Orange-Glazed Cranberry Pound Cake

3 Reviews
ADD YOUR REVIEW
Charles E. Walton IV
Yield
Makes 16 to 20 servings
By Karen Barker
November 2004
RECIPE BY MyRecipes

This delicious cake combines the sweetness of orange with the tartness of fresh cranberries and sour cream. When in season, try substituting blueberries or raspberries. Bake the cake up to 1 day in advance and add icing 1 to 2 hours before serving. For testing purposes, we used a (10-cup) Cathedral Bundt pan from Nordic Ware. Dark pans will cause the cake to brown more quickly, so lower baking temperature by 25°. Greasing the pan with shortening helps ensure your cake will release all in one piece. The recipe makes 12 cups of batter; if using a 10-cup pan, bake the extra batter in a mini loafpan. For small cakes we used 2 (6-cup) Bundtlette pans from Nordic Ware and baked at 325° for 25 to 30 minutes. Prep: 30 minutes, Bake: 55 minutes.

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup butter, softened
  • 3 tablespoons orange zest (2 oranges)
  • 2 cups sugar, divided
  • 6 large eggs, separated
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) container sour cream
  • 2 (8-ounce) packages fresh or frozen cranberries, thawed (2 cups)
  • Orange Glaze
  • Orange Icing

How to Make It

Step 1

Preheat oven to 350°. Grease and flour a 10- x 3 1/2-inch Bundt pan. Turn pan over, and tap to remove excess flour.

Step 2

Sift together first 3 ingredients; set aside.

Step 3

Cream together butter, zest, and 1 3/4 cups sugar at medium-high speed with an electric mixer until light and fluffy. Add egg yolks, 2 at a time, beating just until blended after each addition. Add vanilla, and beat to incorporate.

Step 4

Add flour mixture to butter mixture alternately with sour cream, beating at low speed with electric mixer after each addition, beginning and ending with flour mixture. Transfer mixture to a large mixing bowl; set aside.

Step 5

Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold one-third of the egg whites into cake batter. Fold in remaining egg whites until almost incorporated; fold in cranberries. Transfer batter to prepared pan.

Step 6

Bake at 350° (325° if using a dark pan) for 55 to 65 minutes or until a tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes.

Step 7

Turn cake out onto a wire rack, and place over a baking sheet. Brush cake with warm Orange Glaze. Allow glazed cake to cool completely. Spoon Orange Icing over cake, allowing icing to drip irregularly down the sides. Allow icing to set before serving cake.

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Ratings & Reviews

Perfect & Impressive!

Barb9999
December 27, 2015
I made this for my husbands Christmas get together. It was such a hit. He brought me home a piece since I didn't think it was fair to sneak a piece. The taste is so good.....butter, sweet moist cake scattered with fresh cranberries.....the tartness meets the sweetness in your mouth and makes for  taste explosion! I used last years frozen bags of berries so you can bet I have bought and frozen more for more bakings of this fabulous cake. I followed the directions exactly and it was perfect. I used a Wilton  bundt pan which measures like 9.5 x 3.5 and it did not bake over. It did go right to the rim & had thought I would cut the very edge just for perfection, however my husband talked me out of it and glad he did. When I turned it over, it really made a nice little edge @ the bottom. Great cake and very impressive. 

Barb9999's Review

jackie2830
December 10, 2012
N/A

Victoire's Review

Victoire
December 25, 2008
This is a delicious and versatile cake, that would work equally well for an everyday dessert, a special brunch, or an informal holiday dinner. I will certainly make it again. I used a castle Bundt pan for mine. I made no changes in the cake recipe, but I did alter the glaze recipe. Since the presentation was beautiful in the castle pan, and I didn't want to cover it up with icing, I just doubled the glaze recipe, and used a 50/50 mixture of orange juice and Grand Marnier, plus a little orange zest, in place of the plain orange juice. I also threw a few fresh cranberries into the glaze mixture while heating it, to decorate the castle's towers. Then I painted the glaze over the entire cake surface. Beautiful, festive and just sweet enough! The recipe does make a little more batter than needed (leave 1/2-2/3 inch at the rim for rising), so I'd recommend using the extra batter in a muffin or cupcake pan. That way, you get to test out the finished product, and decide how much glaze and/or frosting you want to add.