Can I use frozen cranberries in this recipe?

Yes, you can use frozen cranberries instead of fresh ones. However, do not thaw them before adding to the batter, as this can make the mixture too watery. Just fold them in straight from the freezer to keep the cake moist.

How long does the Cranberry Orange Pound Cake last?

If stored properly in an airtight container, this cake can last for up to 5 days at room temperature. For longer storage, you can refrigerate it for an additional week or freeze it for up to 3 months.

What can I serve with the Cranberry Orange Pound Cake?

This cake pairs beautifully with whipped cream, ice cream, or even a simple cup of tea or coffee. Many enjoy it fresh with a bright fruit salad on the side for added freshness.

Can I make this cake gluten-free?

Certainly! You can substitute all-purpose flour with a 1-to-1 gluten-free baking blend. Just ensure that all other ingredients you use are also gluten-free.

Is there a way to reduce sugar in the recipe?

Yes, you can reduce the sugar by using a natural sweetener or sugar substitute. However, it may affect the final texture and moisture of the cake, so some experimentation may be necessary.

Cranberry Orange Pound Cake – Easy Moist Recipe You’ll Love

Ingredients

Units Scale

1 1/2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Unsalted Butter (softened)
1 cup Granulated Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
1/4 cup Fresh Orange Juice
Zest of 1 Orange
1 cup Fresh Cranberries
1/2 cup Powdered Sugar (for glaze)
2 tablespoons Orange Juice (for glaze)

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Instructions

Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in vanilla extract, fresh orange juice, and zest until combined.
Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
Fold in fresh cranberries.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Allow to cool in the pan for 10-15 minutes, then transfer to a wire rack.
For the glaze, whisk together powdered sugar and orange juice until smooth, then drizzle over the cooled cake.

Notes

This cake can be served with whipped cream or ice cream for an extra touch of sweetness. Dust with powdered sugar or garnish with cranberries and orange slices for presentation.

Author: Sarah Mitchell
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg