Fresh Orange Cranberry Pound Cake
Brighten your dessert table with this Fresh Orange Cranberry Pound Cake, a citrusy and tangy twist on the classic pound cake. Infused with fresh orange juice, zesty orange peel, and bursting with tart cranberries, this moist and buttery cake strikes a perfect balance of sweet and tangy flavors. Topped with a luscious orange glaze, it's as visually stunning as it is delicious. Perfect for holiday gatherings or as a year-round treat, this easy-to-follow recipe requires simple pantry staples and just 20 minutes of prep time. Whether served with tea, coffee, or as a show-stopping dessert centerpiece, this pound cake will delight your family and guests alike!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 units large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 0.5 cup fresh orange juice
- 1 tablespoon orange zest
- 1.5 cups fresh cranberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh orange juice (for glaze)
- 0.5 teaspoon vanilla extract (for glaze)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a standard bundt pan or 9x5-inch loaf pan to prevent sticking.
In a large bowl, use a handheld or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
Stir in the fresh orange juice and orange zest to infuse the batter with citrus flavor.
Gently fold in the fresh cranberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar, fresh orange juice, and vanilla extract until smooth.
Once the cake is completely cool, drizzle the glaze over the top, allowing it to cascade down the sides. Let the glaze set for 10-15 minutes before serving.
Slice and enjoy your Fresh Orange Cranberry Pound Cake!
Nutrition Facts
Calories |
5604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.5 g | 283% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 822 mg | 36% | |
| Total Carbohydrate | 864.0 g | 314% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 554.2 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 411 mg | 32% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1457 mg | 31% | |
*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.
