Cranberry and Orange Pound Cake
Brighten up your dessert table with this delightful Cranberry and Orange Pound Cake, a beautifully moist and flavorful loaf perfect for any occasion. Bursting with tart cranberries and zesty orange, this recipe combines classic pound cake richness with vibrant citrusy notes for a truly irresistible treat. The tender crumb comes from the perfect balance of butter, fresh orange juice, and whole milk, while chopped cranberries add pops of color and tang. Garnished with a dusting of powdered sugar, this cake pairs wonderfully with your morning coffee or as a centerpiece for holiday gatherings. Ready in just over an hour, this effortless yet elegant bake will quickly become a household favorite.
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 0.25 cup Fresh orange juice
- 0.5 cup Whole milk
- 1.5 cups Fresh cranberries, roughly chopped
- 0.25 cup Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Mix in the vanilla extract and orange zest until well combined.
With the mixer on low speed, add the dry ingredients in three parts, alternating with the orange juice and milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the chopped cranberries using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar for garnish before serving.
Slice and enjoy your cranberry and orange pound cake with tea, coffee, or on its own!
Nutrition Facts
Calories |
5106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 738.3 g | 268% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 457.7 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 397 mg | 31% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
