Cranberry Pound Cake with Orange Glaze
Oh my goodness, let me tell you about this Cranberry Pound Cake! It’s my go-to dessert every single Christmas.
The tart cranberries mix so perfectly with the sweet, buttery cake. And that orange glaze on top? Pure magic! My family asks for this cranberry pound cake every year without fail.
Those pretty red berries make it look so festive on the table. Honestly, it tastes even better than it looks. This cake has become our family’s special Christmas tradition, and I just know you’ll love it too!
Ingredients You’ll Need
Here’s the simple stuff that makes this cake taste amazing. Check out the recipe card below for all the exact amounts, okay?
- All-Purpose Flour: This is what holds your cake together and makes it nice and soft.
- Unsalted Butter: The secret to making your cake super rich, moist, and yummy inside.
- Granulated Sugar: Makes everything sweet and gives you that gorgeous golden color on top.
- Fresh Cranberries: These little red gems add that perfect tart flavor that’s so festive.
- Sour Cream: Trust me, this makes your cake incredibly moist and tender every time.
- Vanilla Extract: Brings all the flavors together and makes everything smell absolutely heavenly.
- Powdered Sugar: Creates that smooth, sweet coating that looks so pretty drizzled on top.
- Fresh Orange Juice: Adds a bright, zesty flavor that tastes wonderful with the cranberries.
- Orange Zest: This intensifies the orange flavor and smells SO good, you won’t believe it.
How to Make Cranberry Pound Cake with Orange Glaze
So, here’s the fun part! This cake is way easier to make than you’d think. Just follow along with me.
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F. Now, grease up that Bundt pan really well with butter. Don’t forget to dust it with flour too! This keeps your cake from sticking later.
Step 2: Cream Butter and Sugar
Beat 1 cup softened butter with 2 cups sugar for about 4-5 minutes. You want it light and fluffy! This step is super important for making your cake nice and tender.
Step 3: Add Eggs
Add 4 large eggs one at a time. Mix well after each one before adding the next. This helps everything blend together smoothly and makes your cake perfectly moist.
Step 4: Combine Dry Ingredients
Whisk together 3 cups flour, 1 teaspoon baking powder, and ½ teaspoon salt in another bowl. Mixing these first makes sure everything spreads out evenly in your batter.
Step 5: Mix Wet and Dry Ingredients
Alternate adding flour mixture and 1 cup sour cream to your butter mixture. Start and end with the flour, okay? Add 2 teaspoons vanilla extract. Mix gently until just combined.
Step 6: Fold in Cranberries
Gently fold 2 cups fresh cranberries into the batter. Here’s a trick: toss those cranberries in 1 tablespoon flour first. This stops them from sinking to the bottom while baking!
Step 7: Bake Your Cake
Pour batter into prepared pan and smooth the top. Bake for 60-70 minutes until it’s golden brown. Stick a toothpick in the center. If it comes out clean, you’re done!
Step 8: Cool and Remove
Cool the cake in the pan for 15 minutes. Then flip it onto your cooling rack. Let it cool completely for about 1 hour. Don’t rush this part or your glaze will melt right off!
Step 9: Make Orange Glaze
Whisk together 2 cups powdered sugar, 3 tablespoons fresh orange juice, and 1 tablespoon orange zest. Keep whisking until it’s smooth. Need it thinner? Just add a bit more juice!
Drizzle orange glaze all over your cooled cake. Let it run down the sides—it looks beautiful! Wait about 10 minutes for it to set. Then slice it up and ENJOY!!!
Tips for the Best Cranberry Pound Cake
- Use room temperature ingredients so everything mixes together smoothly and easily
- Don’t overmix the batter after you add flour, or your cake gets tough.
- Coat cranberries in flour first so they don’t all sink to the bottom.
- Check doneness carefully because every oven is different, and cranberries add extra moisture.
- Cool completely before glazing, or your glaze will just melt and slide right off.
Variations and Substitutions
Want to mix things up a bit? No problem! This recipe is super flexible and easy to change.
- Frozen Cranberries: Don’t have fresh? No worries! Use frozen ones straight from the freezer without thawing them first.
- Different Citrus: Swap the orange for lemon or lime juice and zest if that’s what you like better.
- Add Nuts: Toss in ½ cup chopped pecans or walnuts for some extra crunch and yumminess.
- White Chocolate: Mix in ½ cup white chocolate chips for a sweeter, richer cake that’s extra decadent.
Frequently Asked Questions
Can I make this cake ahead of time?
Yep! Bake it up to two days early. Just keep it covered at room temperature. Add the glaze right before you serve it for the prettiest look.
How do i store leftover cranberry pound cake?
Cover it up and leave it on your counter for three days. Or pop it in the fridge for a whole week. Just bring it back to room temperature before eating!
Can I freeze this cake?
Absolutely! Freeze it without the glaze for up to three months. Wrap it really well. Thaw it overnight on the counter, then add fresh glaze before serving.
Can I use a different pan size?
Sure thing! Use two 9×5 loaf pans instead. They’ll take 45-50 minutes to bake. A 9×13 pan works too—just bake for 35-40 minutes instead.
Why did my cranberries sink to the bottom?
This happens when you skip coating them in flour first. Also, make sure your batter is thick enough to hold those berries up while it bakes.
Can I use dried cranberries instead?
Fresh ones work way better, trust me. But if you only have dried ones, soak them in warm water for 15 minutes first. Then drain them really well.
How do i prevent the cake from sticking?
Get that bundt pan super greasy with butter in every little corner. Then dust it all over with flour. Tap out the extra before pouring in your batter.
Can I make this without sour cream?
Yep! Use Greek yogurt or buttermilk instead. They both give you that same moisture and slight tanginess that makes the cake so tender and delicious.
Cranberry Pound Cake with Orange Glaze
Ingredients
For the Cranberry Pound Cake:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups fresh cranberries
- 1 tablespoon flour for coating cranberries
For the Orange Glaze:
- 2 cups powdered sugar
- 3 tablespoons fresh orange juice
- 1 tablespoon orange zest
Decorate with (optional):
- Fresh cranberries
- Orange zest curls
- Powdered sugar dusting
Equipment
- 10-cup Bundt Pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Wire Cooling Rack (optional)
Instructions
- Preheat oven to 350°F and prepare Bundt pan by greasing and flouring thoroughly.
- Cream softened butter and sugar together using an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition for proper incorporation.
- Whisk together flour, baking powder, and salt in a separate bowl until well combined.
- Alternate adding flour mixture and sour cream to butter mixture, beginning and ending with flour.
- Stir in vanilla extract and mix until batter is just combined without overmixing.
- Toss cranberries with flour, then gently fold into batter using a rubber spatula carefully.
- Pour batter into prepared pan, smooth top, and bake for 60-70 minutes.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack completely.
- Whisk powdered sugar, orange juice, and zest together until the glaze is smooth and pourable.
- Drizzle glaze over completely cooled cake, allowing it to cascade down the sides beautifully.
- Let the glaze set for 10 minutes, then garnish with cranberries and orange zest.
Notes
- Room temperature ingredients blend more smoothly and create a better texture throughout the cake.
- Coating cranberries in flour prevents them from sinking and distributes them evenly in the batter.
- Check cake doneness with a toothpick since ovens vary and moisture levels differ with cranberries.
- Store unfrosted cake at room temperature up to two days before adding fresh glaze.
- Freeze-wrapped cake without glaze for up to three months for convenient advance preparation.
