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Cranberry Orange Pound Cake with Pyrex | Grandbaby Cakes
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4.35 from 26 votes

Cranberry Orange Pound Cake

This Cranberry Orange Cake is 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!
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: American, Southern
Servings: 12 servings
Calories: 546kcal


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:

  • 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.


Remember to toss your cranberries in a little flour to ensure they don't sink to the bottom of batter while baking.


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