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Orange Cranberry Pound Cake

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This easy orange cranberry pound cake is rich, buttery, subtly flavored with orange and loaded with dried cranberries.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Quick bread
  • Cuisine: American

This easy orange cranberry pound cake is rich, buttery, subtly flavored with orange and loaded with dried cranberries. It makes a perfect Christmas breakfast and a coffee cake you can enjoy year round. A classic recipe you need to add in your repertoire.

Ingredients

Scale

For the cranberry pound cake:

  • 1 ⅔ cups (200g) all-purpose flour
  • A pinch of salt
  • 1 ½ teaspoons baking powder
  • 1 cup (200g) sugar
  • Zest of 1 orange
  • ¾ cup + 1 Tablespoon (200g) unsalted butter, melted
  • 4 large eggs
  • ¼ cup (60 ml) orange juice, freshly squeezed
  • ½ cup (125g) dried cranberries, finely chopped*

For the glaze:

  • 1 cup (120g) confectioners’ sugar
  • 1 Tablespoon orange juice, freshly squeezed
  • 2 Tablespoons milk, plus more as needed
  • 1 Tablespoon orange zest, optional

Instructions

  1. Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan. Set aside.
  2. Sift flour into a bowl and stir in the salt and baking powder.
  3. In a separate bowl, rub the sugar with the orange zest until fragrant. Whisk in the melted butter, then add the eggs, one at a time, whisking after each addition. Pour the freshly squeezed orange juice and mix until smooth and combined (do not overmix).
  4. Fold in the dry ingredients to the wet ingredients in two batches, stirring thoroughly after each addition.
  5. Stir in the cranberries (finely chopped*), making sure they are spread all over the batter.
  6. Pour the batter into the prepared loaf pan and bake for approx. 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack and allow to cool completely.
  7. Prepare the glaze by whisking all the ingredients together (minus the orange zest), adjusting the milk quantity to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and drizzle glaze slowly over top of loaf, allowing it to drip down the sides a bit. Sprinkle with orange zest all over the glaze. Cool completely, then slice and enjoy.

Notes

* It’s important to chop the dried cranberries finely before using, or they will sink to the bottom of the pound cake while baking.

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