Cranberry Orange Pound Cake with Pyrex | Grandbaby Cakes

Cranberry Orange Pound Cake

Cranberry Orange Pound Cake - a deliciously moist, flavorful and perfect winter pound cake which is a dream to make all season long. It's one the best holiday cakes you'll ever bake!

Course Dessert
Cuisine American
Keyword cake recipes, easy, winter
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
Calories 546 kcal
Author Jocelyn of Grandbaby Cakes


For the Cake:

  • 1 cup unsalted butter room temperature
  • cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups cake flour plus 2 tablespoons sifted, separated
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup sour cream room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon orange extract
  • 1 teaspoon fresh orange zest
  • 2 cups fresh cranberries

For the Icing:

  • 1⅓ cups powdered sugar sifted
  • 2-3 tablespoons fresh orange juice


For the Cake:

  1. Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice.
  2. In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on high speed.
  3. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy.
  4. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
  5. Turn your mixer down to its lowest speed and slowly add the 3 cups of flour in 2 batches. Add the salt, baking powder and baking soda. Be careful not to overbeat.
  6. Add the sour cream, vanilla extract, orange extract and orange zest. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Turn off mixer and toss cranberries with remaining 2 tablespoons with flour then carefully fold cranberries into cake batter.
  7. Bake for 1 hour and 15-25 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
  8. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate. Let cool to room temperature and serve.

For the Icing:

  1. Whisk together powdered sugar and orange juice until smooth. If it is too runny, add a bit more sugar or if it is too thick, add a little bit more orange juice. You want to consistency to coat the back of a spoon but slide off easily.
  2. Drizzle on top of cooled cake and serve.
Nutrition Facts
Cranberry Orange Pound Cake
Amount Per Serving
Calories 546 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 12g 60%
Cholesterol 143mg 48%
Sodium 271mg 11%
Potassium 133mg 4%
Total Carbohydrates 80g 27%
Dietary Fiber 1g 4%
Sugars 56g
Protein 7g 14%
Vitamin A 14.9%
Vitamin C 4.9%
Calcium 5.3%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.