Cranberry Sauce Pound Cake with Orange Icing

Cranberry Sauce Pound Cake with Orange Icing is a delightful treat that perfectly blends the tartness of fresh cranberries with the sweet and zesty flavor of orange. This cake is not just a dessert; it’s a celebration of fall flavors, making it a great addition to any holiday table or a lovely afternoon snack with coffee or tea. The moist pound cake paired with the vibrant orange icing makes every slice a tempting delight!

What You’ll Need for Cranberry Sauce Pound Cake

To make this beautiful cake, gather the following ingredients:

For the Cranberry Sauce:

• 2 cups cranberries (fresh or frozen)
• 1/2 cup granulated sugar (or more, to taste)
• 1/4 cup water
• 1 cinnamon stick
• 2 tablespoons orange juice
• 2 tablespoons cornstarch
• 3 tablespoons water (for cornstarch)
• 2 teaspoons orange zest

For the Pound Cake:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 4 ounces cream cheese (full-fat, brick style, room temperature)
• 1 1/4 cups granulated sugar
• 4 large eggs (room temperature)
• 1 tablespoon orange zest
• 2 teaspoons vanilla extract

For the Orange Icing:

• 1 cup powdered sugar
• 1 to 2 tablespoons orange juice (add 1 tablespoon at a time until desired consistency is reached)
• 1 teaspoon orange zest

Steps to Make Cranberry Sauce Pound Cake

1. Prepare the Cranberry Sauce:

1. Start by zesting the orange and setting the zest aside.
2. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water until smooth. Set aside.
3. In a medium saucepan, combine 1/4 cup of water, orange juice, cinnamon stick, and sugar. Bring to a boil, then reduce to a simmer.
4. Stir occasionally until the sugar dissolves. Add the cranberries and pour in the cornstarch mixture.
5. Let it simmer for 5 to 7 minutes, stirring constantly until it thickens. Remove from heat, discard the cinnamon stick, and mix in the orange zest. Set aside to cool slightly.

2. Make the Pound Cake:

1. Preheat your oven to 335°F (170°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt. Set this dry mix aside.
3. In a large mixing bowl, beat the unsalted butter and cream cheese together until creamy.
4. Add the granulated sugar and continue to beat until fluffy.
5. Add in the eggs one at a time, mixing well after each addition. Then stir in the orange zest and vanilla extract.
6. Gradually add in the dry ingredients, mixing until just combined.
7. In the prepared loaf pan, alternate layers of batter and cranberry sauce, gently swirling them together with a knife.
8. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a cooling rack.

3. Prepare the Orange Icing:

1. In a bowl, whisk together the powdered sugar and orange juice until you reach your desired consistency. Mix in the orange zest.
2. Once the cake has completely cooled, pour or spread the icing over the top.

How to Serve Cranberry Sauce Pound Cake

Serving this cake is simple yet delightful! Cut the pound cake into thick slices and plate it beautifully. If you’re feeling fancy, garnish each slice with a sprinkle of extra orange zest or a few whole cranberries on top. This cake pairs wonderfully with a warm cup of tea or coffee, making it perfect for celebrations or cozy afternoons.

Consider serving it with a scoop of vanilla ice cream for an extra indulgent treat!

Expert Tips for Cranberry Sauce Pound Cake

• Adjust the Sweetness: If you prefer a sweeter cake, feel free to add more sugar to the cranberry sauce. Taste it before cooling to find your perfect balance.
• Make It Ahead: This cake stores well and tastes even better the next day. Make it a day in advance for gatherings!
• Add Nuts: For added texture, consider folding in some chopped walnuts or pecans into the pound cake batter before baking.

Cranberry Sauce Pound Cake FAQs

How long does the cake last?

This cake can last around 3 to 5 days when stored in an airtight container at room temperature.

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly fine! There’s no need to thaw them; just add them directly to the sauce.

Can I use a different icing?

Absolutely! Feel free to use a cream cheese frosting or a simple glaze with lemon juice for a different twist.

With its vibrant flavors and beautiful presentation, Cranberry Sauce Pound Cake with Orange Icing is sure to be a new favorite. I encourage you to give it a try for your next gathering or whenever you’re in the mood for a delicious homemade cake! Enjoy baking and indulging in your creation!

Print Recipe

Cranberry Sauce Pound Cake with Orange Icing

A delightful pound cake blending the tartness of cranberries with sweet orange icing, perfect for holiday gatherings and afternoon snacks.

Prep Time30 minutes mins

Cook Time1 hour hr 10 minutes mins

Total Time1 hour hr 40 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: Cranberry Cake, Fall Flavors, Holiday Dessert, Orange Icing, pound cake

Servings: 8 slices

Calories: 300kcal

Ingredients

For the Cranberry Sauce

• 2 cups cranberries (fresh or frozen)
• 1/2 cup granulated sugar (or more, to taste)
• 1/4 cup water
• 1 stick cinnamon stick
• 2 tablespoons orange juice
• 2 tablespoons cornstarch
• 3 tablespoons water (for cornstarch)
• 2 teaspoons orange zest

For the Pound Cake

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 4 ounces cream cheese (full-fat, brick style, room temperature)
• 1 1/4 cups granulated sugar
• 4 large eggs (room temperature)
• 1 tablespoon orange zest
• 2 teaspoons vanilla extract

For the Orange Icing

• 1 cup powdered sugar
• 1 to 2 tablespoons orange juice (add 1 tablespoon at a time until desired consistency is reached)
• 1 teaspoon orange zest

Instructions

Preparation of Cranberry Sauce

• Zest the orange and set the zest aside.
• In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water until smooth. Set aside.
• In a medium saucepan, combine 1/4 cup of water, orange juice, cinnamon stick, and sugar. Bring to a boil, then reduce to a simmer.
• Stir occasionally until the sugar dissolves. Add the cranberries and pour in the cornstarch mixture.
• Let it simmer for 5 to 7 minutes, stirring constantly until it thickens. Remove from heat, discard the cinnamon stick, and mix in the orange zest. Set aside to cool slightly.

Making the Pound Cake

• Preheat your oven to 335°F (170°C). Grease a 9x5 inch loaf pan and line it with parchment paper.
• In a bowl, whisk together the flour, baking powder, and salt. Set this dry mix aside.
• In a large mixing bowl, beat the unsalted butter and cream cheese together until creamy.
• Add the granulated sugar and continue to beat until fluffy.
• Add in the eggs one at a time, mixing well after each addition. Then stir in the orange zest and vanilla extract.
• Gradually add in the dry ingredients, mixing until just combined.
• In the prepared loaf pan, alternate layers of batter and cranberry sauce, gently swirling them together with a knife.
• Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a cooling rack.

Preparation of Orange Icing

• In a bowl, whisk together the powdered sugar and orange juice until you reach your desired consistency. Mix in the orange zest.
• Once the cake has completely cooled, pour or spread the icing over the top.

Notes

Adjust the sweetness of the cranberry sauce to your preference. The cake can be made a day in advance for better flavor. Consider adding nuts for texture.