Mile High Orange Cranberry Pound Cake
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.
Servings: 20 people
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
- ⅓ c All Purpose Flour (To coat the cranberries)
- Sugared Cranberries:
- 1 c Fresh Cranberries
- ⅔ c Granulated Sugar
- ¼ c Water
- ¼ c Ice Water
- ⅓ 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 ⅓ 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 ⅓ 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
⇢ Use room temperature ingredients – Butter, eggs, orange juice, and sour cream should be at room temp so they blend smoothly without clumping. Set them out ahead of time.
⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.
⇢ Cream butter and sugar well – Mix for about 5 minutes until light and fluffy.
⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.
⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.
⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.