Fresh Orange-Cranberry Pound Cake Recipe

Name: Fresh Orange-Cranberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, cut up; 1/4 cup heavy cream; 3 large eggs, at room temperature; 1 1/4 cups granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 1/4 cups all-purpose flour; 2 teaspoons finely grated fresh orange peel; 2 1/2 cups fresh cranberries, coarsely chopped; 1 cup confectioners' sugar; Pinch of salt; 1 tablespoon hot water; 1 tablespoon corn syrup; 1/4 teaspoon vanilla extract

Servings: persons

1 stick unsalted butter, cut up
1/4 cup heavy cream
3 large eggs, at room temperature
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/4 cups all-purpose flour
2 teaspoons finely grated fresh orange peel
2 1/2 cups fresh cranberries, coarsely chopped
1 cup confectioners' sugar
Pinch of salt
1 tablespoon hot water
1 tablespoon corn syrup
1/4 teaspoon vanilla extract

1
Make cake: Preheat oven to 350u00b0F. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.
2
Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.
3
In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add baking powder and salt and mix on low speed until blended. Add half of flour and entire cooled cream mixture; mix on low speed until blended. Add remaining flour and beat on medium speed for 2 minutes; mixture should be thick and gooey. Stir in orange peel and then fold in cranberries. Scrape batter into prepared pan and smooth top.
4
Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes, turn out onto a rack and let cool completely.
5
Make glaze: Combine confectioners' sugar and salt in a medium bowl. Add water, corn syrup and vanilla and stir with a fork until smooth. Drizzle glaze over cake, letting some drip down sides. Let stand for 15 minutes before serving.

1050

kcal

Calories

Fat

168

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 stick unsalted butter, cut up, 1/4 cup heavy cream, 3 large eggs, at room temperature, 1 1/4 cups granulated sugar, and more.

Yes, Fresh Orange-Cranberry 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.

Fresh Orange-Cranberry Pound Cake

How did you like this recipe?

Frequently Asked Questions