I’ll never forget the first time I made this Cranberry Orange Pound Cake—it was a snowy December morning, and I had a bowl of ruby-red cranberries begging to be baked into something special. The moment I zested that first orange, the kitchen filled with this bright, citrusy aroma that just screamed “holidays!” And when those tart cranberries burst against the sweet pound cake batter? Oh my. It was like Christmas in every bite. This cake quickly became our family’s go-to for holiday brunches—it’s stunning on the table (seriously, that jewel-toned cranberry confetti makes it look fancy with zero effort) and the flavor? Pure winter magic. The orange zest gives it this sunny lift that balances the cranberries’ punch perfectly. Trust me, one slice of this beauty, and you’ll be adding it to your holiday baking rotation too.
Why You’ll Love This Cranberry Orange Pound Cake
Oh, where do I even start? This cake is pure holiday magic in every way. First off, that pop of tart cranberries against the sweet orange glaze? Absolute perfection—like winter sunshine on a plate. But let me tell you exactly why this recipe stole my heart (and will probably steal yours too):
- Festive flavors that actually taste like the holidays – The bright orange zest and juicy cranberries give you that “Christmas morning” feeling with every bite
- Moist, buttery crumb that stays perfect for days – Thanks to the sour cream in the batter, this cake stays deliciously tender even after sitting on your counter (if it lasts that long!)
- Easy enough for baking newbies – No fancy techniques here—just good old creaming and mixing. The Bundt pan does all the pretty work for you
- Works for any holiday occasion – Brunch? Dessert? Midnight snack? This beauty fits right in everywhere. I’ve even served it at Thanksgiving and New Year’s parties!
Honestly, the hardest part about this cake is deciding whether to eat it warm from the oven or wait for that gorgeous glaze to set. (Pro tip: Do both.)
Ingredients for Cranberry Orange Pound Cake
Gathering your ingredients is like assembling a little holiday choir – everything needs to be in perfect harmony! I like to divide mine into dry ingredients, wet ingredients, and that glorious citrusy topping that takes this cake next-level. Here’s what you’ll need to make my favorite holiday pound cake:
- Dry Ingredients
- 3 cups cake flour (spooned and leveled, please – that little extra care makes a difference)
- 1 teaspoon salt (I always use fine sea salt for the best distribution)
- 1/4 teaspoon baking soda (your optional secret weapon for a teensy lift)
- Wet Ingredients
- 1 1/4 cups (that’s 2 1/2 sticks) unsalted butter, truly room temp (your finger should leave an indent without sinking in)
- 2 1/2 cups granulated sugar (we’re not skimping on holiday sweetness!)
- 6 large eggs, room temp (take them out when you set out the butter – same rule applies for the cream cheese banana bread I love)
- 1 cup sour cream, room temp (full fat for maximum moisture magic)
- 1 tablespoon pure vanilla extract (yes, the good stuff!)
- 1 teaspoon orange extract (optional but recommended for that extra citrus punch)
- 1 teaspoon freshly grated orange zest (from about 1 medium orange)
- Cranberries & Glaze
- 2 cups fresh cranberries (see how they glisten like little holiday jewels?) plus 2 tablespoons flour for tossing
- 1 1/3 cups powdered sugar, sifted (no lumps in our glaze, thank you!)
- 2-3 tablespoons fresh orange juice (adjust to your perfect drizzling consistency)
A quick pro tip: Those fresh cranberries are worth hunting down (usually in stores November through January), but if you must use frozen, don’t thaw them first – toss them in flour straight from the freezer to prevent color bleeding. Now let’s make some magic!
How to Make Cranberry Orange Pound Cake
Okay friends, let’s get baking! This cranberry orange pound cake comes together like a holiday dream—just follow these steps and you’ll have a showstopper in no time. I’ve made this recipe more times than I can count (my family keeps requesting it!), so trust me when I say these little tricks make all the difference.
- Prep your pan first – Preheat that oven to 325°F and generously grease your 12-cup Bundt pan. I use butter and a dusting of flour, but baking spray works too. Don’t skip this—nothing’s sadder than cranberries stuck in the pan!
- Creaming is key – Beat the butter in your stand mixer for a full minute on high until it’s smooth and creamy. Then slowly add the sugar and let it go for 5 whole minutes. You want it pale, fluffy, and almost whipped—this creates those perfect air pockets that give pound cake its signature texture. (If you love this technique, you’ll adore our Southern lemon pound cake too!)
- Eggs one at a time – Add those room temp eggs one by one, mixing well after each. This prevents curdling and gives you that velvety batter. Scrape the bowl halfway through—I can’t tell you how many times I’ve found unmixed butter hiding at the bottom!
- Dry meets wet – On low speed, add half the flour, then all the salt, baking powder, and baking soda. Mix just until combined, then add the remaining flour. Overmixing = tough cake, and we don’t want that!
- Bring in the flavors – Mix in the sour cream, vanilla, orange extract, and zest. The batter will be thick and luxurious—just wait until you smell that citrusy goodness!
- Cranberry confetti – Toss those gorgeous cranberries with the extra flour (this keeps them from sinking), then gently fold them in. The batter will turn the prettiest pinkish hue where the berries burst—it’s like holiday magic!
- Bake with patience – Pour into your prepared pan and bake for 1 hour 15-25 minutes. The top should be golden, and a toothpick should come out with just a few moist crumbs (not wet batter). Rotate the pan halfway if your oven runs hot like mine.
- Cool it right – Let the cake cool in the pan for 10 minutes—no cheating! Then invert onto a plate and resist slicing for at least another 30 minutes. I know, the wait is torture!
Preparing the Glaze
While your cake cools, whisk together the powdered sugar and orange juice until smooth. Want it thicker? Add more sugar. Thinner? More juice. Drizzle it over the cooled cake—I like to do this over parchment so I can reuse any drips. The glaze sets in about 15 minutes, but let’s be real…who waits that long?
Tips for the Perfect Cranberry Orange Pound Cake
After baking this beauty more times than I can count (seriously, my neighbors start asking for it every December), I’ve learned all the little secrets that take it from good to “oh-my-goodness-can-I-have-another-slice” amazing. Here’s what I wish someone had told me when I first started making this holiday showstopper:
- Room temp is everything – I can’t stress this enough! Cold butter won’t cream properly, and chilly eggs can make your batter curdle. Take everything out at least 1-2 hours before baking. If you’re in a hurry, place whole eggs in warm water for 5 minutes – it works like magic!
- Flour the smart way – Spoon flour into your measuring cup and level it off with a knife. No packing or scooping directly from the bag – that little extra care makes all the difference in texture.
- Mix with restraint – Once you add flour, mix just until combined. Overmixing develops gluten and makes cakes tough. A few small lumps in the batter? Totally fine – they’ll disappear in baking.
- Test beyond the toothpick – Insert a toothpick near the center – you want moist crumbs attached, not wet batter. The edges should pull away slightly from the pan too. And here’s my weird trick: Gently press the top – it should spring back when done.
Finally – and this is crucial – let that cake cool before glazing! I know it’s tempting to dive right in (that citrusy aroma is downright intoxicating), but patience gives you cleaner slices and prevents the glaze from melting into the cake. About 30 minutes is perfect. I set a timer because… well, I need all the help I can get when this beauty is sitting on my counter tempting me!
Serving and Storing Cranberry Orange Pound Cake
Oh, the best part—eating this beauty! You have options, my friend. Serve it slightly warm (about 10 seconds in the microwave does the trick) with a dollop of whipped cream for that “just baked” experience. At room temp, that orange glaze sets into this glossy perfection that makes every slice look bakery-worthy. Leftovers? Ha! But just in case, store it in an airtight container at room temp for up to 3 days. Want to keep it longer? Freeze individual slices wrapped in plastic, then foil for up to 2 months. Thaw overnight on the counter – it’ll taste like you just baked it. Trust me, this cake disappears faster than holiday cookies at Santa’s workshop!
Nutritional Information
Now, I’m all about enjoying food without guilt during the holidays, but because so many of you ask – here’s the scoop on what’s in each slice of this cranberry orange pound cake! Remember, these are estimates (your exact ingredients may vary slightly). Per generous serving: 420 calories, 18g fat (10g saturated), 60g carbs, and 5g protein. That orange glaze adds about 35g of sugar per slice – but hey, it’s the holidays! Everything in moderation, right? Now go enjoy your cake – you’ve earned it!
Frequently Asked Questions
I get so many questions about this cranberry orange pound cake—it’s clear I’m not the only one obsessed with this holiday treat! Here are the answers to the questions I hear most often (and trust me, I’ve tested all these scenarios myself):
Can I use frozen cranberries instead of fresh?
Absolutely! Just toss them straight from the freezer into the flour coating—no thawing needed. Frozen berries actually hold their shape better and won’t bleed color as much. I’ve even used the last of my Thanksgiving cranberry stash this way when fresh ones were sold out!
How do I prevent my cake from sticking to the Bundt pan?
Oh honey, I’ve had my share of Bundt disasters! My foolproof method? Butter every nook and cranny, then dust with flour (or use baking spray with flour). For extra insurance, chill the cake in the pan for 10 minutes before inverting—it helps the structure set. This trick works wonders for my pineapple upside-down cake too!
Can I skip the orange zest if I don’t have any?
You can, but you’ll miss that bright citrus punch! The zest adds essential oils that juice alone can’t replicate. No fresh oranges? Try 1/2 teaspoon extra orange extract instead. But really—find an orange! The scent alone will put you in the holiday spirit.
Can I make this ahead for Christmas morning?
Yes! Bake it 1-2 days ahead, wrap tightly at room temp, then glaze the morning of. The flavors actually deepen overnight. For longer storage, freeze the unglazed cake up to a month—just thaw and glaze before serving. Perfect for stress-free holiday hosting!
More Holiday Dessert Ideas
If you loved this Cranberry Orange Pound Cake, you’ll go nuts for these other holiday treats! Try our Chocolate Peppermint Bread – it’s like a candy cane in cake form. Or whip up some Apple Pie Egg Rolls for a fun twist on classic flavors. Both are guaranteed to disappear faster than Santa’s cookies!
Print
Cranberry Orange Pound Cake
- Total Time: 1 hour 40 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive and flavorful pound cake with tart cranberries and bright orange zest, perfect for holiday gatherings.
Ingredients
- 1 1/4 cups unsalted butter (2 1/2 sticks), room temperature
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups cake flour, plus 2 tablespoons, sifted and separated
- 1 teaspoon salt
- 1/4 teaspoon baking soda (optional)
- 1 cup sour cream, room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon orange extract
- 1 teaspoon fresh orange zest
- 2 cups fresh cranberries
- 1 1/3 cups powdered sugar, sifted
- 2–3 tablespoons fresh orange juice
Instructions
- Preheat oven to 325°F. Grease a 12-cup Bundt pan.
- Beat butter in a stand mixer for 1 minute on high speed.
- Slowly add sugar and cream for 5 minutes until pale and fluffy.
- Add eggs one at a time, mixing well after each.
- On low speed, add 3 cups flour in two batches, then salt, baking powder, and baking soda.
- Mix in sour cream, vanilla extract, orange extract, and orange zest.
- Toss cranberries with remaining 2 tablespoons flour and fold into batter.
- Bake for 1 hour 15-25 minutes, or until a toothpick comes out mostly clean.
- Cool in pan for 10 minutes, then invert onto a plate.
- Whisk powdered sugar and orange juice for icing, drizzle over cooled cake.
Notes
- Use room temperature ingredients for even mixing.
- Adjust icing consistency with more sugar or juice as needed.
- Prep Time: 20 min
- Cook Time: 1 hour 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Cranberry Orange Pound Cake, Holiday Baking, Christmas Desserts, Easy Christmas Treats