Cranberry pound cake is outrageously delicious. With a dense but moist crumb crammed with juicy bites of tart cranberries, it’s one of my best cream cheese pound cake recipes. Charming and festive, it’s topped with a flood of zingy citrus icing!
Slice the pound cake with cranberries, and you have a stunner on your hands. Strikingly gorgeous, the cake with cranberries has a scrumptious balance of sweetness and tanginess in every luscious bite.
The cranberries burst into fruity goodness, complementing the nutty flavor of the walnuts. The orange zest adds jazz and brightness to the crumb that’ll have you dancing with joy and the word “love” flying about.
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WHY TRY THIS CRANBERRY POUND CAKE?
The recipe for this bundt cake with cranberries is a keeper.
Bright and citrus-kissed, it’s exceptionally good with tea time.
The pound cake with cream cheese is a brunch favorite, with its rich, moist texture and cranberry-infused filling.
Delicious as dessert during a New Year’s party and fantastic as a homemade gift for holidays and beyond!
HOW TO MAKE CRANBERRY BUNDT CAKE?
Step 1: Set your oven to preheat. Mix vinegar with warm milk and set aside till it curdles into buttermilk.
Step 2: Beat softened butter and cream cheese.
Step 3: Mix in the vanilla extract, followed by the buttermilk.
Step 4: In another bowl, sift the baking powder, baking soda, and flour.
Step 5: Combine the wet and dry ingredients.
Step 6: Fold in lots of orange zest, finely chopped walnuts, and frozen cranberries.
Step 7: Transfer the cranberry cream cheese pound cake batter to the bundt pan.
Step 8: Bake the pound cake for 50 minutes, or until a skewer inserted comes out with a few moist crumbs attached.
Step 9: Cool the cranberry pound cake in the pan for 10 to 15 minutes.
Step 10: Carefully turn it over on a wire rack and then cool completely.
Optional step: Whisk together icing sugar and orange juice, and then pour the glaze over the cooled cranberry bread.
Final step: Garnish with orange zest and gold sugar sprinkles, and then serve!
CRANBERRY ORANGE BUNDT CAKE RECIPE NOTES
- Don’t thaw the frozen cranberries; they cook as the eggless bundt cake bakes.
- Toss your cranberries in flour before you fold them into the cranberry orange bundt batter so they don’t sink to the bottom.
- Liberally grease your bundt pan. Then dust it with flour so the baked cake slides right out.
- Fresh orange zest does wonders for the cake, filling the crumb with a flavor that nothing else can impart. So, use an entire orange. It may seem like a lot, but it’s needed, so don’t skimp.
- Use the juice of the same orange to make the glaze.
HOW TO STORE CREAM CHEESE POUND CAKES?
My cranberry pound cake disappeared in less than 3 days. But it keeps well for a week on the countertop. If it’s not cold in your corner of the world, refrigerate it. Nuke it in the microwave for 15–20 seconds before eating.
ORANGE CRANBERRY BUNDT CAKE SUBS & SWAPS
Butter: Make sure it’s softened. I used regular salted. For unsalted butter, add a quarter teaspoon of salt to the dry ingredients of the cranberry bundt cake.
Cream cheese: Store-bought or homemade cream cheese are both fine; just make sure it’s softened so it mixes well in the batter.
Sugar: Regular, caster or cane sugar will work like a charm in this recipe for cranberry pound cake.
Buttermilk: White or regular vinegar - either can be used to make buttermilk at home. If you’re not too confident about it, stick to store-bought. It keeps your bakes super moist and adds a kick of flavor you’ll love.
Flour: All-purpose, whole wheat, or 50-50 of both; pick whatever tickles your palate.
Cranberries: I got my hands on a bag of frozen cranberries, so that’s what went into the bundt cake, but fresh berries are good too. If frozen or fresh cranberries are not available to you, try dried, like I did for my cranberry orange loaf.
Nuts: You can leave the walnuts out or substitute them with pistachios and make a Christmas cranberry pound cake with red and green pops.
MORE EASY NEW YEAR’S DESSERTS
Strawberry Cream Cheese Pound Cake
Chocolate Raspberry Brownie Bites
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this cranberry pound cake as much as we do!
📖 Recipe
The BEST Cranberry Pound Cake
Ingredients
- 1 1 /4 cup Milk
- 1 tbsp Vinegar
- 2 1/4 cup All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 cup Butter, softened I used salted butter. If using unsalted butter, add 1/4 tsp salt to the dry ingredients
- 1/2 cup Cream cheese softened
- 3/4 cup Granulated sugar
- 1.5 tsp Vanilla extract
- 1.5 cup Frozen cranberries
- 1/2 cup Chopped walnuts
- Zest from 1 whole orange
Orange Glaze
- 1/3 cup Icing sugar
- 2-3 tbsp Orange juice
Instructions
- Preheat your oven to 180C. Grease your bundt pan very very well. You can also use an 8" or 9" round cake tin.
- In a small bowl, mix the milk and vinegar. Set aside for a few moments. This is your buttermilk.
- While the milk curdles, sift all-purpose flour, baking powder, and baking soda.
- In another bowl, using an electric beater, cream the butter, cream cheese, and sugar till light and fluffy.
- Add in the buttermilk along with vanilla extract.
- Add the dry ingredients to it to form a thick, smooth batter.
- Fold in orange zest, chopped walnuts, and frozen cranberries ( tossed in 1 tsp of flour).
- Pour the batter into the prepared Bundt pan and bake at 180 C for 40-50 minutes or until a skewer inserted in the thickest part of the cake comes out clean.
- Allow to cool in the pan for 10-15 minutes before turning it out on a cooling rack.
Orange Glaze
- Combine icing sugar and orange juice in a small bowl until a smooth, thick mixture is formed.
- Pour over the cooled cake. Garnish with more orange zest and gold sugar sprinkles.
- Let the glaze set for 5-6 minutes. Slice and serve. Enjoy!
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