Cranberry And Orange Pound Cake Recipe

Name: Cranberry And Orange Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE; 1 1/2 cups unsalted butter, softened; 2 3/4 cups granulated sugar; 6 eggs; 1 teaspoon vanilla extract; 2 1/2 teaspoons orange zest, minced; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sour cream; 1 1/2 cups cranberries, chopped (fresh or frozen); FOR THE VANILLA BUTTER SAUCE; 2 cups granulated sugar; 2 tablespoons all-purpose flour; 1 cup half-and-half cream; 1 cup unsalted butter, softened; 1 teaspoon vanilla extract

Servings: persons

FOR THE CAKE
1 1/2 cups unsalted butter, softened
2 3/4 cups granulated sugar
6 eggs
1 teaspoon vanilla extract
2 1/2 teaspoons orange zest, minced
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups cranberries, chopped (fresh or frozen)
FOR THE VANILLA BUTTER SAUCE
2 cups granulated sugar
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup unsalted butter, softened
1 teaspoon vanilla extract

1
FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
2
In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
3
Stir in the vanilla & orange zest.
4
In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
5
Fold in the cranberries, then pour the batter into the prepared pan & bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
6
Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
7
FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
8
Add the butter, then bring to a boil over medium heat, stirring constantly.
9
Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
10
Serve warm over the cake.

2837

kcal

Calories

164

Fat

321

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE, 1 1/2 cups unsalted butter, softened, 2 3/4 cups granulated sugar, 6 eggs, and more.

Yes, Cranberry And Orange Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry And Orange Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions