Cranberry Orange Pound Cake

There’s something undeniably magical about the combination of tart cranberries and bright, zesty orange. This Cranberry Orange Pound Cake brings those flavors together in a moist, dense, and utterly delicious way that will quickly become a favorite in your baking repertoire. Whether you’re serving it for a cozy tea time, a festive brunch, or a special dessert, this cake hits all the right notes with its tender crumb and bursts of fresh fruit. Plus, it’s enhanced with just a hint of almond extract, adding a subtle warmth that perfectly complements the citrus and berries. Ready to bake a show-stopping treat? Let’s dive into why this Cranberry Orange Pound Cake stands out and how you can make it your own.

Why This Cranberry Orange Pound Cake Stands Out

This Cranberry Orange Pound Cake is more than just a cake—it’s a celebration of seasonal flavors wrapped in a moist, buttery texture. Here’s what makes it stand apart:

• Perfect balance of tart and sweet: Fresh cranberries provide a tangy pop that contrasts beautifully with the sweet orange zest and juice.
• Moist and tender crumb: Thanks to the combination of butter, eggs, and orange juice, every slice melts in your mouth.
• Simple yet elegant: With just a handful of ingredients, this pound cake delivers a stunning flavor profile without fuss.
• Versatile serving options: Enjoy it plain, dusted with powdered sugar, or pair it with whipped cream or a drizzle of glaze for extra indulgence.
• Subtle almond essence: The almond extract adds a unique depth that elevates the overall flavor without overpowering the orange and cranberry.

If you love the idea of bright, fruity desserts, you might also enjoy baking Chocolate Covered Cranberry Oat Bars for a chewy, tangy treat.

Gather These Ingredients

Before you start baking your Cranberry Orange Pound Cake, make sure you have everything on hand:

• 2 cups all-purpose flour – the base for a tender crumb
• 1 1/2 teaspoons baking powder – for lift and lightness
• 1/2 teaspoon baking soda – helps with rise and texture
• 1/2 teaspoon salt – enhances all the flavors
• 1/2 cup unsalted butter, softened – adds richness and moisture
• 1 cup granulated sugar – for sweetness and structure
• 3 large eggs – bind the cake and add moisture
• 1 teaspoon vanilla extract – classic flavor enhancer
• 1 tablespoon orange zest – bright citrus aroma and flavor
• 1/2 cup fresh cranberries, chopped – fresh, tart bursts in every bite
• 1/2 cup orange juice – adds moisture and citrus punch
• 1/4 teaspoon almond extract – subtle, nutty undertone

Tools of the Trade

Having the right tools on hand makes baking this Cranberry Orange Pound Cake a breeze:

• 9×5-inch loaf pan: Perfect for shaping the classic pound cake silhouette.
• Electric mixer or stand mixer: Makes creaming butter and sugar easy and efficient.
• Measuring cups and spoons: For precise ingredient amounts.
• Mixing bowls: At least two; one for dry ingredients and one for wet.
• Rubber spatula: Ideal for folding in cranberries and scraping the bowl.
• Whisk: For combining dry ingredients evenly.
• Zester or fine grater: To get that fresh orange zest just right.
• Cooling rack: To cool your cake evenly after baking.

Make Cranberry Orange Pound Cake: A Simple Method

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan with butter or non-stick spray, then lightly dust it with flour to ensure your pound cake releases easily after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside for later.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter with the granulated sugar until the mixture is light, fluffy, and pale in color. This usually takes about 3-4 minutes at medium speed.

Step 4: Add Eggs and Extracts

One at a time, add the eggs to the butter-sugar mixture, beating well after each addition. Then, mix in the vanilla extract, almond extract, and orange zest, blending until everything is fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredient mixture and the orange juice to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition. Avoid overmixing to keep the cake tender.

Step 6: Fold in Cranberries

Gently fold in the chopped fresh cranberries using a rubber spatula. This prevents the berries from breaking up too much and keeps their bursts of tartness intact.

Step 7: Bake

Pour the batter into your prepared loaf pan, smoothing the top with the spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 8: Cool and Serve

Allow the pound cake to cool in the pan for about 15 minutes, then transfer it to a cooling rack to cool completely. Serve slices plain, or for a special touch, pair with whipped cream, or drizzle with an orange glaze.

For a savory complement to your dessert, consider trying the flavor-packed Cranberry Orange Glazed Chicken as a dinner option.

Seasonal Adaptations

• Winter: Swap fresh cranberries for dried cranberries soaked in orange juice for a chewier texture.
• Fall: Add 1/2 teaspoon cinnamon or nutmeg to the dry ingredients for a warm spice note.
• Spring: Incorporate chopped pistachios or toasted almonds for a fresh, nutty crunch.
• Summer: Use fresh blueberries or raspberries instead of cranberries for a different fruity burst.

Behind the Recipe

This Cranberry Orange Pound Cake recipe is inspired by classic pound cake traditions but with a refreshing twist from the bright citrus and tangy berries. The almond extract is a nod to old-fashioned baking, adding a subtle complexity that makes this cake stand out from the usual citrus or berry cakes.

• Texture: The balance of baking powder and baking soda ensures a tender yet structured crumb.
• Flavor layering: Orange zest and juice provide a fresh citrus backbone, while cranberries add bursts of tartness.
• Subtle complexity: Almond extract rounds out the flavor profile without overwhelming the main ingredients.

Storing, Freezing & Reheating

To keep your Cranberry Orange Pound Cake fresh and delicious:

• Storing: Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
• Refrigerating: For longer freshness, refrigerate wrapped for up to 1 week. Bring to room temperature before serving for best texture.
• Freezing: Wrap the cake in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
• Reheating: Warm slices briefly in the microwave (10-15 seconds) or in a low oven (300°F/150°C) for about 10 minutes to refresh the crumb.

Quick Q&A

Can I use frozen cranberries instead of fresh?

Yes, you can! Just be sure to chop them and pat dry before folding into the batter to avoid excess moisture, which can affect the cake’s texture.

What’s the best way to zest an orange?

Use a microplane or fine grater to zest only the orange part of the peel, avoiding the bitter white pith underneath. This adds the most vibrant citrus flavor.

Can I substitute the almond extract?

If you prefer not to use almond extract, you can omit it or replace it with an equal amount of additional vanilla extract for a milder flavor.

How do I prevent the cranberries from sinking?

Toss the chopped cranberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Next Up in Your Queue

• Chocolate Ganache Pear Upside Down Cake – a rich and elegant fall dessert with a luscious chocolate topping.
• Chocolate Covered Cranberry Oat Bars – chewy, fruity bars perfect for snacking or gifting.
• Cranberry Orange Glazed Chicken – a savory, tangy main dish that pairs beautifully with your favorite sides.

That’s a Wrap

Your Cranberry Orange Pound Cake is ready to be enjoyed. This cake combines simple ingredients into a flavorful, moist treat that’s perfect for any occasion. The burst of fresh cranberries and sunny orange zest, along with a hint of almond, make it uniquely delightful. Whether you’re baking it for a holiday gathering or just a cozy afternoon at home, this recipe promises a slice of happiness with every bite.

Bring out your loaf pan and give this recipe a try—you’ll soon see why this cake deserves a spot in your baking favorites!

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