Rich, moist and bursting with the combination of orange and cranberry flavor, this Mile High Orange Cranberry Pound Cake is the perfect cake for the holiday season.
There's something magical that happens when citrus meets tart, juicy cranberries-and this Mile High Orange Cranberry Pound Cake delivers every bit of that holiday flavor. Each slice is beautifully tender, full of fresh orange flavor, and sweet-tart cranberries in every bite. It's the kind of cake that brings everyone into the kitchen and will have your guests asking for more. Let's talk about how to bake this cake.
Video Tutorial
Why this cake needs to be on your Christmas table and beyond
Brings together bright orange and tart cranberries for festive holiday flavor!
Buttery, tender and moist crumb making each slice irresistible and will have you reaching for more.
Easy enough for everyday baking, yet impressive enough for special occasions.
A seasonal favorite that transitions beautifully into winter and beyond.
Video tutorial included to guide you through the process step by step!
Tips before you start
Choose the right Orange juice. Orange juice with no pulp is needed for this recipe for the best result.
Fresh cranberries are better. Fresh cranberries produce the best result for this recipe.
Make sure you have 18 cup bundt pan. A 18 cup bundt pan is needed to make a mile high pound cake. Find the pan located in my store.
Use room temperature ingredients. This helps the butter, sour cream, eggs and orange juice blend smoothly, creating a creamy, even batter for that perfect pound cake texture.
Measure flour carefully. Spoon the flour into your measuring cup and level it off with a knife to avoid an overly dense or dry pound cake.
Avoid overmixing. Once you add the flour, mix just until combined to keep the cake tender.
Prep your Bundt pan properly. A well-prepped pan is your best defense against sticking. Grease thoroughly for the best result.
All the cake to cool before glazing. Make sure the cake has cooled completely before adding the glaze so it sits on top instead of soaking in. After glazing, give it a few minutes to set, then add the cranberries so they stay in place and don't slide off.
Recommended tools and equipment:
- Bundt Pan (A 18 cup bundt pan is needed for this volume of recipe.)
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
- Orange Extract
Storage Instructions
Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.
| Storage Method | Duration | Notes |
| Airtight container, room temp | 5 days | Wrap in plastic for best results |
| Refrigerator (airtight) | 5 days | Bring to room temp before serving |
| Freezer (sliced or whole) | 3 months | Wrap in plastic and foil; thaw overnight |
Recipe Substitutions
- Fresh Cranberries → Frozen Cranberries
Use them straight from the freezer-no thawing needed. Just fold them in gently to prevent streaking. - Orange Zest → Orange Extract
If you're out of fresh oranges, use ½ - 1 teaspoon of orange extract. It won't add the same brightness, but it still gives great citrus flavor. - Orange Juice → Buttermilk
If you don't have orange juice, replace it with one cup of buttermilk and add an extra teaspoon of orange extract. - Salted Butter → Unsalted Butter
You can use unsalted butter instead of salted butter. If you have unsalted butter on hand and want to add salt, add 1 teaspoon of salt to the batter. Salt is not needed, but boost the flavor of the pound cake. - All-Purpose Flour → Cake Flour Cake flour may be used as an alternative to All Purpose flour for this recipe. You may also choose to use half All Purpose flour and Cake flour.
- Sour Cream → Greek Yogurt
Same measurement, same moisture-Greek yogurt gives a slightly tangier flavor.
Serving Suggestions
- Add a Dusting of Powdered Sugar
A light sprinkle creates a simple, elegant finish-perfect for holiday tables. - Serve with an Orange slices
Top the cake with orange slices for extra flavor and decor. - Top with Fresh Whipped Cream
Whipped cream adds a soft, creamy contrast to the dense, buttery crumb. - Enjoy with Coffee or Tea
The citrus and cranberry flavors pair well with a hot cup of coffee, chai, or a holiday spice tea. - Serve Slightly Warm
The cake is great at room temperature, but is also great slightly warmed.
Mile High Orange Cranberry Pound Cake
Ingredients
- Pound Cake Ingredients:
- 4 c All Purpose Flour
- 4 c Granulated Sugar
- 2 c Salted Butter - Room Temperature
- 1 ½ c Sour Cream - Room Temperature
- 10 Large Eggs - Room Temperature
- ¼ c Orange Juice (No pulp)
- 1 teaspoon Baking Powder
- 1 ½ tablespoon Orange Extract
- 1 tablespoon Vanilla Extract
- 1 ½ c Fresh Cranberries - Rinsed and Drained
- â…“ c All Purpose Flour (To coat the cranberries)
- Sugared Cranberries:
- 1 c Fresh Cranberries
- â…” c Granulated Sugar
- ¼ c Water
- ¼ c Ice Water
- â…“ c Granulated Sugar
- Orange Glaze:
- 3 c Powdered Sugar
- 1 tablespoon Orange Extract
- ¼ c Orange Juice (No pulp) May add a tablespoon or more to reach your desired consistency.
Instructions
- Pound Cake Instructions:
- Preheat your oven to 325 degrees.
- Rinse and drain your cranberries, then toss them in â…“ c flour. Sit them to the size.
- Using a hand or stand mixer, mix the butter together then slowly add in the granulated sugar. Mix on medium speed until light and fluffy (approximately 5 minutes).
- Add the orange and vanilla extracts to the batter.
- Then add the eggs to the bowl one at a time, mixing only until combined after each addition before adding the next egg.
- Mix in the flour alternating with the sour cream beginning and ending with the flour.
- While mixing in the remaining flour, drizzle in the orange juice.
- Fold in floured cranberries and any remaining flour.
- Spray a 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly. Bake the pound cake for about an hour and 30 minutes or longer if needed. (The cake may take 2 hours or to bake).
- The cake is done once a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 10-15 minutes before removing it from the pan. Allow the cake to completely cool before glazing.
- Prepare Sugared Cranberries:
- In a medium size sauce pan, add ⅔ cup sugar and ¼ cup of water and bring to a boil. Stir to dissolve the sugar.
- Remove from heat and add ¼ cup ice water. Add cranberries and toss to coat.
- Remove the cranberries from the pan using a slotted spoon. Spread the cranberries on plate or cooling rack to drip excess liquid, toss in â…“ cup sugar. Sit to the side while preparing the glaze.
- Prepare the Orange Glaze:
- Using and hand or stand mixer, powdered sugar, orange extract and orange juice. Add the orange juice slowly until your desired consistency is reached. Slowly pour over your cooled cake.
- After glazing, give it a few minutes to set, then add the cranberries so they stay in place and don't slide off. Top/decorate with the sugared cranberries then serve and enjoy!
Video
Notes
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes! Fresh is better, but frozen may also be used. Don't thaw them-fold them in straight from the freezer to prevent the color from bleeding into the batter.
Can I use bottled orange juice?
Yes! Fresh is always better, but bottled juice works just fine.
Do I need to toss the cranberries in flour?
With a thick pound cake batter like this one, it's usually not necessary, but tossing them in flour can prevent them from sinking in the batter.
Can I bake this in a loaf pan instead of a Bundt pan?
Yes, but you'll need two standard loaf pans. The baking time will be shorter-start checking around the 55-60 minute mark.
Can this cake be made ahead?
It sure can. A pound cake is especially better at day two as the flavor deepen. Prep the cake and store in an airtight container for the best result.
Does this cake freeze well?
Yes. Wrap it in foil, then freeze for up to 3 months. Thaw at room temperature before serving.
What should I do if my cake browns too quickly?
Tent it loosely with foil during the last part of baking. This keeps the exterior from over-browning while the center finishes baking.
How do I know when the cake is done?
The top will be golden, the edges will pull slightly from the pan, and a skewer inserted deep into the center will come out clean or with moist crumbs-no wet batter.
Recipe inspiration by Old Country Kitchenware
More Pound Cake Recipes
Mile High Pineapple Upside Down Pound Cake: It's sweet, buttery and packed with citrus flavor!
Lemon Sour Cream Pound Cake: Another citrus-forward favorite, this moist cake brings bold lemon flavor and tender crumb to the table.
Mile High Five Flavor Pound Cake: rich, flavorful bundt featuring five complementary flavors - vanilla, almond, coconut, rum, and butter flavors
Find all of my pound cake recipes here
P Taylor says
I made this cake for Christmas, prettiest cake I ever made...and delicious!
Ashley Frederick says
That's wonderful! I'm so glad you all enjoyed it!