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Glazed Cranberry-Orange Pound Cake
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Indulge in a decadent Glazed Cranberry-Orange Pound Cake, a delightful blend of tart cranberries and zesty orange in a moist, buttery cake. Perfect for holiday baking.
Ingredients:
  • Softened butter, for the pan
  • All-purpose flour, for the pan
  • 1 1/2 cups fresh or frozen cranberries
  • 1 1/2 teaspoons all-purpose flour
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1/2 cup unsalted butter, at room temperature
  • Zest of one navel orange
  • 4 eggs
  • 1/4 cup fresh orange juice
  • 1/3 cup granulated sugar
  • 1/2 cup water
  • 3/4 cup granulated sugar, divided
  • 1 cup fresh cranberries (from 12 oz bag)
  • 1/4 cup fresh or thawed (not frozen) cranberries
  • 2 to 3 tablespoons milk
  • 3/4 cup powdered sugar
Instructions:
  • Preheat your oven to 325°F. Coat a 10-cup fluted tube cake pan with room-temperature butter using a pastry brush, making sure to cover every part. Dust with all-purpose flour, tapping out any excess. Set aside the pan.
  • Combine cranberries with flour in one bowl. Then, mix cake mix, pudding mix, water, butter, orange zest, and eggs in another bowl using an electric mixer. Gently fold in the floured cranberries. Pour the batter into the pan and bake for 57-65 minutes until a cake tester comes out clean. Let it cool for 15 minutes before serving.
  • In a small bowl, mix together orange juice and 1/3 cup granulated sugar until the sugar is mostly dissolved.
  • Place a wire rack on top of the cake, then flip onto a baking sheet. Gently tap the pan to release the cake and lift it off. Use a cake tester or toothpick to poke holes all over the surface without tearing it. Brush the orange glaze over the cake's surface with a pastry brush, letting some spill onto the baking sheet. Let the cake cool completely.
  • For the sugared cranberry garnish, in a medium pan, bring 1/2 cup of water and 1/2 cup of granulated sugar to a boil. Let it simmer on low heat for 3 minutes. Add 1 cup of cranberries, making sure they are fully coated in the syrup. Remove from heat and stir for 1 minute. Use a slotted spoon to transfer cranberries to a parchment-lined baking sheet to dry for 1 hour. Lastly, roll the cranberries in batches in the remaining 1/4 cup of granulated sugar for a sweet coating.
  • Blend 1/4 cup cranberries with milk until smooth. Strain the mixture through a sieve into a bowl, pressing with a spoon to release the cranberry-infused milk. Discard solids. Whisk cranberry-infused milk with powdered sugar until smooth. Enjoy!
  • Pour the cranberry glaze over the moist cake, then garnish with candied cranberries if desired. Cut into slices and enjoy!

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