Orange-Cranberry Pound Cake
 
Prep time
Cook time
Total time
 
Perfect moist and tender pound cake with hints of orange and pops of cranberry.
Author:
Serves: 12 pieces
Ingredients
  • 3 tablespoons milk
  • 3 eggs
  • 1 ½ teaspoons vanilla
  • 1 tablespoon freshly squeezed orange juice
  • zest for one orange
  • 1 ½ cups cake flour
  • ¾ cups sugar
  • ¾ teaspoons baking powder
  • ¼ teaspoon salt
  • 13 tablespoons unsalted butter, room temperature
  • 1 ½ cups fresh cranberries
Instructions
  1. Preheat the oven to 350 degrees. Butter a bundt pan and dust with flour.
  2. In a medium bowl, combine the milk, eggs, vanilla, and orange juice.
  3. In a large bowl, combine the flour, sugar, baking powder, and salt. Mix on low for 30 seconds.
  4. Add the orange zest, butter and half of the egg mixture. Mix on low until all the dry ingredients are moistened. Beat for 1 minute on medium.
  5. Add the remaining egg mixture and beat for 30 seconds.
  6. Stir in the cranberries.
  7. Pour batter into the prepared pan and bake for 40 minutes or until a toothpick is inserted and comes out clean.
  8. Let the cake sit in the pan for about 10 minutes before inverting on a rack to cool completely. This is the time you would ideally add the glaze.
Notes
If you don't have cake flour and don't want to buy any, use all-purpose flour, but take out 1½ tablespoons of the flour and replace it with 1½ tablespoons corn starch.
Recipe by Just J.Faye at https://www.justjfaye.com/2014/12/21/orange-cranberry-pound-cake/