Description
A rich, moist holiday cranberry pound cake infused with orange zest, studded with fresh cranberries, and topped with creamy cream cheese frosting and sugared cranberries.
Ingredients
Scale
- 1 1/2 cups fresh (or frozen) whole cranberries
- 1 tbsp all-purpose flour (for tossing cranberries)
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup (2 sticks) unsalted butter, softened at room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1/2 cup sour cream (or plain Greek yogurt)
- 1 tbsp fresh orange zest, finely grated
- 2 tsp pure vanilla extract
- Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 1/2 cups powdered confectioners sugar
- 1 tsp pure vanilla extract
- Sugared cranberries and fresh rosemary for garnish (optional)
Instructions
- Prep: Preheat oven to 350°F (175°C). Butter and line a 9×5-inch loaf pan with parchment paper. Toss cranberries with 1 tbsp flour in a small bowl; set aside.
- Cream Butter & Sugar: In a stand mixer or large bowl, beat softened butter and sugar on medium-high speed for 4-5 minutes until light and fluffy. Add eggs one at a time, beating well after each. Mix in orange zest, vanilla, and sour cream.
- Combine: Whisk flour, baking powder, and salt. Gently fold dry ingredients and floured cranberries into wet batter with a spatula just until combined.
- Bake: Spread batter evenly into loaf pan. Bake at 350°F for 55-65 minutes until golden and a toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then cool completely on a wire rack.
- Frost & Serve: Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Spread over cooled cake, top with sugared cranberries, and slice!
- Prep Time: 20
- Cook Time: 60
Nutrition
- Calories: 385
- Sodium: 190
- Fat: 20
- Carbohydrates: 48
- Fiber: 2
- Protein: 5