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This Cranberry Pound Cake is wonderfully dense, moist and loaded with fresh cranberries. Topped with a simple orange glaze, it's perfect for the holidays.

Cranberry Pound Cake with Orange Glaze

This Cranberry Pound Cake is wonderfully dense, moist and loaded with fresh cranberries. Topped with a simple orange glaze, it's perfect for the holidays.
Course Dessert
Cuisine American
Prep 20 minutes
Cook 1 hour 30 minutes
Resting time 10 minutes
Total 2 hours
Servings 12 servings
Calories 450 kcal
Author Michelle

Ingredients

For the Cake:

  • 2 cups King Arthur Unbleached Cake Flour, sifted
  • 1 cup unsalted butter, at room temperature
  • 5 ounces cream cheese at room temperature
  • 2 cups granulated sugar
  • 4 eggs at room temperature
  • teaspoons vanilla extract
  • Pinch salt
  • 1 cup fresh cranberries, coarsely chopped
  • 1 tablespoon powdered sugar

For the Orange Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • teaspoons vanilla extract

Directions

Make the Cake

  1. Preheat oven to 325 degrees F. Grease and flour a 10-cup Bundt pan (I used the Party Bundt pan from Nordic Ware).
  2. Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar and continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute. In a medium bowl, toss the cranberries with the powdered sugar, then fold into the cake batter.
  3. Spoon the batter into the prepared pan and gently spread to the edges of the pan in an even layer.
  4. Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before frosting.

Make the Orange Glaze

  1. In a small bowl, whisk together the powdered sugar, orange juice and vanilla extract until smooth. The glaze should be thick but pourable; if it needs to be thin at all, whisk in a very small of orange juice at a time until desired consistency is reached.
  2. Place the cake on a serving plate and slowly pour the glaze over the top of the cake. Allow to set for 15 minutes prior to serving. Leftover cake can be stored in an airtight container at room temperature for up to 5 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Cranberry Pound Cake with Orange Glaze
Amount Per Serving
Calories 450 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 108mg36%
Sodium 64mg3%
Potassium 74mg2%
Carbohydrates 61g20%
Sugar 44g49%
Protein 5g10%
Vitamin A 720IU14%
Vitamin C 2.6mg3%
Calcium 27mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.