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Orange Cranberry Pound Cake

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf 1x
  • Category: Cakes and Cupcakes, Breakfast
  • Method: Baking
  • Cuisine: American

Description

To celebrate the holidays….Orange Cranberry Pound Cake…it’s pretty, rich, moist, and easier than you’d expect! 


Ingredients

Scale

FOR THE CRANBERRY SAUCE

  • 2 cups cranberries, fresh or frozen
  • 1/4 cup plus 3 tablespoons granulated sugar (or more, to taste)
  • 1/4 cup plus 2 tablespoons water
  • 1 cinnamon stick
  • 2 tablespoons orange juice
  • 2 tablespoons cornstarch
  • 2 teaspoons orange zest

FOR THE POUND CAKE

  • 1 3/4 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 1/4 cups sugar
  • 4 large eggs
  • 1 tablespoon orange zest
  • 1 3/4 teaspoons vanilla

FOR THE ORANGE ICING

  • 1 cup powdered sugar
  • 12 tablespoons orange juice, add 1 tablespoon at a time until desired consistency is reached
  • 1 teaspoon orange zest 

Instructions

FOR THE CRANBERRY SAUCE

  1. Place the water, orange juice, cinnamon stick and sugar in a medium saucepan over medium heat. Bring to a boil and reduce to a simmer. Stir until the sugar has dissolved. Add the cranberries and cornstarch and simmer for 5-7 minutes. Stir constantly until thickened. Stir in the orange zest. Remove the cinnamon stick. Set aside to cool slightly while you prepare the cake batter. 

FOR THE CAKE

  1. Preheat the oven to 325 F. Grease a 9×5 inch loaf pan and line it with parchment paper. 
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. With a handheld or stand mixer with a paddle attachment, beat the butter and cream cheese together on medium-high speed for 1-2 minutes until creamy and light. Add the sugar and beat an additional minute until slightly fluffy, 2-3 minutes.
  4. Turn the mixer down to low speed, add the eggs one at a time followed by the orange zest and vanilla extract. Scrape down the sides and the bottom of the bowl. With the mixer running on low speed, slowly add the dry ingredients. Beat until dry ingredients are just incorporated, being careful not to overmix.
  5. Spoon 1/3 batter into the prepared loaf pan. Spoon and then spread 1/2 of the cranberry sauce evenly over top of the batter. Spoon and evenly spread another 1/3 of the batter on top. Spread the remaining cranberry sauce over the batter and cover that layer with the remaining 1/3 of the batter. 
  6. Stick a knife or skewer in the batter almost to the bottom of the pan. Run the knife or skewer through the batter in a swirling motion going from side to side from the top to the bottom of the pan. Rotate the pan 45 degrees and run the knife through the batter side to side from top to bottom one more time. Be careful not to overswirl.
  7. Bake 50-60 minutes until the cake is a toothpick comes out mostly clean inserted in the center of the cake. Remove the cake from the oven and set on a cooling rack to cool in the pan for 10 minutes. Turn the cake out and allow it to cool completely on the rack. 

FOR THE ORANGE ICING

  1. 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. Pour or spread the icing over the cake. Enjoy! 

Keywords: pound cake, cream cheese, cake, quick bread, cranberry sauce, cranberries, cranberry, thanksgiving