Best 7 Cranberry Orange Pound Cake Recipes

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Indulge in the delightful flavors of two classic recipes: Cranberry Orange Pound Cake and Cranberry Orange Scones. These sweet and tangy treats are perfect for any occasion, whether you're hosting a brunch, afternoon tea, or simply craving a homemade baked good. The Cranberry Orange Pound Cake is a moist and dense cake with a tender crumb, studded with juicy cranberries and bursting with citrusy orange flavor. The Cranberry Orange Scones, on the other hand, are flaky and buttery, with a hint of sweetness from the cranberries and a refreshing burst of orange zest. Both recipes are easy to follow and require simple ingredients, making them perfect for bakers of all skill levels. Whether you prefer a classic pound cake or a more rustic scone, these recipes have something for everyone. So gather your ingredients, preheat your oven, and let's embark on a baking journey that will fill your kitchen with irresistible aromas and leave your taste buds dancing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY-ORANGE POUND CAKE



Cranberry-Orange Pound Cake image

At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. -Sheree Swistun, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings (1-1/2 cups sauce).

Number Of Ingredients 16

1-1/2 cups butter, softened
2-3/4 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 teaspoons grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped fresh or frozen cranberries
VANILLA BUTTER SAUCE:
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
1/2 cup butter, softened
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.

Nutrition Facts : Calories 543 calories, Fat 28g fat (17g saturated fat), Cholesterol 155mg cholesterol, Sodium 366mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY-ORANGE POUND CAKE



Cranberry-Orange Pound Cake image

Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
1 to 2 teaspoons grated orange peel
4 eggs
1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
Powdered sugar, if desired
1 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup orange juice
1/2 cup butter or margarine

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.
  • Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
  • In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 17 g, TransFat 0 g

CRANBERRY ORANGE CREAM CHEESE POUND CAKE RECIPE - (3.9/5)



Cranberry Orange Cream Cheese Pound Cake Recipe - (3.9/5) image

Provided by cecelia26_

Number Of Ingredients 16

CAKE:
2 sticks unsalted butter, room temperature, 8 ounces
1 (8-ounce) package cream cheese, room temperature
1 1/2 cups sugar
Zest of 2 oranges
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
Dash of salt
2 cups cranberries, fresh or frozen, roughly chopped
ORANGE GLAZE:
1 1/2 cups confectioner's sugar
2 tablespoons melted butter
Zest of 1 orange
1/4 cup freshly squeezed orange juice

Steps:

  • Preheat oven to 350°F. Butter and flour two medium sized loaf pans (about 8x5x2.5 each), and set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, cream cheese, and sugar until creamy. When mixer is light in color and fluffy, add the zest. Set mixer to low and add in eggs, one at a time, incorporating well after each addition. Stir in vanilla. In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in cranberries. Divide batter evenly between your loaf pans. Place on a baking sheet, and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes, lay cakes on their sides, and allow to cool for another 5 minutes. Flip cakes onto their other sides and cool for another 5 minutes. Remove cakes from pans, and let cool on the wire rack. Drizzle with orange glaze while the cake is still warm. Serve warm or at room temperature. Orange Glaze: Whisk confectioners sugar, butter, orange zest and orange juice together in a small bowl. Add more juice or sugar to achieve the desired consistency.

ORANGE CRANBERRY POUND CAKE WITH VANILLA GLAZE



Orange Cranberry Pound Cake with Vanilla Glaze image

For me, pound cake is both comforting and delicious. This buttery cake combines the tastes of both orange and cranberry and tops it off with a sweet vanilla glaze. - Angela Spengler, Clovis, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 16

1-1/4 cups butter, softened
2-3/4 cups sugar
5 large eggs
1 tablespoon grated orange zest
1 teaspoon orange extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup 2% milk
1/2 cup fresh or frozen cranberries, halved
1/2 cup chopped walnuts
GLAZE:
2 cups confectioners' sugar
1/3 cup butter, melted
2 teaspoons vanilla extract
2 to 3 tablespoons hot water

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat just until combined. Fold in cranberries and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Drizzle over cake.

Nutrition Facts :

ORANGE-CRANBERRY POUND CAKE



Orange-Cranberry Pound Cake image

Start a weekend morning with this exquisitely rich and pretty pound cake, with delicate orange and tangy cranberry flavors.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h

Yield 16

Number Of Ingredients 11

3/4 cup butter, softened
3/4 cup granulated sugar
3 eggs
2 tablespoons orange juice
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sweetened dried cranberries
1 tablespoon grated orange peel
2 tablespoons coarse or granulated sugar

Steps:

  • Heat oven to 350°F. Grease and flour 9x5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.
  • Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 15 g, TransFat 1/2 g

ORANGE CRANBERRY POUND CAKE



Orange Cranberry Pound Cake image

This is a great cake. I got the recipe from a friend's grandmother. This was her annual offering for our Ornament Swap at Christmas and finally, after YEARS of begging, she gave us all the recipe.

Provided by Sherrybeth

Categories     Dessert

Time 1h20m

Yield 10-14 serving(s)

Number Of Ingredients 11

1 1/4 cups butter, at room temperature
1 (8 ounce) package cream cheese, room temperature
2 cups sugar
6 eggs
1/2 teaspoon vanilla
2 oranges, zest of, grated
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon clove
1/4 teaspoon salt
2 1/4 cups fresh cranberries, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour 9 inch bundt pan.
  • In mixing bowl, using mixer on medium speed, cream butter, cream cheese, and sugar until light and fluffy.
  • Reduce speed to low and mix in eggs one at a time.
  • Add vanilla and orange zest, scraping the sides of the bowl after each addition.
  • Stir together dry ingredients (flour, baking powder, cloves, and salt) in a medium bowl, mixing well.
  • Gradually add the dry ingredients to the butter mixture.
  • Beat on low speed until smooth.
  • DO NOT over beat.
  • Fold in cranberries.
  • Pour into the nonstick prepared Bundt cake pan (I do spray mine lightly with PAM to prevent sticking).
  • Bake for 50 to 55 minutes or until knife inserted in the center comes out clean.
  • Cool completely before serving and dust with powdered sugar if desired.

ORANGE POUND CAKE WITH CRANBERRY COMPOTE



Orange Pound Cake with Cranberry Compote image

My husband and I enjoy dessert but not all of the fat and calories that go with it. This pound cake is made lighter with Greek yogurt. You will never miss that extra fat in taste or texture.-Ann Goncheroski, Wilkes Barre, Pennsylvania.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 16 servings (1 cup compote).

Number Of Ingredients 16

1/2 cup butter, softened
1 cup sugar
3 large eggs
1 tablespoon grated orange zest
1-1/2 teaspoons vanilla extract
3/4 cup fat-free plain Greek yogurt
1/4 cup orange juice
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
COMPOTE:
1 cup fresh or frozen cranberries
1 cup orange juice
1/2 cup sugar
2 teaspoons grated orange zest
1 cinnamon stick (3 inches), optional

Steps:

  • Preheat oven to 325°. Coat a 9x5-in. loaf pan with cooking spray., In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in orange zest and vanilla. Mix yogurt and orange juice. In another bowl, whisk flour, baking powder and salt; add to sugar mixture alternately with yogurt mixture, beating after each addition just until combined., Transfer to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool., Meanwhile, in a small saucepan, combine compote ingredients; bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until slightly thickened, stirring occasionally. Discard cinnamon stick. Serve warm compote with cake.

Nutrition Facts : Calories 216 calories, Fat 7g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 129mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

Tips:

  • Always use fresh cranberries for the best flavor. Frozen cranberries can be used in a pinch, but they will not yield as vibrant a flavor.
  • Be sure to zest the orange before juicing it. The zest adds a wonderful citrusy flavor to the cake.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
  • Gradually add the eggs to the batter, one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Be sure to sift the flour before measuring it. This will help to ensure that the cake is light and fluffy.
  • Do not overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
  • Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This Cranberry Orange Pound Cake is a delicious and festive treat that is perfect for any occasion. The moist, tender cake is packed with cranberries and orange zest, and the sweet and tangy glaze adds the perfect finishing touch. This cake is sure to be a hit with everyone who tries it. For a special twist, try adding a layer of orange curd or cranberry sauce to the center of the cake before baking.

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