Standard sugar works great, but for a different flavor, you could use brown sugar. It will add some depth and moisture to the cake.
Eggs: If you’re looking for an egg substitute, try using flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) or unsweetened applesauce (1/4 cup = 1 egg).
Orange Zest and Juice: Freshly squeezed and zested oranges add brightness, but if you don’t have any, bottled orange juice and zest can work in a pinch. Just ensure they’re 100 percent juice without added sugar.
Cranberries: Fresh cranberries add tartness, but if they’re not available, you can use dried cranberries—just soak them in warm water to rehydrate before using!
How Do I Get the Cranberries to Stay Evenly Distributed in the Cake?
One common struggle when baking with cranberries is that they can sink to the bottom. To help prevent this, toss the cranberries in a bit of flour before folding them into the batter. It helps coat them and gives them a better chance to stay suspended in the cake as it bakes.
- Gently fold the floured cranberries into the batter at the end to keep them from breaking apart.
- Avoid overmixing; it’s okay to have a few flour streaks left.
Letting the batter rest for a few minutes also helps! This technique allows air pockets to form, which can support the cranberries as the cake rises. Happy baking!
Cranberry Orange Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon freshly grated orange zest (from about 2 oranges)
- 1/4 cup fresh orange juice
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- Additional orange zest and fresh cranberries for garnish
How Much Time Will You Need?
This delicious cake takes about 25 minutes to prep and 70-80 minutes to bake. Don’t forget to allow some time for cooling before glazing! Overall, you’ll need approximately 2 hours from start to finish.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first! Preheat your oven to 325°F (165°C). While it’s heating, grease and flour a 9×5-inch loaf pan, or line it with parchment paper to ensure your cake comes out easily later on.
2. Creaming Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes. This step adds air to the butter, making your cake light and tender!
3. Adding Eggs and Flavor:
Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition. Then stir in the fresh orange zest and orange juice—this will add that delightful citrus flavor!
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that your dry ingredients are mixed evenly and helps with the rise of your cake.
5. Combining Wet and Dry Ingredients:
Now, slowly add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined—overmixing can make the cake dense, and nobody wants that!
6. Adding Cranberries:
Gently fold in the cranberries. If you’d like to avoid them sinking, toss them in a tablespoon of flour before adding them to the batter. This little trick helps keep them suspended in the cake as it bakes!
7. Baking the Cake:
Pour the batter into your prepared loaf pan and smooth out the top. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. It’s such a wonderful smell while it’s baking—just wait!
8. Cooling Time:
Once baked, let the cake cool in the pan for about 15 minutes. Then, remove it from the pan and let it cool completely on a wire rack. Patience is key here; a warm cake can fall apart!
9. Making the Glaze:
Now for the fun part! In a bowl, whisk the powdered sugar with enough orange juice to create a smooth, drizzle-able glaze. Adjust the consistency by adding more juice or sugar if needed.
10. Glazing and Garnishing:
Once your cake is completely cool, drizzle the glaze over the top. For a pop of color, add some extra orange zest and fresh cranberries as a garnish. It’s so pretty!
Enjoy your moist and zesty Cranberry Orange Pound Cake with a cuppa or serve it as a delightful dessert!
Can I Use Dried Cranberries Instead of Fresh?
Yes, you can use dried cranberries if fresh ones aren’t available. To help them plump up and prevent them from sinking, soak them in warm water for about 10 minutes before adding them to the batter.
How Should I Store Leftover Pound Cake?
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw in the fridge overnight before serving.
Can I Substitute the Buttermilk?
Absolutely! If you don’t have buttermilk, you can make your own by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it will thicken up nicely!
How Do I Know When the Cake is Done Baking?
The best way to check is by inserting a toothpick into the center of the cake—if it comes out clean or with just a few crumbs, the cake is done. If it has wet batter on it, continue baking and check every few minutes.
