Cranberry-Filled Orange Pound Cake Recipe

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Cranberry-Filled Orange Pound Cake Recipe
Cranberry-Filled Orange Pound Cake Recipe photo by Taste of Home
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Cranberry-Filled Orange Pound Cake Recipe

Read Reviews
4 1 1
Publisher Photo
I made this for a holiday dinner with my family. Everyone loved the cran-orange flavor and the sweet glaze drizzled on top. For a fun variation, add 2/3 cup flaked sweetened coconut when including the orange juice to the batter, and sprinkle the finished cake with toasted coconut. —Patricia Harmon, Baden, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 cups sugar
  • 6 large eggs
  • 3 tablespoons orange juice, divided
  • 4 teaspoons grated orange peel
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup dried cherries
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon grated orange peel
  • 4 to 5 teaspoons orange juice

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons orange juice and peel. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture, beating just until combined.
In a small bowl, mix cranberry sauce, cherries and remaining orange juice. Spoon two-thirds of the batter into prepared pan. Spread with cranberry mixture. Top with remaining batter.
Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small bowl, mix confectioners' sugar, orange peel and enough orange juice to achieve desired consistency. Pour glaze over top of cake, allowing some to flow over sides. Yield: 12 servings.
Originally published as Cranberry-Filled Orange Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p85

  • 1 cup butter, softened
  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 cups sugar
  • 6 large eggs
  • 3 tablespoons orange juice, divided
  • 4 teaspoons grated orange peel
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup dried cherries
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon grated orange peel
  • 4 to 5 teaspoons orange juice
  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons orange juice and peel. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture, beating just until combined.
  3. In a small bowl, mix cranberry sauce, cherries and remaining orange juice. Spoon two-thirds of the batter into prepared pan. Spread with cranberry mixture. Top with remaining batter.
  4. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  5. In a small bowl, mix confectioners' sugar, orange peel and enough orange juice to achieve desired consistency. Pour glaze over top of cake, allowing some to flow over sides. Yield: 12 servings.
Originally published as Cranberry-Filled Orange Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p85

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patcook1 User ID: 858359 256414
Reviewed Nov. 5, 2016

"This is my recipe and I love orange and cranberries together. I also loved it when I added coconut to the mix."

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