Desserts Recipes

Orange-Cranberry Pound Cake Recipe

Orange-Cranberry Pound Cake

Orange-Cranberry Pound Cake

I haven’t posted a new treat for a bit, and thought I wouldn’t for a while since I am trying to lose some weight. However, I went to my mom’s for a shared dinner tonight,w and she had created an absolutely tasty dessert that I couldn’t pass up! This time, I am going to blame the unhealthy goodie on my mom. 😉 This is in no way a healthy recipe, but boy is it good!

orange-cranberry pound cake

This recipe for Orange-Cranberry Pound Cake has been adapted from Culinary Concoctions by Peabody. My mom made some alterations to the recipe, which I think improve the recipe quite a bit. One thing we discovered is that the recommended cook time is a little on the high side. You do not want to overcook this cake or the crust won’t be soft. Cook until a toothpick inserted comes out clean. My mom also added a glaze that I think really enhances the cake. It was so super tasty!

Orange-Cranberry Pound Cake

Orange-Cranberry Pound Cake

Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
  • 2 sticks of butter, softened
  • 3 cups sugar
  • 5 eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • zest of one medium orange
  • 1/4 tsp cinnamon
  • 1/4 tsp fresh nutmeg
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup craisins
  • Glaze:
  • juice of 1 orange
  • 1/4 cup butter
  • 1 cup sugar
  • 1/3 cup craisins
  1. Preheat oven to 350°.
  2. In a mixing bowl, cream the butter and sugar, beating until light and fluffy.
  3. Add the eggs, one at a time, and beat well after each addition.
  4. Stir in the milk, vanilla and orange zest.
  5. Sift together the remaining dry ingredients and add to the wet ingredients, stirring gently just until well combined.
  6. Fold in the dried cranberries. Pour the batter into a greased and floured 10 inch tube pan.
  7. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan then turn out onto plate..
To prepare glaze:
  1. Melt butter in a sauce pan.
  2. Stir in orange juice and sugar. Bring to a low boil and add craisins.
  3. Drizzle over warm cake.


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Emily Buys


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