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Irresistible Cranberry Orange Pound Cake

Irresistible Cranberry Orange Pound Cake You Can't Resist

This Irresistible Cranberry Orange Pound Cake features a delightful blend of tart cranberries and fresh orange zest, perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour substitute with gluten-free flour blend for a gluten-free version
  • 1 cup granulated sugar coconut sugar is a great alternative for a healthier option
  • 2 tsp baking powder ensure it's fresh for best results
  • 1 tsp salt fine sea salt is recommended for a smoother taste
  • 1 cup unsalted butter coconut oil works well for a dairy-free alternative
  • 3 large eggs for an egg-free cake, use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg)
  • 2 tbsp orange zest freshly grated zest delivers the best aroma
  • 2 cups fresh or frozen cranberries if using frozen, toss directly into the batter without thawing
Optional Glaze
  • 1 cup powdered sugar use it as a base for your glaze
  • 2 tbsp orange juice mix with powdered sugar for a simple glaze

Equipment

  • loaf pan
  • Mixing bowl
  • Hand mixer

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. In a separate bowl, use a hand mixer to beat the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Gently fold in the freshly grated orange zest.
  5. Gradually add the dry ingredients into the wet mixture, mixing just until combined, and then gently fold in the cranberries.
  6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
  7. Optional: Drizzle a simple glaze made of powdered sugar and orange juice over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 33gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Serve with whipped cream or a cup of coffee for the perfect pairing. Consider adding almond extract for a customized flavor.

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