Name: Moist Cranberry Orange Pound Cake Perfect for Holiday Cheer
Prep time: 20 min
Cook time: 60 min
Total time: 90 min
Ingredients: 1 cup Butter (softened); 1 cup Sugar (can substitute brown sugar); 1 tbsp Orange Zest; 3 large Eggs (can use aquafaba as a vegan substitute); 1 tsp Vanilla Extract (optional); 1 cup Buttermilk (or mix regular milk with vinegar); 2 cups Fresh Cranberries (can use frozen); 2 cups Flour (all-purpose or 1:1 gluten-free blend); 2 tsp Baking Powder (ensure freshness); 1 tsp Salt (small pinch); 1 cup Powdered Sugar (can substitute with sugar alternative); 2 tbsp Orange Juice (can use lemon juice); 1 tbsp Milk (any variety)

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As the scent of oranges dances through my kitchen, I’m reminded of the joy that comes from baking during the holiday season. This Moist Cranberry Orange Pound Cake is not just a recipe; it’s a slice of comfort that brings back memories of festive gatherings and cozy brunches. With its tart cranberries paired perfectly with bright orange zest, this cake strikes a delightful balance between sweetness and a tangy twist. The best part? It’s incredibly easy to whip up and makes for a fabulous make-ahead treat that can be shared at gatherings or gifted to loved ones. Ready to impress your friends and family with a holiday classic that’s sure to melt hearts? Let’s dive into creating this festive delight together!

Why Is This Pound Cake a Must-Bake?

Moisture, Each slice of this Cranberry Orange Pound Cake boasts a wonderfully moist texture that is impossible to resist. Flavorful bursts of tart cranberries paired with zesty orange elevate your holiday dessert table. Easy preparation means you don’t need to be a culinary expert—anyone can impress with this treat. Make-ahead quality allows for stress-free entertaining; simply bake in advance. Plus, it’s a perfect gift option during the holiday season, sure to delight friends and family. Whether enjoyed solo or with a scoop of vanilla ice cream, this cake promises to become a festive favorite!

Cranberry Orange Pound Cake Ingredients

For the Cake
• Butter – Provides richness and moisture; can be substituted with margarine or non-dairy butter.
• Sugar – Sweetens the cake and contributes to its structure; brown sugar can be used for a deeper flavor.
• Orange Zest – Adds fresh citrus flavor and aromatic quality; use lemon zest as an alternative for a different citrus note.
• Eggs – Binds the ingredients together and adds moisture; aquafaba can be used as a vegan alternative.
• Vanilla Extract – Enhances overall flavor; leave out if preferred for a more pronounced citrus taste.
• Buttermilk – Provides tenderness to the cake; mix regular milk with a bit of vinegar for a buttermilk substitute.
• Fresh Cranberries – Offers tartness and texture; frozen cranberries can also be used without adjusting cooking time.
• Flour – Acts as the structure for the cake; all-purpose flour is preferred, or a 1:1 gluten-free blend can be used.
• Baking Powder – Leavens the cake, making it rise; ensure it’s fresh for best results.
• Salt – Balances sweetness and enhances flavor; a small pinch is usually sufficient.

For the Glaze
• Powdered Sugar – For making the glaze; can be replaced with a sugar alternative for a low-calorie version.
• Orange Juice – Used in the glaze for flavor and consistency; substitute with lemon juice for a different taste.
• Milk – Adds moisture to the glaze; use any milk variety, including plant-based, depending on preference.

This Cranberry Orange Pound Cake is a treat that’s sure to brighten any holiday gathering!

Step‑by‑Step Instructions for Cranberry Orange Pound Cake

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This is a crucial first step for ensuring that your Cranberry Orange Pound Cake bakes evenly, creating that delightful rise you’re looking for. While the oven warms up, gather all your ingredients and equipment, including mixing bowls, a whisk, and loaf pans.

Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened butter, sugar, and orange zest. Using a hand or stand mixer set on medium speed, beat the mixture for 3-5 minutes until it transforms into a light and fluffy consistency. This process incorporates air, which makes your cake tender and moist. You’ll notice the color lightening up as you mix.

Step 3: Add Eggs
Once your butter and sugar mixture is ready, crack in the eggs one at a time. After adding each egg, continue to mix for about a minute until fully combined. This step is essential for binding the ingredients together, ensuring a lovely texture in your Cranberry Orange Pound Cake. The mixture should look smooth and creamy.

Step 4: Incorporate Vanilla
Next, stir in the vanilla extract, blending it into the batter until just combined. This addition enhances the overall flavor profile of the cake. The aroma of the vanilla will complement the fresh orange zest, creating a warm and inviting scent in your kitchen.

Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This combination of dry ingredients is crucial for the structure of your cake. By ensuring they are mixed beforehand, you’ll avoid lumps and create a better rise when you mix them with the wet ingredients.

Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Start with the dry ingredients, mix just until combined, and then add some buttermilk. Repeat this process until everything is incorporated. Be careful not to over-mix; you want your Cranberry Orange Pound Cake to remain light and airy.

Step 7: Fold in Cranberries
Gently fold in the fresh cranberries until they are evenly distributed throughout the batter. This step adds lovely bursts of tartness in every bite of your cake, enhancing the flavor and texture. Use a spatula to mix softly to maintain the airy quality of the batter.

Step 8: Prepare the Pans
Grease and flour two 9×5 or three 8×4 loaf pans. This ensures easy removal of the cakes after baking and prevents sticking. Once greased, fill each pan about 2/3 full with the batter. You’ll want to leave space for the cakes to rise beautifully in the oven.

Step 9: Bake the Cakes
Place your filled pans in the preheated oven and bake for 55-60 minutes. Keep an eye on them, and as the time approaches, check for doneness by inserting a toothpick into the center. If it comes out clean, your Cranberry Orange Pound Cake is ready; if not, give it a few more minutes.

Step 10: Cool and Glaze
After baking, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely. While they cool, whisk together the glaze ingredients: powdered sugar, orange juice, and milk until smooth. Once the cakes are cooled, pour the glaze over them, allowing it to soak into the warm cake for extra moistness.

Expert Tips for Cranberry Orange Pound Cake

Butter Temperature: Ensure the butter is softened, not melted. This helps achieve a light, airy texture during creaming.
Mixing Technique: Be careful not to over-mix the batter. Overworking it can lead to a dense cake, while gentle folding creates a delightful, moist Cranberry Orange Pound Cake.
Toothpick Test: To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, your cake is perfectly baked; if not, give it a few more minutes.
Cranberry Preparation: If using frozen cranberries, add them directly from the freezer. Thawing them can make the batter too watery, affecting your cake’s final texture.
Cooling Time: Allow the cakes to cool adequately before glazing. This prevents the glaze from melting away and helps it adhere beautifully to each loaf.

Cranberry Orange Pound Cake Variations

Feel free to get creative with this scrumptious recipe; it’s all about making it your own!

Dried Fruit: Incorporate dried cranberries or other berries like blueberries for a chewy texture that adds a delightful contrast.
Nuts: Add walnuts or pecans to the batter for a satisfying crunch that complements the moist cake. Just be sure to chop them roughly, so they blend well!
Citrus Swap: Substitute the orange zest and juice with lemons for a zesty twist that brightens your cake. The refreshing lemon flavor can take your dessert to new, uplifting heights.
Spiced Up: Add cinnamon or nutmeg to the dry ingredients for warm, spicy notes that blend beautifully with the seasonal flavors of cranberries and oranges.
Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour to cater to those with dietary restrictions. This allows everyone to enjoy your lovely creation!
Low-Calorie Glaze: Replace powdered sugar in the glaze with a sugar alternative. This keeps the sweetness while cutting back on calories, making it guilt-free indulgence.
Flavored Extracts: Experiment with orange extract or almond extract in addition to vanilla for a layered aroma that speaks of cozy embraces and festive gatherings.
Boozy Addition: For the adults, try adding a splash of orange liqueur or a hint of bourbon to the glaze for a sophisticated touch that elevates the natural flavors.

Remember, these variations can turn your Cranberry Orange Pound Cake into a sensational centerpiece at any gathering! And speaking of gatherings, don’t forget to check out Apple Cranberry Coleslaw as a refreshing side dish or whip up an easy no-bake cheesecake to complete your festive feast!

What to Serve with Cranberry Orange Pound Cake

Nothing completes a festive meal like the perfect accompaniments that elevate each delightful bite of this moist cake.

Whipped Cream: A dollop of freshly whipped cream adds a lovely lightness and enhances the flavors of the pound cake. It’s a classic pairing that brings a cozy touch to your dessert table.
Vanilla Ice Cream: Creamy vanilla ice cream melts beautifully when added to a warm slice, creating a delightful contrast of textures. It perfectly balances the cake’s sweetness with its chilly creaminess.
Tea or Coffee: A warm cup of spiced chai or rich coffee pairs wonderfully, complementing the tart cranberries and bright orange. The aromatic qualities of these drinks will make every bite feel like a comforting embrace.
Herbal Tea: Light herbal teas like chamomile or peppermint offer a soothing contrast, enhancing the refreshing citrus notes of the cake. Enjoy it for a quiet afternoon treat or after-dinner refresher.
Fruit Salad: A refreshing fruit salad with seasonal fruits can brighten the plate. The fresh elements will enhance the natural sweetness and tartness, creating a balanced dessert experience.
Cheese Board: A selection of mild cheese, like brie or goat cheese, can add a gourmet touch. The creaminess of the cheese cuts through the sweetness, making for an intriguing flavor combination.
Chocolate Drizzle: Drizzling melted dark chocolate over the cooled cake adds an indulgent, rich dimension. This pairing surprises with a twist of flavor that will leave guests coming back for more.
Cranberry Orange Compote: A chunky compote made with leftover cranberries and orange zest is a lovely way to highlight the cake’s flavors. Serve it warm for an added touch of homemade charm.
Sparkling Cider: For a festive drink that feels special, offer a glass of sparkling apple cider. Its effervescence lightens the palate and brings a holiday cheer to your gathering.

How to Store and Freeze Cranberry Orange Pound Cake

Room Temperature: Store the cake in an airtight container for up to 3 days to maintain its moist texture. Avoid exposure to direct sunlight or heat.

Fridge: If you want to extend freshness, refrigerate the cake, wrapped tightly, for up to one week. Bring it to room temperature before serving for the best taste.

Freezer: To freeze, wrap the cooled cake securely in plastic wrap, then aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight when ready to enjoy.

Reheating: For a warm slice, gently microwave individual pieces for about 10-15 seconds or warm in the oven at 300°F (150°C) for 10 minutes. Enjoy the delightful flavors of your Cranberry Orange Pound Cake!

Make Ahead Options

These Cranberry Orange Pound Cakes are perfect for busy home cooks looking to save time! You can prepare the batter and refrigerate it for up to 24 hours before baking. Simply follow the first eight steps of the recipe, then cover the bowl tightly and store it in the fridge; this will keep the ingredients fresh and maintain the cake’s wonderful texture. If you prefer, the baked pound cakes can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week. When ready to serve, just drizzle the freshly made glaze over the cooled loaf, and you’ll have a delightful Cranberry Orange Pound Cake that still tastes just as delicious as when it was first made!

Cranberry Orange Pound Cake Recipe FAQs

What type of cranberries should I use for the cake?
I recommend using fresh cranberries for the best flavor and texture. Look for bright, firm berries without any dark spots. However, if you can’t find fresh ones, frozen cranberries work perfectly too—just add them straight from the freezer without thawing.

How should I store my Cranberry Orange Pound Cake?
To keep your cake delightful, store it in an airtight container at room temperature for up to 3 days. If you want to extend its life, refrigerate it, wrapped tightly, for up to one week. Just remember to bring it back to room temperature before serving for the best flavor!

Can I freeze the Cranberry Orange Pound Cake?
Absolutely! To freeze, first let the cake cool completely. Then, wrap it securely in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator.

Why is my cake dense instead of moist?
The key to a light and fluffy cake is not over-mixing the batter once the dry ingredients are added. Mix just until combined. Additionally, ensure your butter is softened properly—not melted—as this affects the texture during creaming.

Is this recipe suitable for those with dietary restrictions?
Yes! You can adapt this Cranberry Orange Pound Cake easily for various dietary needs. Use non-dairy butter or margarine for a dairy-free option, and replace eggs with aquafaba for a vegan version. For gluten-free eaters, a 1:1 gluten-free flour blend works wonderfully.

What should I pair with the Cranberry Orange Pound Cake?
For a delicious serving suggestion, top your slice with a dollop of whipped cream or a scoop of vanilla ice cream. Alternatively, it’s delightful simply as it is, with a warm cup of tea or coffee, making for the perfect comforting treat any time of day.