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Cranberry-Orange Pound Cake

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
  • Total Time
    Prep: 25 min. Bake: 65 min. + cooling
  • Makes
    16 servings (1-1/2 cups sauce)


  • 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
  • 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


  • 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
1 each: 543 calories, 28g fat (17g saturated fat), 155mg cholesterol, 366mg sodium, 67g carbohydrate (48g sugars, 1g fiber), 6g protein.

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  • Sarah
    Nov 14, 2020

    I halved the recipe because it's just my hubby and me. I baked it in a loaf pan. I'm also gluten free, so I used 1 cup of Cassava flour and a half cup all purpose gluten free flour. I put chopped walnuts on top before baking. It turned out amazing!!!! Dense, orangey with the pop of fresh cranberries. I did not do the glaze on top. It was a perfect treat for a blustery, wintery day.

  • dinglefritz
    Feb 5, 2020

    This barely had any orange taste at all, WAY TOO MUCH SUGAR - wasted my time and money trying this recipe for sure. Yuck.

  • Bonnie
    Nov 24, 2019

    Thought it was great and so did everyone else who tried it. Didn't bother with making the icing, was plenty sweet and very moist on it's own.

  • Argyria
    Oct 14, 2019

    Amazing cake. A little sweet. Will put less sugar next time.

  • bethjclancy
    Jan 1, 2017

    This pound cake was delicious ... great flavor, texture, and a perfect balance between sweet and tangy. After the cake cooled, I added an orange glaze (1.5 cups confectioners sugar, 3 TBL fresh orange juice, and 2 tsp. orange zest). I also added a half teaspoon of Fiori Di Sicilia flavoring to the cake batter. Good recipe!

  • manga
    Aug 12, 2016

    Very good!

  • Ania_the_baker
    Jan 24, 2016

    I made it twice with and without sauce. I like it more without because it is lighter. However delicous in both options. I made it with frozen cranberries and didn't know what to expect but it tasted great. I'll make it again !

  • luann8190
    Jan 17, 2016

    Delicious even without the sauce! This one is going in my recipe box for sure!

  • Bahiya
    Dec 31, 2015

    Amazing cake. Perfect for the holidays. Every time I take this to a pot luck it disappears.

  • djtonyb
    Dec 29, 2015

    One of the best pound cakes ever! I add the microplaned zest of a whole orange to give it a little more zip. It doesn't even require the sauce because it's so moist.