Cranberry-Orange Pound Cake Recipe

Name: Cranberry-Orange Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups butter, softened; 2-3/4 cups sugar; 6 large eggs, room temperature; 1 teaspoon vanilla extract; 2-1/2 teaspoons grated orange zest; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sour cream; 1-1/2 cups chopped fresh or frozen cranberries; 1 cup sugar; 1 tablespoon all-purpose flour; 1/2 cup half-and-half cream; 1/2 cup butter, softened; 1/2 teaspoon vanilla extract

Servings: persons

1-1/2 cups butter, softened
2-3/4 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 teaspoons grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped fresh or frozen cranberries
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
1/2 cup butter, softened
1/2 teaspoon vanilla extract

1
In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries.
2
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u00b0 for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3
In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.

1574

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1-1/2 cups butter, softened, 2-3/4 cups sugar, 6 large eggs, room temperature, 1 teaspoon vanilla extract, and more.

Yes, Cranberry-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.

Cranberry-Orange Pound Cake

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