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Cranberry Pound Cake

Cranberry Pound Cake with Orange Glaze

This festive cranberry pound cake features tart berries swirled through buttery cake, topped with bright orange glaze, perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 Slices
Calories 425 kcal

Equipment

  • 10-cup Bundt Pan
  • Electric mixer
  • Mixing bowls
  • Rubber spatula
  • Wire Cooling Rack (optional)

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

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.