Cranberry-Orange Pound Cake
Total TimePrep: 25 min. Bake: 65 min. + cooling
Makes16 servings (1-1/2 cups sauce)
I halved the recipe because it's just my hubby and me. I baked it in a loaf pan. I'm also gluten free, so I used 1 cup of Cassava flour and a half cup all purpose gluten free flour. I put chopped walnuts on top before baking. It turned out amazing!!!! Dense, orangey with the pop of fresh cranberries. I did not do the glaze on top. It was a perfect treat for a blustery, wintery day.
This barely had any orange taste at all, WAY TOO MUCH SUGAR - wasted my time and money trying this recipe for sure. Yuck.
Thought it was great and so did everyone else who tried it. Didn't bother with making the icing, was plenty sweet and very moist on it's own.
Amazing cake. A little sweet. Will put less sugar next time.
This pound cake was delicious ... great flavor, texture, and a perfect balance between sweet and tangy. After the cake cooled, I added an orange glaze (1.5 cups confectioners sugar, 3 TBL fresh orange juice, and 2 tsp. orange zest). I also added a half teaspoon of Fiori Di Sicilia flavoring to the cake batter. Good recipe!
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 !
Delicious even without the sauce! This one is going in my recipe box for sure!
Amazing cake. Perfect for the holidays. Every time I take this to a pot luck it disappears.
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.