Description
This festive cranberry pound cake features tart berries swirled through buttery cake, topped with bright orange glaze, perfect for holiday celebrations.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups fresh cranberries
- 1 tablespoon flour (for coating cranberries)
- 2 cups powdered sugar
- 3 tablespoons fresh orange juice
- 1 tablespoon orange zest
- Fresh cranberries for garnish
- Orange zest curls for garnish
- Powdered sugar dusting for garnish
Instructions
- Preheat oven to 350°F and prepare Bundt pan by greasing and flouring thoroughly.
- Cream softened butter and sugar together using an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition for proper incorporation.
- Whisk together flour, baking powder, and salt in a separate bowl until well combined.
- Alternate adding flour mixture and sour cream to butter mixture, beginning and ending with flour.
- Stir in vanilla extract and mix until batter is just combined without overmixing.
- Toss cranberries with flour, then gently fold into batter using a rubber spatula carefully.
- Pour batter into prepared pan, smooth top, and bake for 60-70 minutes.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack completely.
- Whisk powdered sugar, orange juice, and zest together until the glaze is smooth and pourable.
- Drizzle glaze over completely cooled cake, allowing it to cascade down the sides beautifully.
- Let the glaze set for 10 minutes, then garnish with cranberries and orange zest.
Notes
- Store any leftovers in an airtight container.
- This cake can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 425
- Sugar: 35g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg