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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

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manga User ID: 4211076 252582
Reviewed Aug. 12, 2016

"Very good!"

Ania_the_baker User ID: 8712903 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 User ID: 6756458 241903
Reviewed Jan. 17, 2016

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

Bahiya User ID: 8547112 240685
Reviewed Dec. 31, 2015

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

djtonyb User ID: 8679567 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 User ID: 5485450 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 User ID: 8139629 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 User ID: 5947968 9644
Reviewed Sep. 15, 2013

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

surfrgrlmeli User ID: 5509003 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 User ID: 5622858 22954
Reviewed Nov. 23, 2011

"Love love love this cake!!"

melinanie User ID: 1702764 7329
Reviewed Nov. 7, 2011

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

melinanie User ID: 1702764 10644
Reviewed Oct. 17, 2010

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

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