Orange Cranberry Pound Cake | Recipe of orange cranberry pound cake | How to make orange cranberry pound cake recipe with step by step instructions
This Orange cranberry Pound Cake is rich, tender, fragrant, moist, buttery, and loaded with bright orange flavor in every bite!
The cake made with freshly squeezed Nagpur oranges and fresh orange zest turned out perfect. Here Cranberries add a tartness to this sweet cake, which I feel gels perfectly together.
I’ve got a long list of cake recipes as proof, that I love using fruits in my baking. And now I’m so excited to add this Orange cranberry Pound Cake to the line-up.
I so love making my cakes with dry fruits or fresh fruits like Mango semolina/sooji cake, Banana Chocolate cake, Chocolate chips apple cake, Wholewheat plum cake or Easy 5 minute Christmas Fruit Cake.
Orange Cranberry Pound Cake, the most falvorful cake
Made with fresh-squeezed orange juice and zest, this cake is dusted with powdered sugar and is great for any occasion.
The cake turned out moist and the most flavourful cake I have ever baked. The tartness of the cranberries is perfectly balanced by the sweet & sour flaour of the oranges.
What is Pound cake
According to Wikipedia, Pound cake is traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar.
These pound cakes are generally baked in either a loaf pan or a Bundt mold. It is served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.
Homemade cakes are the best
I absolutely love baking homemade cakes because they taste so much better than store bought ones.
If you have tried my Eggless semolina coconut cake, you will fall in love with this orange cranberry pound cake also.
I found some lovely oranges in the market and bought in bulk. After eating many of it was lying in the fruit basket.
So how did I use them? I made an orange flavoured pound cake with fresh juice and zest from them along with some dried cranberries.
When life gives you oranges, make some orange cake. When you see all around is oranges flooding the markets, just fill you baskets and rush home to bake this beautiful, soft, and citrusy flavoured cake.
All thanks to orange zest and freshly squeezed orange juice and cranberries in the cake batter. It smells so heavenly.
For making this cake majorly i have used Nagpur oranges, but for the zest used Kinnow oranges as the peels of Nagpur oranges is very thin, that is not fit enough for grating.
Wherever Kinnow oranges are sweet in taste and has fantastic skin that is good for zesting.
Ingredients used to make Orange Cranberry Pound Cake
What makes this Orange cranberries pound Cake so special? I would say definitely the Ingredients used here.
A mix of butter, sugar, eggs, orange zest and yogurt. Each of them plays an integral role to not only make it moist on the first day, but even after many days.
The ingredients used to make this recipe are the following:
To make this cake I have used all purpose flour/maida.
Baking soda and baking powder
Two leavening agents, Baking Soda and Baking Powder to get that lovely height for the cake.
The butter for this recipe used is unsalted and should be at room temperature. That makes it easier to mix sugar with it. This process also adds a lovely amount of air & fluffiness to cake.
I have used white sugar but you may replace it with brown sugar, cane sugar or coconut sugar also.
This pound cake has a large amount of eggs. It helps to add both fat and stability. I love baking cakes which eggs to get that fabulous crumb and texture.
The best moisturizing ingredient used here is sour yogurt/curd
Orange zest adds so much of flavour to your cake. It smells incredible.
It really adds a beautiful citrus flavor to the cake. For the cranberries, I have added dry cranberries. They look so gorgeous speckled throughout the cake.
If you want more cake recipes, do check out the following on the blog-
Instructions to make Orange Cranberry Pound Cake
Preheat your oven to 180°C for 15 minutes.
Prepare a Bundt pan by lining it with oil and dust flour over it to give it a non stick effect. Shake off the excess flour.
Toss cranberries with remaining 2 tbsp flour and keep aside.
With the help of stand mixer/ hand blender/wire whisk, beat the butter for 1 minute.
Slowly add the sugar. Cream together for few minutes, until it turns pale yellow and fluffy.
Add 1 egg at a time, combining well after each addition and scraping down the sides and bottom of the bowl.
Slowly and gradually add twice sifted 3 cups of flour in 3 batches. Add the salt, baking powder and baking soda. Be careful not to over beat.
Add the sour cream, vanilla essence, and orange zest and mix the batter until just combined. Now fold cranberries into cake batter.
Bake for 1 hour and 15-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool on wire rack for 10 minutes, then un mould and invert onto a serving plate. Let cool to room temperature.
Now with the help of sieve dust the powdered sugar on the top of cake.
Cut into pieces and serve.
Remember to toss your cranberries in a little flour to ensure they don’t sink to the bottom of batter while baking.
Orange Cranberry Pound Cake
- Unsalted butter room temperature 1 cup
- Sugar 2½ cups
- Eggs room temperature 6
- All purpose flour/Maida 3 cups + 2 tablespoons sifted and separated for dusting cranberries
- Salt 1 tsp
- Baking powder ½ teaspoon
- Baking soda ¼ teaspoon
- Sour cream at room temperature 1 cup
- vanilla essence 1 tbsp
- Fresh orange zest 1 tbsp
- Fresh/dry cranberries 2 cups
- Powdered sugar for dusting the cake 2 tbsp
- Preheat your oven to 180°C for 15 minutes.
- Prepare a Bundt pan by lining it with oil and dust flour over it to give it a non stick effect. Shake off the excess flour.
- Toss cranberries with remaining 2 tbsp flour and keep aside.
- With the help of stand mixer/ hand blender/wire whisk, beat the butter for 1 minute.
- Slowly add the sugar. Cream together for few minutes, until it turns pale yellow and fluffy.
- Add 1 egg at a time, combining well after each addition and scraping down the sides and bottom of the bowl.
- Slowly and gradually add twice sifted 3 cups of flour in 3 batches. Add the salt, baking powder and baking soda. Be careful not to over beat.
- Add the sour cream, vanilla essence, and orange zest and mix the batter until just combined. Now fold cranberries into cake batter.
- Bake for 1 hour and 15-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool on wire rack for 10 minutes, then un mould and invert onto a serving plate. Let cool to room temperature.
- Now with the help of sieve dust the powdered sugar on the top of cake.
- Cut into pieces and serve.
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