Orange Cranberry Pound Cake

This orange cranberry pound cake is moist, flavorful and easy to make. It’s flavored with fresh orange zest and filled with cranberry sauce! This cake is perfect for Christmas breakfast or dessert.

This cranberry orange pound cake is so fresh tasting and delicious. The addition of cranberry sauce swirled inside makes it even better! This recipe is simple to make and perfect for the holidays.

This is a great cake to make if you have leftover cranberry sauce. The recipe also includes a simple cranberry sauce. You can even make this cranberry pound cake using store bought cranberry sauce.

For more cranberry recipes, try my Cranberry Almond Ricotta Cake, cranberry curd tart, and my cranberry white chocolate scones.

Jump to:

• WHY YOU WILL LOVE THIS RECIPE
• INGREDIENTS
• SUBSTITUTIONS & VARIATIONS
• STEP BY STEP INSTRUCTIONS
• EXPERT TIPS
• STORING AND FREEZING
• MORE LOAF CAKE RECIPES TO TRY:
• Orange Cranberry Pound Cake

WHY YOU WILL LOVE THIS RECIPE

• It looks fancy, but it is simple to make. The batter and icing are made with pantry friendly ingredients.
• This cranberry orange cream cheese pound cake is full of flavor!
• You will love the taste of the homemade cranberry sauce swirled throughout.
• The three ingredient icing is simple and delicious.

INGREDIENTS

Below are useful notes about some of the ingredients for this cranberry orange cream cheese pound cake.

• Cranberries: Cranberries are a small, tart fruit. I love the tart, sweet, fresh flavor they add to desserts! Use fresh or frozen cranberries to make the sauce.
• Butter: Use unsalted, room temperature butter.
• Cream cheese: Use full fat, room temperature cream cheese. Use the type of cream cheese that comes in a brick, not in a tub.
• Sugar: Use granulated sugar.
• Orange zest and orange juice: Cranberries and orange are such a good combination. There is orange in the cranberry sauce, cake and icing!
• Cornstarch: For thickening the sauce.
• Cinnamon: It adds a nice depth of flavor to the cranberry sauce.

SUBSTITUTIONS & VARIATIONS

• Homemade cranberry sauce: You’ll need about 3/4 cup of cranberry sauce to make this cake. I’ve included an easy cranberry sauce recipe if you don’t happen to have leftover cranberry sauce. You can also use store bought cranberry sauce.
• Orange: Instead of orange zest and orange juice, use lemon zest and lemon juice.

STEP BY STEP INSTRUCTIONS

Below are directions for making this cranberry orange pound cake recipe. See recipe card below for full ingredient list and instructions.

Step One: Make the cranberry sauce. Bring the water, orange juice, cinnamon stick and sugar to a boil in a saucepan. Reduce to a simmer. Stir until the sugar has dissolved. Add the cranberries and cornstarch and simmer for 6-8 minutes. Stir constantly until thickened. Allow to cool.

Step Two: Combine the dry ingredients. Whisk together the dry ingredients.

Step Three: Cream the butter and cream cheese. With a handheld or stand mixer, beat the butter and cream cheese til pale in color. Mix in the sugar.

Step Four: Add the eggs. Add the eggs one at a time. Next, mix in the vanilla and orange zest.

Step Five: Add the dry ingredients.

Step Six: Layer the batter and sauce in the pan. Spoon 1/3 batter into a loaf pan. Spread 1/2 of the cranberry sauce evenly over top of the batter. Spread another 1/3 of the batter on top. Spread the remaining cranberry sauce over the batter. Top with the remaining 1/3 of the batter. 

Step Seven: Swirl the batter. Run a knife or skewer through the batter in a swirling motion. Drag the knife side to side from the top to the bottom of the pan.

Step Eight: Bake. Bake 50-60 minutes until the cake is a toothpick comes out mostly clean inserted in the center of the cake. Cool completely before icing.

Step Nine: Make the icing. Add the powdered sugar to a medium sized bowl. Whisk in the orange juice until desired consistency is achieved. Add the orange zest and whisk til combined.

Step Ten: Ice the cake. Drizzle the icing over the cooled cake. Slice and enjoy!

Hint: Use an offset spatula to spread the layers of cranberry sauce and cake batter.

EXPERT TIPS

• Tip #1:Use room temperature ingredients. Make sure your cream cheese and butter are softened to room temperature before using.
• Tip #2: Use an offset spatula: An offset spatula works best for spreading the layers of cranberry sauce and cake batter. Alternatively, you can use a regular or mini spatula or the back of a spoon.
• Tip # 3: Make sure cranberry sauce is spreadable. If you are using store bought cranberry sauce, stir it in a bowl to make it spreadable. If needed, you can pop it in the microwave for ten seconds at a time just until it’s spreadable.
• Tip #4: The icing is optional but recommended. The orange icing is optional, but it brings out the orange flavor of the cake. It also adds the perfect extra touch of sweetness.
• Tip #5: Add juice a little at a time. Start by adding 1 tablespoon of juice to the powdered sugar. Next, add a half a tablespoon more. If you want to thin it out more, add another 1/2 tablespoon.

STORING AND FREEZING

Store this cranberry pound cake with orange glaze in an airtight container or cover with aluminum foil. Store at room temperature for up to 5 days.

FREEZING

The fresh cranberry pound cake can be frozen. Wrap in plastic wrap and place in a freezer bag. Store for up to 30 days.

Let thaw at room temperature for 1-2 hours.

MORE LOAF CAKE RECIPES TO TRY:

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