Cranberry And Orange Pound Cake Recipes

ORANGE CRANBERRY POUND CAKE

Steps:

• Preheat oven to 325, use a paper towel to butter a bunt pan and coat lighlty with flour
• Put chopped cranberries and fresh orange juice in a small pot and heat till orange juice is simmering. Simmer for 10 minutes (or until most of the liquid is absorbed), turn off heat and allow cranberries to rest in juice until cool (at least a half hour)
• Measure flour, baking powder and salt into a large bowl and set aside.
• In a mixer, mix butter and cream cheese till smooth. Add eggs and mix till combined.
• Add sugar and orange zest, mix until well incorporated. Add flour mixture a little at a time. When batter is well blended, add cranberries to batter and fold in by hand.
• Pour batter into prepared bundt pan and bake for 50-55 minutes or until an inserted toothpick comes out clean. Allow cake to cool, gently remove from pan and glaze.
• Zest orange, set aside. Place powdered sugar in a large bowl and add orange juice a little at a time and whisk. You want this icing to be really thick, like molasses. If you add too much juice the icing will run off the cake and pool on the plate. When icing is the right consistency, add orange zest, whisk. When cake is cooled pour icing over (it should be so thick, it barely pours) and serve!

ORANGE CRANBERRY POUND CAKE WITH VANILLA GLAZE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat just until combined. Fold in cranberries and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Drizzle over cake.

CRANBERRY ORANGE POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 9x5 loaf pan with butter.
• Prepare the dry ingredients: In a large bowl, whisk the flour, baking powder, and salt until evenly combined. Set aside.
• With a handheld mixer or a stand mixer with the paddle attachment, beat the softened butter on high speed until light and fluffy, about 1-2 minutes. Add the granulated sugar, and mix on high speed until fluffy for 1-2 minutes, scraping the sides of the bowl as needed.
• Lower to medium speed and add in the eggs, one at a time, and mix until combined. Add the Greek yogurt, vanilla extract, and the 3 teaspoons of orange zest. Mix on medium speed until combined, scraping the sides of the bowl. Don't worry if it seems like the butter is separating from the liquids, it will come together when you add the dry ingredients.
• On low speed, gradually add the prepared dry ingredients and mix until evenly combined. Do no over-mix. Add the 2 tablespoons of orange juice and mix a few more times. At this point, the batter should be a bit thick and silky. With a rubber spatula, fold in cranberries until just combined.
• Pour batter over the prepared loaf pan, and even out the top with a rubber spatula. Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out mostly clean (a few crumbs are okay). If the top is browning too quickly, cover loosely with foil. When ready, remove from oven and let it cool for 10 minutes. Then, when it's easier to handle, remove pound cake from pan and let it cool completely on a wire rack.
• Once cooled, make the glaze/icing: Whisk the icing ingredients in a bowl, adding the liquid little by little. Glazes can be finicky when you add the liquid components, so whisk the orange juice and milk gradually until you get the desired thickness.
• Pour or spread the glaze over the cooled pound cake. Enjoy!

CRANBERRY ORANGE LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
• In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
• Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

ORANGE-CRANBERRY POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 9x5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.
• Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

CRANBERRY ORANGE POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter, sugar and orange zest together for 3 to 5 minutes.
• Add eggs one at a time and beat an addition minute per egg.
• Add vanilla and mix in.
• In a separate large bowl, mix and combine dry ingredients together.
• Add dry ingredients alternatively with the buttermilk to the butter/sugar/orange zest/egg mixture. Fold in cranberries.
• Grease and flour either 2 large bread pans or 3 small bread pans.
• Pour batter and bake at 350 degrees F for 55 to 60 min.
• Let loaves cool and pour glaze over them.
• Whisk glaze ingredients together until smooth.

CRANBERRY ORANGE CREAM CHEESE POUND CAKE RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Butter and flour two medium sized loaf pans (about 8x5x2.5 each), and set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, cream cheese, and sugar until creamy. When mixer is light in color and fluffy, add the zest. Set mixer to low and add in eggs, one at a time, incorporating well after each addition. Stir in vanilla. In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in cranberries. Divide batter evenly between your loaf pans. Place on a baking sheet, and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes, lay cakes on their sides, and allow to cool for another 5 minutes. Flip cakes onto their other sides and cool for another 5 minutes. Remove cakes from pans, and let cool on the wire rack. Drizzle with orange glaze while the cake is still warm. Serve warm or at room temperature. Orange Glaze: Whisk confectioners sugar, butter, orange zest and orange juice together in a small bowl. Add more juice or sugar to achieve the desired consistency.

CRANBERRY-ORANGE POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.

CRANBERRY-ORANGE POUND CAKE

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.
• Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
• In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.