Back to Cranberry-Orange Pound Cake

Print Options


Card Sizes

Cranberry-Orange Pound Cake Recipe

Cranberry-Orange Pound Cake Recipe

Meet the Cook: At the summer tourist resort in Ontario my husband and I operate, we prepare all the meals for our guests. So I'm always trying out new recipes. Some of my favorites are from my CW issues. We have two children, 22 and 18. -Sheree Swistun, Winnipeg, Manitoba
TOTAL TIME: Prep: 25 min. Bake: 65 min. + cooling YIELD:16 servings


  • 1-1/2 cups butter, softened
  • 2-3/4 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 teaspoons grated orange peel
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1-1/2 cups chopped fresh or frozen cranberries
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup half-and-half cream
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract


  • 1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange peel. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries.
  • 2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • 3. In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake. Yield: 16 servings (1-1/2 cups sauce).

Nutritional Facts

1 each: 543 calories, 28g fat (17g saturated fat), 155mg cholesterol, 366mg sodium, 67g carbohydrate (48g sugars, 1g fiber), 6g protein .

Reviews for Cranberry-Orange Pound Cake

Sort By :
manga 252582
Reviewed Aug. 12, 2016

"Very good!"

Ania_the_baker 242459
Reviewed Jan. 24, 2016

"I made it twice with and without sauce. I like it more without because it is lighter. However delicous in both options. I made it with frozen cranberries and didn't know what to expect but it tasted great. I'll make it again !"

luann8190 241903
Reviewed Jan. 17, 2016

"Delicious even without the sauce! This one is going in my recipe box for sure!"

Bahiya 240685
Reviewed Dec. 31, 2015

"Amazing cake. Perfect for the holidays. Every time I take this to a pot luck it disappears."

djtonyb 240567
Reviewed Dec. 29, 2015

"One of the best pound cakes ever! I add the microplaned zest of a whole orange to give it a little more zip. It doesn't even require the sauce because it's so moist."

cyb45 238861
Reviewed Dec. 6, 2015

"Wonderful Cake! Just made it today and it is so delicious. I live at high altitude and no adjustments were made. Husband loved it as well. Highly recommend!"

lexiduffy 214009
Reviewed Dec. 4, 2014

"Wonderful cake to bake, freezes well, can make in various pan sizes. I have used mini loaf pans, extra large muffin tin, or small oven proof bowl. I make small for freezer and gift giving. A request every year all year. Oh yea, day old cake make french toast!!"

cookinama 9644
Reviewed Sep. 15, 2013

"This is absolutely delicious! I usually make it in the fall and everyone loves it!"

surfrgrlmeli 18414
Reviewed Feb. 3, 2012

"I've made this cake several times and it is wonderful!! My daughter loves it without the cranberries so I usually make her a small loaf pan without cranberries."

girlygirlcoleman 22954
Reviewed Nov. 23, 2011

"Love love love this cake!!"

melinanie 7329
Reviewed Nov. 7, 2011

"We all loved this when I made it. My friends couldn't get enough of it."

melinanie 10644
Reviewed Oct. 17, 2010

"We loved this recipe when I made. Will definitely make it again."

Loading Image