Cranberry Orange Pound Cake with Glaze
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This cranberry orange pound cake with glaze is pure comfort, with a tender, rich crumb and bright fruit in every slice. I love how it feels special enough for a holiday table but still simple enough to make for a weekend treat. The sweet orange glaze adds a fresh finish, while the cranberry layer brings a pleasant tart bite.
The cake gets its buttery richness from softened unsalted butter and cream cheese. Six eggs help create its classic pound cake texture, while vanilla, fresh orange juice, and orange zest add warm, citrusy flavor. A layer of whole-berry cranberry sauce runs through the middle, and a quick powdered sugar glaze finishes the cake with extra orange flavor.
Although it looks impressive, this cranberry orange pound cake is easy to assemble. First, beat the butter, cream cheese, and sugar until fluffy, then mix in the eggs and orange flavorings. Next, add the dry ingredients, layer the batter with cranberry sauce in a Bundt pan, and bake. After cooling, drizzle the cake with the simple glaze.
Serve a slice with coffee after dinner, bring it to a family gathering, or set it out for a holiday brunch. Since the cake serves 12 and can be frozen before glazing, it is also a handy make-ahead dessert for busy days.
Why You’ll Love This Cranberry Orange Pound Cake with Glaze
- Rich, tender texture: Cream cheese and butter give the cake a soft, moist crumb.
- Bright fruit flavor: Orange zest and juice balance the sweet cake, while cranberry sauce adds a tart, fruity ribbon.
- Easy-to-find ingredients: You can use a can of whole-berry cranberry sauce or homemade sauce.
- A lovely centerpiece: The Bundt shape and orange glaze make this cake look special without fussy decorating.
- Make-ahead friendly: Bake and freeze the cake without glaze, then thaw and finish it when you are ready to serve.
Cranberry Sauce Tips
Choose whole-berry cranberry sauce for the best texture and a visible ribbon of fruit inside the cake. If you use canned sauce, stir it first to loosen it so it spreads easily. Homemade cranberry sauce works too, as long as it is thick rather than runny. If it seems very wet, drain off excess liquid before layering it into the batter. Most importantly, keep the cranberry sauce away from the Bundt pan’s edges so it does not interfere with the cake releasing cleanly.
Options for Substitutions
- Cream cheese: Use full-fat cream cheese for the richest crumb. Reduced-fat cream cheese may work, but it can make the cake less rich.
- Orange juice: Use fresh or bottled orange juice. For a slightly different citrus note, try lemon juice, though the flavor will be sharper.
- Orange zest: If you do not have a fresh orange, omit the zest rather than adding extra juice, which could change the batter’s moisture.
- Cranberry sauce: Use homemade whole-berry cranberry sauce or canned whole-berry sauce. Avoid very thin cranberry relish, which may make the center soggy.
- All-purpose flour: A 1-to-1 gluten-free baking flour blend may work, but check that it is designed to replace wheat flour in cakes.
- Glaze: For a less sweet finish, use less glaze or leave it off. You can also whisk powdered sugar with a little milk, though the glaze will have less orange flavor.
Watch Out for These Mistakes
A Bundt pan has plenty of grooves where cake can stick. Therefore, butter and flour the entire inside carefully, including the center tube. Tap out extra flour so it does not leave a thick coating on the finished cake.
Do not use cold butter, cream cheese, or eggs. Room-temperature ingredients blend more evenly and help the batter bake into a tender cake. Also, add the eggs one at a time and mix well after each addition.
Once you add the flour mixture, mix only until the flour disappears. Overmixing can make the cake dense or tough. Likewise, spread the cranberry sauce in an even layer and keep it away from the pan’s sides and center tube.
Begin checking the cake at 55 minutes, since ovens and pans can vary. A toothpick inserted into the cake should come out clean. Then let the cake cool in the pan for 20 minutes before turning it out. If you unmold it too soon, it may break; if you wait too long, it may stick.
What to Serve With Cranberry Orange Pound Cake with Glaze?
Serve this cake with freshly brewed coffee or black tea, which balance its sweetness nicely. For a brunch spread, pair it with plain Greek yogurt, fresh berries, or a simple fruit salad. A small scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream also makes a lovely dessert pairing. Since the cake already has a rich, fruity flavor, keep the sides simple.
Storage Instructions
Store: Keep leftover cake tightly covered at room temperature for up to 3 days. If your kitchen is warm, or if you prefer chilled cake, refrigerate it in an airtight container for up to 5 days. For the best texture, let refrigerated slices sit at room temperature briefly before serving.
Freeze: Freeze the cooled cake without glaze. Wrap it tightly in plastic wrap, cover it with foil, and place it in a freezer bag for up to 3 months. To serve, thaw it overnight in the refrigerator, bring it to room temperature, and add the glaze.
Reheat: This cake tastes best at room temperature, so it does not need reheating. If you would like a warm slice, microwave it on a plate for about 10 to 15 seconds, then check the temperature and warm it a little longer if needed. For stovetop warming, place a slice in a covered skillet over very low heat for a few minutes, checking often so it does not dry out.
Recipe Info
Preparation Time: 20 minutes active preparation, plus 1 hour 20 minutes cooling
Cooking Time: 55 to 60 minutes, about 1 hour
Total Time: About 2 hours 40 minutes
Level of Difficulty: Easy
Servings: 12
Calories: 575 kcal per serving, as provided
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Approximate estimates per serving, based on 12 servings:
- Calories: 540 to 610
- Protein: 6 to 8 g
- Fat: 25 to 31 g
- Carbohydrates: 72 to 82 g
These figures are estimates. They can vary depending on the cranberry sauce brand, the size of each slice, and the ingredients you use.
Ingredients
For the cake
- 1 cup unsalted butter, softened to room temperature
- 8 oz package cream cheese, softened to room temperature
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 1 teaspoon vanilla
- 2 tablespoons orange juice
- Zest of one small orange
- 3 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 14 oz cranberry sauce (homemade or one can whole-berry, loosened)
For the glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/4 teaspoon orange zest
Step-by-Step Instructions
Step 1: Prepare the Bundt Pan
Heat the oven to 350°F. Butter and flour a 10-inch Bundt pan thoroughly, working into every groove. Then tap out any excess flour. Careful pan preparation helps the cranberry orange pound cake release cleanly after baking.
Step 2: Make the Creamy Batter
Beat the butter, cream cheese, and sugar in a large bowl until light and fluffy. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla, orange juice, and most of the orange zest. Save 1/4 teaspoon zest for the glaze.
Step 3: Add the Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt in a separate bowl. Add the dry mixture to the creamy batter a little at a time, mixing just until combined. Avoid overmixing, since that can make the cake dense.
Step 4: Layer the Batter and Cranberry Sauce
Spoon half of the batter into the prepared pan and smooth the top. Spread the cranberry sauce over the batter, keeping it away from the pan edges and center tube. Then top with the remaining batter and smooth it gently.
Step 5: Bake and Cool
Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Run a thin, flexible knife around the sides of the cake. Let it cool in the pan for 20 minutes, then turn it out onto a serving plate and allow it to cool completely.
Step 6: Glaze and Serve
Whisk the powdered sugar, orange juice, and reserved orange zest until smooth. Add a little more powdered sugar or juice as needed to make a drizzling consistency. Drizzle the glaze over the cooled cake, letting it run down the sides, then slice and serve.
Conclusion
This cranberry orange pound cake brings together a rich cream cheese batter, a tart cranberry layer, and a bright orange glaze. It is easy to prepare, serves 12, and can be made ahead by freezing it unglazed. Try it for your next brunch or family gathering, then share how it turned out. If you enjoy fruit-filled cakes, explore more easy Bundt cake recipes for your next baking day.
Cranberry Orange Pound Cake
Ingredients
Method
- Heat the oven to 350°F. Butter and flour a 10-inch Bundt pan thoroughly, working into every groove. Tap out any excess flour.
- Beat the butter, cream cheese, and sugar in a large bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, orange juice, and most of the orange zest.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl. Add the dry mixture to the creamy batter a little at a time, mixing just until combined.
- Spoon half of the batter into the prepared pan and smooth the top. Spread the cranberry sauce over the batter, keeping it away from the pan edges and center tube. Top with the remaining batter and smooth it gently.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 20 minutes, then turn it out onto a serving plate and allow it to cool completely.
- Whisk the powdered sugar, orange juice, and reserved orange zest until smooth. Drizzle the glaze over the cooled cake and serve.
