Cranberry Orange Pound Cake

You will want to make this cake as soon as you can get your hands on those bags of fresh cranberries, which are only sold in grocery stores during the holiday season. There is no need to chop the cranberries, or modify them in any way. Their tart flavor matches perfectly with the orange sweetness of the cake.

Ingredients:

For the cake:

  • 1 cup butter
  • 2-½ cups sugar
  • 6 large eggs
  • 3 cups of cake flour, plus 2 tablespoons sifted, separated
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon orange liqeuor (or orange extract)
  • 1 teaspoon fresh orange zest
  • 2 cups fresh cranberries

For the icing:

  • 1 ⅓ cups powdered sugar, sifted
  • 2 to 3 tablespoons fresh orange juice
Preparation:
  1. Preheat oven to 325°F. Grease a 10-inch square or round tube pan or a 12-cup fluted baking pan (such as a Bundt).
  2. In a stand mixer, beat the butter for one minute on high speed. Slowly add the sugar and cream for an additional five minutes, until pale yellow and fluffy.
  3. Add the eggs one at a time, combining well after each addition and scraping down the sides of the bowl as needed.
  4. Reduce mixer speed to low and slowly add the flour in two batches. Add the salt, baking powder and baking soda. Be careful not to overbeat.
  5. Add the sour cream, vanilla extract, the orange liqeuor and orange zest. Scrape down the sides of the bowl and mix until everything is just combined.
  6. Turn mixer off and fold in the cranberries.
  7. Bake for one hour and fifteen minutes to one hour and twenty-five minutes, or until a toothpick comes out clean.
  8. In a wire rack, let the cake cool in the pan for ten minutes, then invert onto a cake plate. Let cool to room temperature before icing.
  9. For the icing, whisk the powdered sugar and orange juice until smooth. The consistency should be thick enough to coat the back of a spoon but not slide off easily. Drizzle icing onto the cake.

NOTE: Toss the cranberries in the sifted flour before adding them to the cake batter. This prevents them from sinking to the bottom of the cake.

Kitchen tools you'll need for Cranberry Orange Pound Cake:
Mixer, Bundt Pan, Mixing Bowls

Ready in: 1 Hour 45 Minutes

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