Cranberry Orange Pound Cake
This Cranberry Orange Pound Cake is a moist, dense delight bursting with tart cranberries and bright orange zest—perfect for any festive occasion!
Servings: 8 servings
Ingredients
- 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
Instructions
Prepare Your Oven and Pan
- Preheat your oven to 350°F (175°C). Grease your 9x5-inch loaf pan with butter or non-stick spray, then lightly dust it with flour to ensure your pound cake releases easily after baking.
Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside for later.
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.
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.
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.
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.
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.
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.
Equipment
- 9x5-inch loaf pan
- Electric mixer or stand mixer
- Measuring cups and spoons
- Mixing bowls
- Rubber spatula
- Whisk
- Zester or fine grater
- Cooling rack
Notes
- To prevent cranberries from sinking, toss them in a tablespoon of flour before folding into the batter.
- You can substitute almond extract with additional vanilla extract if preferred.
- Store the cake wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months.
