Orange Cranberry Pound Cake
Servings: 10 -12
Print Recipe
Ingredients
- 1 cup Butter @room temp, I used unsalted
- 1 3/4 cups Sugar
- 2 tbsp Orange zest
- 3 Eggs
- 1/2 tsp Vanilla extract / essence
- 3/4 cup Buttermilk refer notes for substitute
- 2.5 cups Fresh cranberries refer notes for substitute
- 2.5 cups Flour
- 2 tsp Baking powder
- 1 tsp Salt
For Orange Glaze
- 1.5 cups Icing sugar
- 1 tbsp Orange juice
- 1 tbsp Orange zest
- 1 tbsp Milk
- ¼ tsp Vanilla
Instructions
- Preheat oven to 180 C, 10 mins before baking.
- 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 loaf tins or 3 small loaf tins.
- Pour batter and bake in preheated oven 55 to 60 min.
- Let loaves cool and pour glaze over them.
- Orange Glaze
- Whisk glaze ingredients together until smooth.
Notes
I skipped the glaze and honestly I didnt miss it at all.
Buttermilk Substitute: 3/4 tbsp lemon juice or white vinegar + enough milk to make 3/4 cup. Let stand for 5 minutes
Fresh Cranberry Substitute: You can use same qty frozen cranberries, no need to thaw it. I used dried cranberries and used only 1 1/4 cup. I soaked the cranberries in warm water for 15 mins to plump it. After 15 mins, drain the water and use according to the recipe.
If you like a strong orange flavour, you can add 1-2 tbsp additional orange zest along with cranberries. I also added 2 tbsp fresh orange juice along with cranberries.
I got 2 big size loaves and 1 small loaf from the above qty.
If the cake begins to brown immediately, loosely cover it with aluminium foil and continue baking.
You can store the cake at room temp for 3-4 days in an airtight container.
Buttermilk Substitute: 3/4 tbsp lemon juice or white vinegar + enough milk to make 3/4 cup. Let stand for 5 minutes
Fresh Cranberry Substitute: You can use same qty frozen cranberries, no need to thaw it. I used dried cranberries and used only 1 1/4 cup. I soaked the cranberries in warm water for 15 mins to plump it. After 15 mins, drain the water and use according to the recipe.
If you like a strong orange flavour, you can add 1-2 tbsp additional orange zest along with cranberries. I also added 2 tbsp fresh orange juice along with cranberries.
I got 2 big size loaves and 1 small loaf from the above qty.
If the cake begins to brown immediately, loosely cover it with aluminium foil and continue baking.
You can store the cake at room temp for 3-4 days in an airtight container.
