Orange Cranberry Pound Cake
This pound cake is unique and tasty. Serve warm or make a day ahead, it’s up to you. Either way, it’s delicious!
Servings 10 servings
Ingredients
Cake:
- 1 cup dried cranberries, chopped small and then reconstituted
- 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
- Put chopped cranberries and fresh orange juice in a small pot and heat till orange juice is simmering. Simmer for 10 minutes (or until most of the liquid is absorbed), turn off heat and allow cranberries to rest in juice until cool (at least a half hour)
- 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!