Orange Cranberry Pound Cake Recipe

Name: Orange Cranberry Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups butter, at room temperature; 1 (8 ounce) package cream cheese, room temperature; 2 cups sugar; 6 eggs; 1/2 teaspoon vanilla; 2 oranges, zest of, grated; 4 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon clove; 1/4 teaspoon salt; 2 1/4 cups fresh cranberries, chopped

Servings: persons

1
Preheat oven to 350 degrees.
2
Grease and flour 9 inch bundt pan.
3
In mixing bowl, using mixer on medium speed, cream butter, cream cheese, and sugar until light and fluffy.
4
Reduce speed to low and mix in eggs one at a time.
5
Add vanilla and orange zest, scraping the sides of the bowl after each addition.
6
Stir together dry ingredients (flour, baking powder, cloves, and salt) in a medium bowl, mixing well.
7
Gradually add the dry ingredients to the butter mixture.
8
Beat on low speed until smooth.
9
DO NOT over beat.
10
Fold in cranberries.
11
Pour into the nonstick prepared Bundt cake pan (I do spray mine lightly with PAM to prevent sticking).
12
Bake for 50 to 55 minutes or until knife inserted in the center comes out clean.
13
Cool completely before serving and dust with powdered sugar if desired.

1660

kcal

Calories

Fat

202

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 11 ingredients. The key ingredients include: 1 1/4 cups butter, at room temperature, 1 (8 ounce) package cream cheese, room temperature, 2 cups sugar, 6 eggs, and more.

Yes, 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.

That's it — enjoy your meal!

Orange Cranberry Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions