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Cranberry-Orange Pound Cake

Cranberry-Orange Pound Cake
TOTAL TIME: Prep: 25 min. Bake: 65 min. + cooling YIELD: 16 servings (1-1/2 cups sauce).

Ingredients

  • 1-1/2 cups butter, softened
  • 2-3/4 cups sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 teaspoons grated orange zest
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1-1/2 cups chopped fresh or frozen cranberries
  • VANILLA BUTTER SAUCE:
  • 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

Directions

  • 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 zest. 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 in 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.

Nutrition Facts

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

Reviews

Average Rating:
  • bethjclancy
    Jan 1, 2017

    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!

  • manga
    Aug 12, 2016

    Very good!

  • Ania_the_baker
    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
    Jan 17, 2016

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

  • Bahiya
    Dec 31, 2015

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

  • djtonyb
    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
    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
    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
    Sep 15, 2013

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

  • surfrgrlmeli
    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.

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