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Orange-Cranberry Pound Cake
Orange-Cranberry Pound Cake
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Prep Time:
20 minutes
Total Time:
3 hours
Indulge in a luxurious orange-cranberry pound cake for a delightful weekend morning treat.
Ingredients:
  • 3/4 cup butter, softened
  • 3/4 cup granulated sugar
  • 3 eggs
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup sweetened dried cranberries
  • 1 tablespoon grated orange peel
  • 2 tablespoons coarse or granulated sugar
Instructions:
  • Preheat the oven to 350°F. Prepare a 9x5-inch loaf pan by greasing and flouring it. In a large bowl, use an electric mixer on medium speed to beat the butter and 3/4 cup of granulated sugar for about 3 minutes until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the orange juice and vanilla until well blended, for about 30 seconds.
  • Combine flour, baking powder, and salt in the bowl and mix on low speed for 30 seconds until just blended. Gently fold in cranberries and orange peel using a spoon. Transfer the batter into the pan and generously sprinkle with coarse sugar.
  • Bake for 50 to 55 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 15 minutes, then transfer to a cooling rack. Let it cool completely for about 1 hour and 30 minutes.

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