Orange Cranberry Pound Cake
This Orange cranberry Pound Cake is rich, tender, fragrant, moist, buttery, and loaded with bright orange flavor in every bite!
Servings 12 Pieces
Ingredients
- 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
- 2-3 tablespoons fresh orange juice
- Fresh orange zest 1 tbsp
- Fresh/dry cranberries 2 cups
- Powdered sugar for dusting the cake 2 tbsp
Instructions
- 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, orange juice 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.
Notes
Remember to toss your cranberries in a little flour to ensure they don't sink to the bottom of batter while baking.