How to Make This Delicious Orange Cranberry Pound Cake
Citrus is such a fun addition to the holiday season. We're truly so lucky and blessed to be able to enjoy these fresh, vitamin C-filled gems all winter long. And cranberries? Don't get me started. My goal in life is to visit a cranberry field one day. I'd swoon over those floating rubies. What better way to honor these amazing fruits this holiday season than with this cranberry orange pound cake recipe?
Whenever I think of citrus in winter, it's always in the movie Little Women. And to be clear, it's from the real version of Little Women-the only one I'll watch-with Winona Ryder, Christian Bale, and Susan Sarandon. Any other attempt at the book just doesn't compare.
"Why, you see, the girls are always buying them, and unless you want to be thought mean, you must do it, too. It's nothing but limes now, for everyone is sucking them in their desks in schooltime, and trading them off for pencils, bead rings, paper dolls, or something else….If one girl likes another, she gives her a lime; if she's mad with her, she eats one before her face, and doesn't offer even a suck. They treat by turns, and I've had ever so many but haven't returned them, and I ought, for they are debts of honor, you know." - Amy March, Little Women
I don't have a reference to cranberries in the movies-they're just delicious. Growing up, we only had cranberries on Thanksgiving and Christmas, and they were always from the can. Five minutes before serving, my mom or grandma would whip out the can opener, spin off the lid on a can of jellied cranberries, and it would make that sucking sound as they plopped it onto a crystal dish. And that was cranberries for us growing up. It was also one of my favorite things to eat at those holiday dinners!
Flash forward many years, and I found out you could make cranberry sauce from fresh cranberries, which completely changed my life. I soon realized they were amazing in so many other dishes, like my Starbucks copycat Cranberry Bliss Bars. And today, I'm thrilled to share my latest recipe with you: cranberry orange pound cake.
Don't Skip the Simple Glaze!
Make it just as the recipe lays it out and enjoy the melody of flavors in your mouth. They are the perfect sweet and fruity combo.
For Best Results, this orange cranberry pound cake is best served cool. This allows the flavors to pop. And don't forget the glaze-it adds that final touch of citrusy flavor and sweetness that makes this cake unforgettable.
If you're not following along on Instagram yet, make sure to do so for all my recipes and creations in real time, as well as my movie musings. ?
If you're not yet, make sure to follow along on Instagram for all my recipes and creations in real-time, as well as my movie musings. 😉
Enough of all that now, let's get to the recipe!
Cranberry Orange Pound Cake with White Chocolate and an Orange Glaze
Ingredients
- 1 ½ cups all-purpose flour cake flour can also be used for a denser texture
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup fresh or dried cranberries
- 3 tablespoon orange zest lemon zest can be used for variation
- ¼ cup fresh squeezed orange juice or bottled orange juice if that's what you have
- ½ cup white chocolate chunks
- ½ cup butter at room temperature
- 1 ½ cup sugar
- ½ cup heavy cream
- 4 oz cream cheese
- 3 large eggs
- 1 teaspoon vanilla extract
Glaze
- 3 tablespoon melted butter
- ⅓ cup powdered sugar
- 1 large Fresh squeezed orange or orange juice to glaze consistency
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F. Line a loaf or bundt pan with parchment paper, allowing a slight overhang for easy removal.
- Mix the Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt. Sifting helps create a lighter, more even crumb, so don't skip this step.
- Combine the Wet Ingredients: In a separate bowl, whisk together the eggs, vanilla extract, orange zest, and orange juice. Set aside.
- Cream the Butter Mixture: Using a stand mixer or electric mixer on medium speed, beat the butter until smooth and creamy. Add the sugar, heavy cream, and cream cheese. Continue mixing until fully incorporated and fluffy.
- Add the Eggs: Reduce the mixer speed to low and slowly pour in the egg mixture. Mix just until combined.
- Incorporate the Flour and Mix-Ins: Gradually add half of the sifted flour mixture to the batter.
- Toss the remaining flour with the cranberries and white chocolate to coat them-this helps prevent sinking. Fold the flour-coated cranberries and chocolate into the batter until just combined. Avoid overmixing.
- Bake: Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles.
- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean and the cake is set with no jiggle in the middle.
- Cool: Allow the cake to cool completely on a wire rack before glazing.
- Make the Glaze: Just before serving, whisk together the melted butter, powdered sugar, and enough orange juice to reach a smooth, drizzleable consistency. Spoon or drizzle over the cooled cake and finish with a sprinkle of fresh orange zest.
Nutrition
Want more Christmas goodies?
You need to try these thumbprint cookies. They're a bit different than others out there and are filled with a thick, raspberry preserve. Fruit and dessert just go together!
Want more cranberry orange goodness? These Icebox cookies are for you!
This cranberry orange pound cake is such a beautiful balance of bright citrus and tart cranberries. The fresh orange zest really shines, and the white chocolate adds just enough sweetness to round everything out. And that glaze on top? Absolutely worth not skipping. It feels festive, classic, and perfect for the holiday table.
Yum!!! This looks amazing, Eryn! I have got to give this recipe a try! I have a bag of fresh cranberries in my refrigerator right now!