Cranberry Orange Pound Cake
A moist and flavorful pound cake packed with tart cranberries and zesty orange, perfect for holidays or special gatherings, offering a delightful balance of sweet and citrus flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 12-cup tube pan.
- In a large bowl, beat sugar and margarine until light and fluffy.
- Add vanilla and grated orange peel; mix well.
- Add eggs one at a time, beating well after each addition.
- Fold in chopped cranberries.
- Sift together flour and salt, then gradually add to the wet ingredients, mixing just until combined.
- Pour batter into prepared pan and smooth the top.
- Bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If fresh cranberries are unavailable, you can substitute with dried cranberries, but reduce the sugar slightly to account for their sweetness. Make sure to sift the flour and salt well to avoid lumps in your batter. For an added twist, try incorporating almond extract along with the vanilla.
Serving Suggestions
This Cranberry Orange Pound Cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a light drizzle of Old-Fashion Cooked Chocolate Icing for a decadent touch. Pair it with a cup of tea or coffee for a perfect afternoon snack, or serve it as a festive dessert alongside My Lime Congealed Salad at your next gathering.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice the cake and warm in a microwave for about 15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Orange Pound Cake contains roughly 331 calories, with 4g protein, 42g carbohydrates, and 17g fat. It is a good source of calcium (18% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 1029mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries in this recipe?
Yes, you can use frozen cranberries directly in the batter without thawing. This helps maintain their shape and prevents excess moisture from altering the cake's texture. Just make sure to chop them before folding into the batter for even distribution.
What can I substitute for sour cream?
If you don't have sour cream on hand, you can use plain Greek yogurt as a suitable substitute. It will provide the same tangy flavor and moisture. Alternatively, a mixture of milk and vinegar can mimic sour cream's acidity and consistency.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for an additional 5-10 minutes, checking periodically.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).