Grand Marnier Cranberry Pound Cake Recipe
Grand Marnier Cranberry Pound Cake Recipe photo by Taste of Home
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Grand Marnier Cranberry Pound Cake Recipe

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This is a bit different than the usual pound cakes I've prepared. The combination of cranberries and orange liqueur is incredible. —Kathy Hunter, Woodland, Washington
TOTAL TIME: Prep: 20 min. Bake 55 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake 55 min. + cooling
MAKES: 16 servings


  • 2 cups dried cranberries
  • 1/2 cup Grand Marnier (orange liqueur)
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (6 ounces) orange yogurt
  • GLAZE:
  • 2 tablespoons Grand Marnier (orange liqueur)
  • 1-1/4 to 1-1/2 cups confectioners' sugar

Nutritional Facts

1 slice: 425 calories, 12g fat (7g saturated fat), 78mg cholesterol, 259mg sodium, 71g carbohydrate (50g sugars, 2g fiber), 5g protein.


  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly.
  3. In a large bowl, beat butter, cream cheese and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well after each addition. Drain cranberries; fold cranberries into batter.
  4. Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  5. In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Grand Marnier Cranberry Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p131

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Ankita User ID: 9143172 264677
Reviewed Apr. 15, 2017

"Thanks for the receipe...Will be trying it today"

whodoneit User ID: 7463887 117634
Reviewed Mar. 11, 2014

"I made it but, I added dried diced Apricots and sliced Almonds along with some Poppy seeds, it was incredible!! I plan on trying with coconut and diced dried Pineapple the next time."

gotmykitchenmojo User ID: 6766836 193613
Reviewed Nov. 19, 2012

"This pound cake is wonderful. Of course, it's best the day it's baked, but is still moist and tasty even three days later."

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