Cranberry Pound Cake Has a Refreshing Flavor That Is Welcome Any Time of Year!

This Cranberry Pound Cake is so beautiful and festive, it is just a natural for the Christmas Season.  But the flavor is so delicious and refreshing it would also be a welcome addition to the dessert table any time of year.  Consider using the un-iced cranberry pound cake for baked French toast.  YUM!!!


Cranberry Pound Cake


Cranberry Pound Cake


  • 1½ cups plus 3 Tablespoons cake flour, sifted
  • ½ teaspoons baking powder
  • Pinch of salt
  • 1 cup whole cranberries, fresh (coat with 2 T flour and set aside)
  •  ½ cup unsalted butter, room temperature
  •  1½ cups sugar
  •  ½ cup heavy cream
  •  ½ cup sour cream
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • 2 teaspoons orange zest


Preheat the oven to 350 degrees F

Butter and flour a loaf pan.

Mix together the cake flour, salt and baking powder. Set aside.

In a standing mixer fitted with the paddle attachment, beat butter, on medium speed till creamy, slowly add sugar and continue to beat on medium speed until blended and creamy, about 3-4 minutes. Add orange zest,  cream, vanilla, and sour cream, and continue to beat on medium speed until well blended.

Add dry ingredients on low-speed, alternating with the eggs, and ending with the dry ingredients.  Fold in the last addition of dry ingredients by hand.  Add the flour coated cranberries and stir just until incorporated.

Pour the batter into prepared loaf pan and bake for about 55 to 65 minutes or until the top of the cake is golden brown and a toothpick inserted comes out clean.  Remove the pound cake from the loaf pan and cool on the rack.

White chocolate Glaze:


  • 1/3 c powder sugar
  • 3 ounces white chocolate, melted
  • 1 Tablespoon orange juice
  • ¼ c dried cranberries
  • Optional:  1 T  Godiva White Chocolate Liqueur

Place sugar in a bowl; add orange juice, whisk until the icing sugar is moist and loose (you may need to add additional juice depending on the thickness of the icing and if you are using the liqueur). Add and whisk the white chocolate liqueur until the glaze is slightly thickened.  Pour the melted white chocolate into the glaze and mix with a spatula until well incorporated.  Spread over the cooled cranberry pound cake.  Sprinkle the dried cranberries on top.

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