Cranberry Orange Pound Cake
This cranberry orange pound cake is rich and buttery, with a layer of cranberry sauce inside, and a bright orange glaze. Perfect flavor combination and festive for the holidays!
Servings: 12
Ingredients
For the Cake
- 1 cup unsalted butter , softened to room temperature
- 8 ounce package cream cheese , softened to room temperature
- 2 cups granulated sugar
- 6 large eggs , room temperature
- 1 teaspoon vanilla
- 2 tablespoons orange juice
- zest from one small orange
- 3 cups all-purpose flour , spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 14 ounce cranberry sauce (homemade or 1 can whole-berry, loosened)
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/4 teaspoon orange zest
Instructions
- Preheat oven to 350 degrees F. Generously butter and flour a 10-inch bundt pan (making sure to get butter in all the corner grooves and discard any excess flour.)
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs in, one at a time, beating well each time. Beat in the vanilla, orange juice, and most of the zest (reserving a 1/4 teaspoon for the glaze.)
- In another bowl, whisk together the flour, baking powder, baking soda, and salt; gradually add to the creamed mixture, beating until just combined. Don't over-mix.
- Spoon half of the batter into the prepared pan, smoothing out the top with a spatula. Dollop the cranberry mixture on top and spread evenly, keeping it away from the edges (this will help prevent the cake from sticking to the pan after baking.) Top with the remaining batter and smooth it out.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Loosen the sides from the pan with a soft knife. Cool in pan for 20 minutes and then carefully invert onto a serving plate. Let cool completely.
- To make the glaze: whisk together the powdered sugar, orange juice, and zest in a small bowl until smooth, adding more sugar or juice to achieve the desired consistency. Drizzle over the top of the cake, allowing some to flow over the sides.
- Slice and enjoy!
Nutrition
Calories: 575kcal · Carbohydrates: 82g · Protein: 8g · Fat: 25g · Saturated Fat: 14g · Cholesterol: 167mg · Sodium: 257mg · Potassium: 157mg · Fiber: 1g · Sugar: 57g · Vitamin A: 905IU · Vitamin C: 3mg · Calcium: 59mg · Iron: 2mg