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!
Prep Time20 minutesmins
Cook Time50 minutesmins
Course: Dessert
Cuisine: American
Keyword: Christmas cranberry pound cake, cranberry cream cheese pound cake, Cranberry pound cake, How to Make Cranberry Bundt Cake
Servings: 10Servings
Calories: 347kcal
Author: Natasha Minocha
Ingredients
1 1 /4cupMilk
1tbspVinegar
2 1/4cupAll-purpose flour
2tspBaking powder
1/2tspBaking soda
1/2cupButter, softenedI used salted butter. If using unsalted butter, add 1/4 tsp salt to the dry ingredients
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!