Cranberry Filled Orange Pound Cake Recipes

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CRANBERRY ORANGE POUND CAKE



Cranberry Orange Pound Cake image

Make this delicious cranberry orange pound cake this holiday season! It's a festive holiday baking pound cake that is easy to make.

Provided by Tania

Categories     Baked Goods     Dessert

Time 2h30m

Number Of Ingredients 15

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened and at room temperature
1 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup Greek yogurt, at room temperature
3 teaspoons orange zest ((from 3-4 oranges))
2 tablespoons freshly squeezed orange juice, at room temperature
2 cups cranberries ((fresh or frozen))
2 cups powdered sugar, sifted ((plus more as needed))
1/2 tablespoon orange zest ((plus more if desired))
1/2 tablespoons fresh orange juice ((plus more as needed))
1 to 2 tablespoons milk ((plus more as needed))

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-FILLED ORANGE POUND CAKE



Cranberry-Filled Orange Pound Cake image

I made this for a holiday dinner with my family. Everyone loved the cran-orange flavor and the sweet glaze drizzled on top. For a fun variation, add 2/3 cup flaked sweetened coconut when including the orange juice to the batter, and sprinkle the finished cake with toasted coconut. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1 cup butter, softened
1 package (8 ounces) reduced-fat cream cheese
2 cups sugar
6 large eggs, room temperature
3 tablespoons orange juice, divided
4 teaspoons grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup dried cherries
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon grated orange zest
4 to 5 teaspoons orange juice

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in 2 tablespoons orange juice and the zest. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture, beating just until combined., In a small bowl, mix cranberry sauce, cherries and remaining orange juice. Spoon two-thirds of the batter into prepared pan. Spread with cranberry mixture. Top with remaining batter., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, orange zest and enough orange juice to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.

Nutrition Facts : Calories 573 calories, Fat 22g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 447mg sodium, Carbohydrate 87g carbohydrate (57g sugars, Fiber 2g fiber), Protein 9g protein.

CRANBERRY-ORANGE POUND CAKE



Cranberry-Orange Pound Cake image

At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. -Sheree Swistun, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings (1-1/2 cups sauce).

Number Of Ingredients 16

1-1/2 cups butter, softened
2-3/4 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 teaspoons grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped fresh or frozen cranberries
VANILLA BUTTER SAUCE:
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
1/2 cup butter, softened
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 543 calories, Fat 28g fat (17g saturated fat), Cholesterol 155mg cholesterol, Sodium 366mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY-ORANGE POUND CAKE



Cranberry-Orange Pound Cake image

Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
1 to 2 teaspoons grated orange peel
4 eggs
1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
Powdered sugar, if desired
1 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup orange juice
1/2 cup butter or margarine

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.

Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 17 g, TransFat 0 g

CRANBERRY-ORANGE POUND CAKE



Cranberry-Orange Pound Cake image

Boxes of cake mix and instant pudding mix speed the prep of this irresistibly rich pound cake.

Provided by Allrecipes Member

Time 2h42m

Yield 16

Number Of Ingredients 11

1 (18.25 ounce) package Betty Crocker® SuperMoist® golden vanilla or yellow cake mix
1 (3.4 ounce) package vanilla instant pudding and pie filling mix
1 cup water
½ cup butter or margarine, melted
1 teaspoon grated orange peel
4 large eggs eggs
1 ½ cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
1 cup sugar
1 tablespoon Gold Medal® all-purpose flour
½ cup orange juice
½ cup butter

Steps:

  • Heat oven to 350 degrees F. Grease and flour 12-cup Bundt cake pan.
  • Beat cake mix (dry), pudding mix (dry), water, butter, orange peel and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Fold in cranberries. Spread in pan.
  • Bake 1 hour 5 minutes to 1 hour 10 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
  • Serve with warm Orange Butter Sauce.
  • Orange Butter Sauce: Mix sugar and flour in 1-quart saucepan. Stir in orange juice. Add butter. Cook over medium heat about 2 minutes, stirring constantly, until thickened and bubbly.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 46.9 g, Cholesterol 77 mg, Fat 15.4 g, Fiber 0.5 g, Protein 3.1 g, SaturatedFat 8.4 g, Sodium 402.9 mg, Sugar 32.3 g

CRANBERRY-ORANGE POUND CAKE



Cranberry-Orange Pound Cake image

Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.

Provided by Midnite706

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 12

1 (18 ounce) box golden vanilla cake mix (Betty Crocker SuperMoist) or 1 (18 ounce) box yellow cake mix (Betty Crocker SuperMoist)
1 (3 1/2 ounce) box vanilla flavor instant pudding and pie filling mix (4 serving size)
1 cup water
1/2 cup margarine, melted
1 teaspoon orange peel, grated
4 eggs
1 1/2 cups fresh cranberries (do not thaw frozen cranberries) or 1 1/2 cups frozen cranberries, chopped (do not thaw frozen cranberries)
orange sauce
1 cup granulated sugar
1 tablespoon Gold Medal all-purpose flour
1/2 cup orange juice
1/2 cup butter

Steps:

  • Heat oven to 325°F Grease and flour, or spray with baking spray with flour, 12-cup fluted tube cake pan.
  • In large bowl, beat dry cake mix, dry pudding mix, water, melted butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Fold in cranberries. Spread in pan.
  • Bake 57 to 63 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 all sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake.
  • High Altitude (3500-6500 ft): Bake 63 to 69 minutes.

Nutrition Facts : Calories 339.1, Fat 16.4, SaturatedFat 5.6, Cholesterol 68.8, Sodium 425, Carbohydrate 45.7, Fiber 0.8, Sugar 33.2, Protein 3.2

ORANGE CRANBERRY BUNDT CAKE



Orange Cranberry Bundt Cake image

Provided by Marge Perry

Categories     Cake     Dessert     Low Cal     Cranberry     Healthy     Self     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 16

Number Of Ingredients 15

Vegetable oil cooking spray
3 cups plus 1 tablespoon all-purpose flour, divided
2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 eggs
3/4 cup lowfat buttermilk
1/2 cup olive oil
1/3 cup freshly squeezed orange juice
2 teaspoons orange zest
1 teaspoon vanilla extract
1/2 cup dried cranberries, coarsely chopped
1 cup confectioner's sugar
3 tablespoons Grand Marnier orange liqueur

Steps:

  • Heat oven to 350°. Coat a 10" Bundt pan with cooking spray and dust with 1 tablespoons flour. In a bowl, combine remaining 3 cups flour, granulated sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, buttermilk, oil, orange juice, zest, vanilla and cranberries; stir into flour mixture and pour into pan. Bake until toothpick inserted into cake comes out clean, about 40 minutes. Let rest 15 minutes; transfer cake to wire rack and cool completely. In a bowl, mix confectioner's sugar and orange liqueur until smooth. With a skewer, poke several holes in top of cake and drizzle with glaze.

ORANGE CRANBERRY POUND CAKE



Orange Cranberry Pound Cake image

This is a great cake. I got the recipe from a friend's grandmother. This was her annual offering for our Ornament Swap at Christmas and finally, after YEARS of begging, she gave us all the recipe.

Provided by Sherrybeth

Categories     Dessert

Time 1h20m

Yield 10-14 serving(s)

Number Of Ingredients 11

1 1/4 cups butter, at room temperature
1 (8 ounce) package cream cheese, room temperature
2 cups sugar
6 eggs
1/2 teaspoon vanilla
2 oranges, zest of, grated
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon clove
1/4 teaspoon salt
2 1/4 cups fresh cranberries, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour 9 inch bundt pan.
  • In mixing bowl, using mixer on medium speed, cream butter, cream cheese, and sugar until light and fluffy.
  • Reduce speed to low and mix in eggs one at a time.
  • Add vanilla and orange zest, scraping the sides of the bowl after each addition.
  • Stir together dry ingredients (flour, baking powder, cloves, and salt) in a medium bowl, mixing well.
  • Gradually add the dry ingredients to the butter mixture.
  • Beat on low speed until smooth.
  • DO NOT over beat.
  • Fold in cranberries.
  • Pour into the nonstick prepared Bundt cake pan (I do spray mine lightly with PAM to prevent sticking).
  • Bake for 50 to 55 minutes or until knife inserted in the center comes out clean.
  • Cool completely before serving and dust with powdered sugar if desired.

CRANBERRY ORANGE CAKE



Cranberry Orange Cake image

A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired.

Provided by Bringhomethebakin'

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 2h10m

Yield 12

Number Of Ingredients 11

baking spray
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
4 eggs
⅔ cup orange juice
1 tablespoon baking powder
2 ½ teaspoons vanilla extract
½ teaspoon salt
1 ½ cups fresh cranberries
1 orange, zested

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
  • Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
  • Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 60.3 g, Cholesterol 62 mg, Fat 19.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 242.6 mg, Sugar 36.5 g

ORANGE-CRANBERRY GLAZED CAKE



Orange-Cranberry Glazed Cake image

This orange cranberry cake is a gift to the holiday baker. It can be made ahead. It travels well. And it can be brought out any time of day - with coffee or tea in the morning or afternoon, or with Cognac or plum brandy after dinner. Dried cranberries add a jaunty burst of color that is especially nice for the most festive time of year. Don't worry if all the glaze doesn't stick; that is the charm of this cake.

Provided by Joan Nathan

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

1 cup/226 grams unsalted butter (2 sticks), at room temperature (or use 1 cup/236 milliliters coconut oil)
3 cups/360 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups/297 grams granulated sugar
4 large eggs (3 whole and 1 separated)
2 medium to large navel oranges
1 1/4 cups/160 grams dried cranberries
1/4 cup lemon juice (from 1 lemon)
3 to 3 1/2 cups/340 to 397 grams confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
  • Sift together flour, baking powder, baking soda and salt.
  • Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
  • Zest the oranges, then juice them, adding both the zest and 3/4 cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
  • Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
  • While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and 1/4 cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners' sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
  • Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 2 grams, Carbohydrate 96 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 243 milligrams, Sugar 67 grams, TransFat 0 grams

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From jamiegeller.com


CRANBERRY-ORANGE CAKE WITH ORANGE BUTTERCREAM RECIPE
Prepare the Orange-Cranberry Cake: Preheat oven to 350°F. Grease (with butter) and flour 3 (9-inch) round cake pans; line bottom of each pan with parchment paper and lightly grease parchment paper with cooking spray. Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugar ...
From southernliving.com


ORANGE-CRANBERRY POUND CAKE RECIPE - CLEVER HOUSEWIFE
Preheat oven to 350°. In a mixing bowl, cream the butter and sugar, beating until light and fluffy. Add the eggs, one at a time, and beat well after each addition.
From cleverhousewife.com


CRANBERRY ORANGE BOTTOM BUNDT CAKE RECIPE - PRACTICALLY …
2019-12-12 Preheat oven to 350 degrees. Spray bundt pan with nonstick cooking spray and flour. Set aside. To prepare cake batter: Combine cake mix, water, melted butter, eggs and sour cream to medium bowl and stir either by hand or with hand held mixer until well combined. Pour 2/3 of prepared batter into greased bundt pan.
From practicallyhomemade.com


CRANBERRY ORANGE CREAM CHEESE POUND CAKE - COMPLETELY DELICIOUS
2017-11-27 Preheat oven to 325 degrees F. Generously grease a 12 cup bundt cake pan. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, cream cheese and sugar until smooth and creamy, about 3 …
From completelydelicious.com


CRANBERRY ORANGE ALMOND POUND CAKE - CREATE THE MOST AMAZING …
Butternut Squash Soup Recipe With Cream Cheese - Pip And Ebby
From recipeshappy.com


CRANBERRY ORANGE POUND CAKE WITH CREAM CHEESE GLAZE
2016-11-09 Instructions. Preheat oven to 350 degrees F. Liberally - and I mean liberally! - grease a Bundt pan with cooking spray, preferably the kind with flour in it. Set aside. In the bowl of a stand mixer, cream the butter and sugar together on medium speed for 5 minutes or until very pale in color and fluffy.
From thedomesticrebel.com


CRANBERRY ORANGE CAKE RECIPE - GRANDBABY CAKES
2017-12-20 Be careful not to overbeat. Add the sour cream, vanilla extract, orange extract and orange zest. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Turn off mixer and toss cranberries with remaining 2 tablespoons with flour then carefully fold cranberries into cake batter.
From grandbaby-cakes.com


CRANBERRY POUND CAKE WITH ORANGE GLAZE - BROWN EYED BAKER
2016-11-22 In a medium bowl, toss the cranberries with the powdered sugar, then fold into the cake batter. Spoon the batter into the prepared pan and gently spread to the edges of the pan in an even layer. Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean.
From browneyedbaker.com


CRANBERRY-FILLED ORANGE POUND CAKE | RECIPE | EGGNOG CAKE, …
Nov 13, 2020 - I made this for a holiday dinner with my family. Everyone loved the cran-orange flavor and the sweet glaze drizzled on top. For a fun variation, add 2/3 cup flaked sweetened coconut when including the orange juice to the batter, and sprinkle the finished cake with toasted coconut. —Patricia Harmon, Baden, Pennsylvania
From pinterest.nz


CRANBERRY ORANGE POUND CAKE - SWEET TEA (WITH LEMON)
2015-11-05 Add the sugar, mix well. With a wire whisk, combine the flour, salt and baking powder in a medium size bowl. Add about 1/3 of the flour to the wet batter, turn on the mixer to a LOW speed to mix it in. Add another 1/3 of the flour mixture, mix, then the rest of the flour mixture and mix until thoroughly combined.
From sweetteawithlemon.com


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