Cranberry Orange Pound Cake

2016-12-28
  • Yield : 2 large loaves
  • Prep Time : 20m
  • Cook Time : 55m
  • Ready In : 0m

Adapted from original recipe: http://www.chef-in-training.com/2014/12/cranberry-orange-pound-cake/. The only change I made was lightening up on the glaze drizzle and/or reducing the sugar in the cake part.

*This recipe is a splurge recipe. Try to limit serving size or just go for it on special occasions.

Ingredients

  • Bread: 1 cup butter
  • 1 1/4 - 1 3⁄4 cups sugar
  • 2 Tablespoons orange zest
  • 3 eggs
  • 1⁄2 teaspoon vanilla
  • 3⁄4 cup buttermilk
  • 2 1⁄2 cups fresh cranberries
  • 2 1⁄2 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • Glaze: 1 1⁄2 cup powdered sugar
  • 1 Tablespoon orange juice
  • 1 Tablespoon orange zest (can sub 1 1/2 T. orange juice)
  • 1 Tablespoon milk
  • 1⁄4 teaspoon vanilla

Method

Step 1

Preheat oven to 350 degrees F.

Step 2

In a large bowl, cream butter, sugar and orange zest together for 3 to 5 minutes.

Step 3

Add eggs one at a time and beat an addition minute per egg. Add vanilla and mix in.

Step 4

In a separate large bowl, mix and combine dry ingredients together. Add dry ingredients alternatively with the buttermilk to the butter/sugar/orange zest/egg mixture. Fold in cranberries.

Step 5

Grease and flour either 2 large bread pans or 3 small bread pans. Pour batter and bake at 350 degrees F for 55 to 60 min. Let loaves cool. *Optional: top loaves with sliced almonds

Step 6

Orange Glaze: Whisk glaze ingredients together until smooth. After loaves are cooled, pour glaze over each loaf.

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