Cranberry Orange Pound Cake

Name: Cranberry Orange Pound Cake
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Ingredients: 1/2 pound salted butter (softened); 3 cups granulated sugar; 6 large eggs; 3 1/4 cups all-purpose flour; 1 cup heavy whipping cream; 2 teaspoons orange juice; 2 teaspoons orange zest; 1 cup chopped fresh cranberries; 1 cup powdered sugar; 2 teaspoons orange zest; 2 tablespoons orange juice

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Be ready to feel merry with this festive Cranberry Orange Pound Cake, a delicious blend of tangy cranberries and zesty oranges that’s perfect for any celebration. Moist, bursting with flavor, and topped with a sweet orange glaze, this cake is sure to impress your family and friends!

Get ready to brighten your holiday dessert table with this incredible Cranberry Orange Pound Cake! Combining the tangy sweetness of cranberries with the freshness of orange, this cake is a festive twist on my mom’s classic Whipping Cream Pound Cake.

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Baking this cake is as easy as pie (or should we say cake?), and the results are simply divine. It’s simple to make and calls for basic ingredients (other than seasonal fresh cranberries – but frozen can be used as well). Plus it only takes 10 minutes to prep this cake or dessert or brunch before the oven does the rest of the work for you.

Bursting with flavor and cheer, it’s perfect for holiday get-togethers, brunches, or simply as a special treat throughout the year!

Be sure to check out our other berrylicious pound cake favorites, Lemon Blueberry Pound Cake and Strawberry Lemon Pound Cake!

A slice of cranberry orange pound cake on a saucer.

Table of Contents

Why You’ll Like This Recipe

Bursting with Flavor. The fresh cranberries complement the sweet and citrusy orange, creating a delightful balance in each bite.
Decadent Texture. The butter and heavy cream gives this cranberry orange cake a rich, moist, and tender texture that’s simply irresistible.
Easy Recipe. With basic ingredients and simple steps, this cake can be whipped up easily by bakers of all levels.
Perfect Any Time of Year. Whether it’s a holiday season dessert, a brunch centerpiece, or a gift for a friend, this pound cake is always a hit!

Laura Ashely’s Tip: It’s best to have your ingredients at room temperature before mixing this cake. If you forgot, simply soak the eggs in hot water for 10 minutes and microwave the butter in 5-second intervals until softened. Softened butter (NOT MELTED) is a must for optimal creaming.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Salted Butter: Provides richness and moisture to the cake while adding a subtle savory note.
Granulated Sugar: Sweetens the cake and helps create a tender crumb.
Eggs: Adds structure and stability, while also contributing to the cake’s richness.
All-Purpose Flour: The foundation of the cake, providing structure and stability.
Heavy Whipping Cream: Adds moisture and a luxurious texture to the cake.
Fresh Orange Zest and Juice: Infuses the cake with bright, tangy orange flavor and matches the tartness of the cranberries perfectly.
Fresh Cranberries: Tart cranberries provide a flavor contrast that balances the sweetness of the cake while adding a pop of color and holiday flavor!
Powdered Sugar: Used to make a simple glaze that enhances the orange flavor and adds a touch of sweetness.

The ingredients to make a cranberry orange pound cake.

Tools You’ll Need

How to Make Cranberry Orange Pound Cake

Preheat the oven to 325ºF. Butter and line a tube pan with parchment paper.
In a large bowl with an electric mixer or bowl of a stand mixer, cream softened butter and sugar until smooth, about 2 minutes. Start on low speed and build to medium speed as it incorporates.

Creaming butter and sugar in a stand mixer.

Add eggs one at a time, beating on medium speed until well combined after each egg, about 20-30 seconds between each addition.

Add half of the flour. Once combined, add orange juice, zest and whipping cream. Beat for 1 minute. Mix on low speed until the ingredients start to combine, then increase to medium-high speed. Beat for 1 minute. Scrape down the sides of the bowl as needed.

Once smooth, add remaining flour and mix until combined.
Fold in the chopped cranberries.

Folding chopped cranberries into a pound cake batter.

Pour the batter into the prepared pan. Bake 1 hour 20 minutes to 1 hour 25 minutes. Remove from the oven and place on a wire rack.
Let the cake cool 3-5 minutes, then invert onto a serving dish.

In a small bowl, whisk together powdered sugar, orange zest, and orange juice. After the cake has cooled at least 20 minutes, drizzle the glaze along the top, allowing it to drip down the sides.

Adding glaze to the top of a cranberry orange pound cake.

Expert Tips and Substitutions

Topping Options: Excellent toppers for this cake are fresh whipped cream, ice cream, sliced almonds, and/or fresh mint.
Frozen Cranberries: If fresh cranberries are not available, you can use frozen. Thaw them completely, dry with a paper towel, then chop just as you would with fresh cranberries.
Yogurt Substitute: If you don’t have heavy whipping cream, you can substitute with full-fat Greek yogurt or sour cream for a slightly different texture.
Ingredient Prep Tips: Bring the butter to room temperature before starting. This helps ensure proper incorporation and a smoother batter. Once you add the dry ingredients to the wet mixture, mix only until just combined. Overmixing can develop gluten, resulting in a denser texture.
Pan Prep Tips: For optimal pan-cake release, I recommend NOT skipping the step of lining the buttered pan with parchment paper.
Baking Tips: Follow the recipe instructions for cooking time and temperature. However, ovens may vary, so it’s a good practice to start checking for doneness a few minutes before the recommended time, as overbaking can lead to a dry pound cake.

Storage and Freezing

Cool completely before storing in an airtight container at room temperature up to 3 days. If you anticipate needing to store the pound cake for longer than a few days, refrigerate or freeze it to maintain its freshness and extend its shelf life.

If you want to store the cake for a longer period, freezing is ideal. Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be stored in the freezer up to 3 months.

When ready to enjoy the cranberry pound cake, transfer it to the refrigerator and allow it to thaw slowly overnight. Once thawed, bring it to room temperature before serving, if desired.

Frequently Asked Questions

What is the difference between a tube pan and bundt pan?

A tube pan has straight, high sides and a hollow tube in the center, which promotes even baking and heat distribution. A bundt pan has decorative, fluted or grooved sides with a hollow tube, creating a distinct and decorative shape. This cake can be baked as a bundt cake.

Can I make pound cake without a tube pan?

Yes, you can make this cake in various types of pans, including a loaf pan, a bundt pan, round cake pans, or even as cupcakes. Adjust the baking time accordingly based on the size and shape of the pan you choose.

What gives this cake rise if there’s no baking powder or baking soda?

Creaming the butter and sugar together thoroughly until light and fluffy creates air pockets that contribute to the cake’s texture and rise.

Can I add extract to this cake?

Absolutely! You can add additional vanilla extract, almond or butter extract.

Can I make pound cake gluten-free?

You can substitute the flour with your favorite xanthan gum containing gluten-free flour. Gluten free pound cake tends to be dryer, so it won’t stay as tender stored at room-temperature as long. It’s also ideal to serve with whipped cream and/or berries to add moisture.

Can I use dried cranberries?

Fresh or frozen cranberries yield the ideal results for this recipe.

Can I substitute cake flour for all-purpose flour?

Yes. Simply add an extra 2 tablespoons per cup of cake flour to equal the quantity in 1 cup of all-purpose flour.

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