Cranberry Orange Pound Cake
Cranberry Orange Pound Cake is a moist, flavorful dessert that perfectly combines the tangy essence of fresh oranges with the tartness of cranberries, making it an ideal treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Total Time: 0 hours
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- Zest from 2 large oranges
- 1 cup fresh or frozen cranberries
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about three minutes.
- Add Eggs: Incorporate the eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients while alternating with the orange zest.
- Fold in Cranberries: Gently fold in the cranberries until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth out the top. Bake for approximately 60–70 minutes or until a toothpick inserted comes out clean. Let cool in the pan for about ten minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg