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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
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
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.