This rich, chocolaty Cranberry Pound Cake recipe is moist and perfect for winter, combining the sweetness of orange with the tartness of fresh & dry cranberries.
Cranberry Pound Cake Recipe
Yup! You guessed it, pound cakes are my new addiction! You’ve read the signs here and here and were probably thinking another pound cake recipe was already in the oven while those recipe published. And you were right! It’s been a pound cake week and the reason I couldn’t stop is because these cakes are so easy to make, are very versatile and taste incredible!
I added some orange peel again to give extra dimension to this Cranberry Pound Cake recipe and it matched the cranberries so well! The cream cheese glaze was also a perfect addition to this amazing cake. This is by far one of my most favorite recipes. I love that thick glaze and the cake is so moist and flavorful, dense but fine textured, just as I like my pound cakes.
Because of the glaze this cake will turn out pretty sweet so if this is not your thing just skip the glaze or add just a small amount. Also if you don’t like the cranberry orange combination, take the orange zest off although I personally think this is what makes the recipe truly flavorful. When using cream cheese, try and find a creamier one.
Make sure you sift the flour if you use all purpose flour and also sift the icing sugar. If you use all purpose flour and want to get a finer crumb, make the flour softer by adding 2 tablespoons of cornstarch per cup of flour. Cake flour works best though. Also a good nonstick loaf pan does wonders!
I also recommend using fresh cranberries as they bake better than thawed (mine were thawed and dropped at the bottom of the cake while baking – still very tasty but not as good looking). Pound cakes work better with room temperature ingredients (well, cakes in general) so make sure you keep them out the fridge a couple of hours before baking.
Needless to say you won’t need to keep this in the fridge, there will be none left pretty soon after baking it.
Cranberry Pound Cake recipe
- 6 1/2 oz = 184 gr cake flour or all purpose flour (make sure you sift it). Cake flour works best, if you have.
- ½ teaspoons baking powder
- 1 teaspoon apple cider vinegar
- 1 1/2 cup cranberries (fresh or thawed)
- 5 1/2 oz = 155 gr white chocolate (I used Milka white chocolate and cut it in small bits)
- 1/2 cup room temperature butter, unsalted
- 7 oz = 200 gr icing sugar (do not replace with regular sugar)
- ½ cup heavy cream
- 3 eggs, room temperature
- 2 tablespoon orange zest
- dried cranberries and chocolate flakes for garnish
For the glaze:
- 1/2 cup butter, room temperature
- 4 1/2 oz = 125 gr cream cheese
- 2 1/2 cups powdered sugar (more or less, depending on how thick you want the glaze)
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350 F = 180 C
- Prepare a 9″ x 5″ x 3″ = 23 x 13 x 8 cm loaf pan: butter and flour then line with wax paper.
- Mix baking powder with vinegar and set aside
- Mix orange zest with flour and set aside.
- Whisk the egg and set aside.
- Mix the butter with a hand mixer on medium speed for 2 minutes, then on high until it’s creamy, slowly add icing sugar and continue beating until it’s creamy. Don’t replace the icing sugar for regular sugar or you’ll have troubles getting the butter to fluff.
- Add heavy cream and beat on medium speed.
- Turn mixer on low speed and gradually add dry ingredients, baking powder mix then the eggs.
- Mix until completely smooth.
- Toss chocolate pieces in flour until they’re covered evenly.
- Toss cranberries with a handful flour to cover them completely. This is another reason fresh cranberries are recommended. If you use thawed cranberries, make sure you strain them well.
- Add the chocolate bits into the batter and stir well, then add cranberries and stir gently. Use the tail of a spoon.
- Pour the batter into the prepared loaf pan, smooth the top to spread evenly and gently tap the pan on a working surface to remove air bubbles.
- Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 50-60 minutes). Do not open the oven for the first 15 minutes!
- Cool the cake in the pan for 15 minutes, then remove from the pan and cool on a rack.
- Meanwhile prepare the glaze. Use a hand mixer and beat the softened butter on medium speed for 2 minutes then on high speed until fluffy. Then add cream cheese and mix until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract.
- Spread on top of the cake and sprinkle dry cranberries and chocolate flakes.
- Place the cake in the fridge until the frosting is set.