Cranberry Orange Pound Cake

$- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - Zest of 1 orange - ½ cup freshly squeezed orange juice - 1 cup fresh cranberries (or frozen cranberries, thawed) - ¼ cup powdered sugar (for glaze) - 1 tablespoon orange juice (for glaze) Gather these ingredients to create a tasty cranberry orange pound cake. Each item plays a key role in the flavor and texture. The all-purpose flour gives structure, while baking powder and baking soda help the cake rise. Salt balances the sweetness. Unsalted butter and granulated sugar create a creamy base. Eggs provide moisture and richness. Vanilla extract and orange zest add fragrant notes. The freshly squeezed orange juice brings a bright, citrusy flavor, and cranberries add a tart kick. For the glaze, mix powdered sugar with orange juice. This adds a sweet finish to your cake. Make sure to have all ingredients ready. This will ensure a smooth baking process. Enjoy the joy of mixing these flavors together! First, preheat your oven to 350°F (175°C). This step is key to baking your cake evenly. While the oven heats, grease and flour a 9x5-inch loaf pan. This helps the cake release easily after baking. Next, grab a medium bowl and combine 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk them together well. Set this dry mix aside for later. In a large mixing bowl, beat ½ cup of softened unsalted butter with 1 cup of granulated sugar. Mix them for about 3-4 minutes. You want the mixture to be light and fluffy. This adds air, making the cake soft. Now, add 3 large eggs, one at a time. Mix well after each egg. Stir in 1 teaspoon of vanilla extract and the zest of 1 orange. This adds a bright flavor to your cake. Gradually add the flour mixture to the butter mix. Alternate between adding the flour and ½ cup of freshly squeezed orange juice. Start and end with the flour. Mix until just combined. Overmixing can make the cake tough. Gently fold in 1 cup of fresh cranberries. Make sure they are evenly spread throughout the batter. Pour this mixture into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready. - Set your oven to 350°F (175°C). This is the best heat for baking. - Bake the cake for 55-65 minutes. The time can change based on your oven. - Use a toothpick to check for doneness. If it comes out clean, the cake is ready. - If you need a dairy-free option, use coconut oil instead of butter. - You can swap granulated sugar with brown sugar for a deeper flavor. - For cranberries, use dried cranberries if fresh ones are not available. Just soak them first. - Frozen cranberries work well, too. Just thaw and drain them before use. - To boost orange flavor, add more zest. It gives a bright taste. - Use fresh orange juice for the best flavor. This keeps the cake moist. - Ensure you do not overmix the batter. This keeps your cake fluffy. {{image_2}} You can change the texture with nuts or chocolate. Try adding ½ cup of chopped walnuts or pecans for crunch. They add great flavor and a nice bite. If you love chocolate, mix in ½ cup of chocolate chips. The chocolate pairs well with the tart cranberries. It creates a sweet and tangy taste that you will love. Want to mix it up? Use lemon or lime instead of orange. Replace the orange zest with lemon zest for a bright twist. You can also swap the orange juice for fresh lime juice. The cake will have a different but fresh flavor. It’s a fun way to enjoy the cake in a new way. Seasonal spices can elevate this cake. Think of adding nutmeg or cinnamon, especially in fall and winter. Just a teaspoon of either spice can warm up the flavor. You can also add a pinch of ginger for a bit of a kick. These spices make the cake feel cozy and festive, perfect for holiday gatherings. To keep your cranberry orange pound cake fresh, wrap it well. Use plastic wrap or aluminum foil. If you plan to store it for longer, consider freezing. Place it in a freezer-safe bag or container. Make sure to remove as much air as possible. This helps prevent freezer burn. To stop your cake from drying out, store it in an airtight container. Keep it at room temperature if you eat it within a few days. If it lasts longer, refrigerate it. Just remember to bring it back to room temp before serving. This keeps the flavors bright and tasty. You can enjoy the pound cake for about three days at room temperature. If you refrigerate it, it lasts up to a week. When frozen, it can stay good for up to three months. Just thaw it in the fridge when you're ready to eat. This way, you always have a sweet treat on hand! Yes, you can use frozen cranberries. Just make sure to thaw them first. To do this, place them in a bowl and let them sit at room temperature for about 1 hour. Drain any excess liquid before folding them into the batter. This step will help keep your cake moist. To check if your pound cake is done, use a toothpick. Insert it into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready. You can also look for a golden-brown color on top. The cake should spring back when lightly pressed. Yes, you can make this cake a day before serving. After it cools, wrap it tightly in plastic wrap. This helps keep the cake moist. Store it at room temperature. You can also freeze it for up to two months. Just remember to thaw it in the fridge overnight before serving. This cake pairs well with many drinks. Enjoy it with tea or coffee for a cozy treat. You can also drizzle it with dessert sauces, like chocolate or caramel. Fresh whipped cream or a scoop of vanilla ice cream adds a nice touch too. To glaze your pound cake, mix powdered sugar with orange juice until smooth. Use a spoon to drizzle it evenly over the cooled cake. Start from the center and let it flow to the edges. This gives a nice shine and makes the cake look beautiful. This blog post covered how to make a delicious cranberry orange pound cake. You learned about essential ingredients, from flour to fresh cranberries and orange juice. I provided clear steps, from mixing to baking and glazing. Helpful tips and creative variations enhance your baking experience. As you try this recipe, remember to explore your own twists. Enjoy the process and share your tasty results! Happy baking!$

Cranberry Orange Pound Cake

Indulge in the flavors of the season with this delicious Cranberry Orange Pound Cake! Perfectly moist and bursting with tart cranberries and zesty oranges, this cake is a delightful treat for any occasion. With simple ingredients and easy instructions, you'll create a stunning dessert that is sure to impress. Ready to bake this mouthwatering pound cake? Click through for the full recipe and tips to elevate your baking game!

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Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

Zest of 1 orange

½ cup freshly squeezed orange juice

1 cup fresh cranberries (or frozen cranberries, thawed)

¼ cup powdered sugar (for glaze)

1 tablespoon orange juice (for glaze)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.

Gradually add the flour mixture to the butter mixture, alternating with the orange juice, starting and ending with the flour mixture. Mix until just combined.

Fold in the cranberries gently until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the pound cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze, mix the powdered sugar with 1 tablespoon of orange juice until smooth. Drizzle over the cooled pound cake.

Prep Time: 20 minutes | Total Time: 1 hour 25 minutes | Servings: 10 slices

- Presentation Tips: Serve the slices on a beautiful platter, garnished with a few fresh cranberries and a sprinkle of orange zest for a vibrant touch. Enjoy with a cup of tea or coffee!