Cranberry Orange Pound Cake
This cranberry orange pound cake is rich and buttery, with a layer of cranberry sauce inside, and a bright orange glaze. Perfect flavor combination and festive for the holidays!
Cranberry Orange Pound Cake
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients
- 1 cup unsalted butter , softened
- 8 ounce package cream cheese , softened
- 2 cups granulated sugar
- 6 large eggs
- 2 tablespoons orange juice
- zest from one small orange
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 14 ounce can whole-berry cranberry sauce (or homemade cranberry sauce)
For The Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/4 teaspoon orange zest
Instructions
- Preheat oven to 350 degrees F. Coat a 10-inch bundt pan with nonstick spray and dust with flour.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs in, one at a time, beating well each time. Beat in the orange juice and most of the zest (reserving a 1/4 teaspoon for the glaze.)
- In another bowl, whisk together the flour, baking powder, baking soda, and salt; gradually add to the creamed mixture, beating until just combined.
- Spoon half of the batter into the prepared pan, smoothing out the top with a spatula. Dollop the cranberry mixture on top and spread evenly. Top with the remaining batter and smooth it out.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Loosen the sides from the pan with a soft knife. Cool in pan for 20 minutes and then carefully invert onto a serving plate. Let cool completely.
- To make the glaze, whisk together the powdered sugar, orange juice, and zest in a small bowl until smooth, adding more sugar or juice to achieve the desired consistency. Drizzle over the top of the cake, allowing some to flow over the sides.
- Slice and enjoy!
Comments
Post a Comment