Cranberry Orange Pound Cake with White Chocolate and an Orange Glaze
Orange and cranberry are the perfect pairing in this delicious pound cake. Nothing says the holidays like cranberries and citrus. Put them in a dessert and it's sure to be a hit. Follow the directions in this simple, straightforward recipe and bring it to your next gathering to enjoy with family and friends.
Servings: 12 slices, 1 slice per serving
Calories: 400kcal
Cost: $5
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
Serving: 1g | Calories: 400kcal | Carbohydrates: 49g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 97mg | Sodium: 207mg | Potassium: 129mg | Fiber: 1g | Sugar: 36g | Vitamin A: 722IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 1mg
