Cranberry Orange Pound Cake

Made in a pinch

"This Cranberry Orange Pound Cake is a deliciously subtle blend of sweet and tart with a divine orange glaze. This festive-colored cake is perfect for Christmas breakfast, holiday party desserts, or DIY gifts!"

MADE IN A PINCH

– Butter (softened) – Sugar – Eggs – Orange Zest – Orange Juice – Sour Cream – Fresh Cranberries – Flour – Baking Powder – Salt – Vanilla  For The Glaze – Orange Zest (plus more for garnish if desired) – Orange Juice – Powdered Sugar Optional Garnish – of orange zest –Dried Cranberries

Ingredients

1. Preheat the oven to 350 and grease two 9×5 loaf pans.

Instructions

2. In a large bowl, cream together butter, sugar, and orange zest.

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3. Add vanilla and add in eggs one at a time, mixing after each addition.

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4. In a medium bowl, combine the flour, baking powder, and salt.

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5. Add half of the flour mixture to the butter mixture and mix until well incorporated

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6. Add in sour cream and orange juice and mix well.

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7. Add in remaining dry ingredients and continue mixing until everything is well mixed.

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8. Fold in the cranberries with a spatula or wooden spoon until evenly distributed.

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9. Evenly distribute the batter between the two pans and spread it out.

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10. Bake for 55-60 minutes or until a toothpick or cake tester placed in the center comes out clean.

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11. Allow the cakes to cool for about 30 minutes in the pans, then remove them from the pans and allow them to cool completely on a wire rack before glazing. (about 30 minutes)

Instructions

1. Mix powdered sugar, orange juice, and orange zest in a medium-size bowl until well incorporated.

Glaze

2. Place the cakes on parchment paper or another surface to catch any drips.

Glaze

3. Spread the glaze evenly across the tops of the cakes.

Glaze

4. Sprinkle with dried cranberries and orange zest, if desired.

Glaze

5. Slice and serve.

Glaze

Visit MADE IN A PINCH for More Notes and Tips on Making the BEST Cranberry Orange Pound Cake!

Enjoy!

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