The Organic Kitchen “Orange Cranberry Pound Cake” is a delicious cake that is perfect for special occasions, holidays, or just because you want to eat a delicious cake!
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The Orange Cranberry Pound Cake:
this cake is made with the usual cake ingredients, but it also includes fresh orange zest and dried cranberries!
How to “Zest” and Orange:
This is an orange cake so we use plenty of zest, in the batter and the glaze. So you will need to know how to zest citrus. You use a microplane to scrape the orange peel until the white is exposed underneath, then you move to a new area. The white is bitter, so we don’t want that.
The Glaze:
The glaze is made with orange juice, powdered sugar and orange zest. When making the glaze I can’t emphasize enough that it should be really thick. If the glaze isn’t thick enough it will run off the cake and pool on the platter. So be sure to follow the recipe instructions!
WANNA MAKE IT GLUTEN FREE? NO PROBLEM!
If gluten free living is your thang, you don’t have to sacrifice taste or texture. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking and works perfectly in this decadent pumpkin bread. It’s also soaked for easy digestion!
The Recipe: Orange Cranberry Pound Cake
You will need: a bunt pan and a microplane to zest citrus. Need to make this cake gluten free? I recommend Gluten Free Jovial Pastry Flour.
Orange Cranberry Pound Cake
Ingredients
Cake:
- 1 cup dried cranberries, chopped small
- ½ cup freshly squeezed orange juice
- 2 ⅓ Cups flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup butter, two sticks, room temp
- 6 oz cream cheese, room temp
- 1 ¾ Cups sugar
- freshly grated orange zest from two oranges
- 4 large eggs, plus 1 egg yolk (room temp)
Orange Glaze:
- 2 Cups powdered sugar
- 2-3 T freshly squeezed orange juice
- 1 tsp orange zest
Instructions
Cake:
- Preheat oven to 325, use a paper towel to butter a bunt pan and coat lighlty with flour
- Measure flour, baking powder and salt into a large bowl and set aside.
- In a mixer, mix butter and cream cheese till smooth. Add eggs and mix till combined.
- Add sugar and orange zest, mix until well incorporated. Add flour mixture a little at a time. When batter is well blended, add cranberries to batter and fold in by hand.
- Pour batter into prepared bundt pan and bake for 50-55 minutes or until an inserted toothpick comes out clean. Allow cake to cool, gently remove from pan and glaze.
Glaze:
- Zest orange, set aside. Place powdered sugar in a large bowl and add orange juice a little at a time and whisk. You want this icing to be really thick, like molasses. If you add too much juice the icing will run off the cake and pool on the plate. When icing is the right consistency, add orange zest, whisk. When cake is cooled pour icing over (it should be so thick, it barely pours) and serve!
Have the merriest Christmas ever!
“This Christmas and every Christmas will be richer by sharing and enjoying gifts that cannot be held but only felt.” ~ James E. Faust
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