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Cranberry Orange Pound Cake with Pyrex | Grandbaby Cakes
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4.46 from 35 votes

Cranberry Orange Bundt Cake Recipe

This cranberry orange bundt cake is made with fresh cranberries, orange zest, and a moist pound cake base. Topped with a orange scented glaze!
Prep Time20 minutes
Cook Time1 hour 15 minutes
0 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American, Southern
Servings: 12 servings
Calories: 546kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Cake:

  • 1 1/4 cup unsalted butter 2 1/2 sticks, room temperature
  • 2½ cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups cake flour plus 2 tablespoons sifted, separated
  • 1 teaspoon salt
  • ¼ teaspoon baking soda optional
  • 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
US Customary - Metric

Instructions

For the Cake:

  • Preheat your oven to 325°F. Liberally prepare a 12-cup Bundt pan with the nonstick method of your choice.
  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on high speed.
  • Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy.
  • Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
  • 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.
  • 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.
  • Bake for 1 hour and 15-25 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean.
  • 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:

  • 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.
  • Drizzle on top of cooled cake and serve.

Notes


  • How to Store Cranberry Orange Pound Cake

    How long will cranberry orange pound cake last?
    Cool the cake completely and then add to a cake dome. Store the cake at room temperature but someplace that’s cool and out of the sunlight for best results.
    It tastes great served up the next day at room temperature or you can warm it up individual slices in the microwave for a few seconds.
    Can I freeze orange cranberry cake?
    Yep for sure! It works better freezing it without the glaze. If you're baking the cake in advance you can wrap it in plastic wrap and then in foil and store the whole cake in the freezer for up to a month. Thaw it out on the countertop and then add the glaze just before serving. If you freeze leftovers, you can freeze an intact section of the cake or individual slices. Wrap them in plastic wrap and then place them in an airtight container and store them in the freezer for up to three months.

Nutrition

Calories: 546kcal | Carbohydrates: 80g | Protein: 7g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 143mg | Sodium: 271mg | Potassium: 133mg | Fiber: 1g | Sugar: 56g | Vitamin A: 745IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 0.8mg