Introduction to Orange Cranberry Pound Cake
Are you looking for a delightful addition to your breakfast or dessert repertoire? Look no further than Orange Cranberry Pound Cake! This cake is the perfect blend of vibrant citrus and tart cranberry flavors, creating a mouthwatering treat that's as satisfying as it is beautiful.
Why You’ll Love Homemade Orange Cranberry Pound Cake
One of the best aspects of baking your own cake is the ability to control the ingredients, ensuring a fresh, homemade taste. This Orange Cranberry Pound Cake combines zesty orange and juicy cranberry sauce, which not only makes it uniquely delicious but also adds a burst of color to your presentation.
Homemade cake is typically more moist and decadent compared to store-bought alternatives, making your baking efforts well worth it. Plus, the aroma of this cake baking will draw everyone into the kitchen, eagerly anticipating the first slice!
In addition to being a great breakfast option, this cake shines during the holiday season. Imagine serving it at your next festive gathering or sharing it as a heartfelt gift. Need inspiration? Check out more ideas for festive baking at sources like Food Network or Bon Appétit.
Ready to get started? Let’s dive into the delicious details of this Orange Cranberry Pound Cake recipe!
Ingredients for Orange Cranberry Pound Cake
Creating a delicious Orange Cranberry Pound Cake relies not just on technique but also on the quality and variety of ingredients. Here’s a breakdown of what you’ll need.
Cranberry Sauce Components
The bright and tangy flavor of the cranberry sauce is essential for this recipe. You’ll need:
- 2 cups cranberries (fresh or frozen)
- ½ cup granulated sugar (adjust to taste)
- ¼ cup water
- 1 cinnamon stick
- 2 tablespoons orange juice
- 2 tablespoons cornstarch
- 2 teaspoons orange zest
Gather these ingredients to create a sweet and slightly tart sauce that will elevate your cake.
Pound Cake Essentials
For the fluffy, moist pound cake, prepare the following:
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 4 ounces cream cheese (full-fat, room temperature)
- 1¼ cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
These ingredients work together to make a rich and tender cake.
Orange Icing Ingredients
To finish off this Orange Cranberry Pound Cake, you’ll want a zesty orange icing that ties everything together. Here’s what you’ll need:
- 1 cup powdered sugar
- 1-2 tablespoons orange juice (add gradually until you reach the desired consistency)
- 1 teaspoon orange zest
This icing adds a delightful sweetness and vibrant citrus note, making every bite irresistible!
For more insights, check out this guide on the benefits of using fresh ingredients. Enjoy your baking adventure!
Step-by-step preparation for Orange Cranberry Pound Cake
Creating a delicious Orange Cranberry Pound Cake is not only a delightful culinary endeavor but also an opportunity to impress friends and family. By breaking down the process into manageable steps, you'll discover that baking this mouthwatering cake can be quite rewarding.
Make the cranberry sauce
To start your journey, you'll want to whip up the cranberry sauce, which serves as a delightful filling in the cake. Here’s how to do it:
- In a small bowl, whisk 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Set it aside.
- In a medium saucepan, combine ¼ cup of water, ½ cup of granulated sugar, 2 tablespoons of orange juice, and a cinnamon stick. Bring this mixture to a boil and then reduce to a simmer, stirring until the sugar dissolves.
- Add 2 cups of cranberries to the pan. Then, pour in the cornstarch mixture, stirring constantly for about 5-7 minutes until the sauce thickens. Once done, remove the cinnamon stick and mix in 2 teaspoons of orange zest. Set aside to cool while you prepare your batter.
Prepare the pound cake batter
Now that your cranberry sauce is ready, it’s time to focus on the pound cake batter. Here’s the simplified way to achieve that perfect, moist texture:
- Preheat your oven to 335°F. Grease a 9x5 inch loaf pan and line it with parchment paper.
- In a bowl, whisk together 1¾ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Set this aside.
- Using either a handheld or stand mixer, cream ½ cup of unsalted butter and 4 ounces of cream cheese for 1-2 minutes until light and fluffy. Gradually add 1¼ cups of granulated sugar and beat for another minute.
Layer the batter and cranberry sauce
With your batter prepared, it's time to assemble the Orange Cranberry Pound Cake:
- Spread ⅓ of the batter into the prepared loaf pan.
- Spoon ⅓ cup of cranberry sauce on top, spreading it carefully, leaving a ¼-inch border to prevent it from touching the sides of the pan.
- Top it off with another ⅓ of the batter, followed by another ⅓ cup of cranberry sauce, and finish with the remaining batter.
Swirl the batter
To create an irresistible marbled effect:
- Grab a knife or skewer and gently swirl through the layers of batter in a side-to-side motion. This technique not only looks beautiful but also helps the flavors meld together delightfully.
Bake the pound cake
Now, we bake!
- Place the loaf pan in your preheated oven and bake for 60-70 minutes. Keep an eye on it; check with a toothpick inserted in the center—it should come out mostly clean.
- Once baked, allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the orange icing and ice the cake
Lastly, we’ll create a simple and zesty icing:
- In a medium bowl, whisk together 1 cup of powdered sugar and 1-2 tablespoons of orange juice until you reach your desired consistency. Stir in 1 teaspoon of orange zest for that extra zing.
- Once your cake has cooled, pour or spread the icing over the top.
And there you have it! Your Orange Cranberry Pound Cake is ready to be devoured. Isn't baking a fun way to connect with friends and family? Make sure to share your creation with loved ones and relish every slice! For more baking tips and tricks, check out King Arthur Baking and elevate your culinary game.
Variations on Orange Cranberry Pound Cake
Add nuts for extra texture
For an added crunch, consider folding in some chopped nuts into your Orange Cranberry Pound Cake batter. Walnuts or pecans are excellent choices as they provide a delightful contrast to the moist texture of the cake. Not only do they enhance the flavor, but they also elevate the experience by introducing a lovely nutty aroma. Just be sure to roughly chop the nuts, so they blend well without overpowering the other ingredients.
Incorporate different fruits
Feeling adventurous? You can easily modify the fruit components of your Orange Cranberry Pound Cake. Substitute cranberries with dried cherries or blueberries for a different flavor profile. Alternatively, try adding fresh orange segments for a juicy burst of citrus. Experimenting with seasonal fruits can make your cake unique and enjoyable year-round! If you want to explore more fruit combinations, check out resources like The Produce Moms for inspiration.
Cooking Tips and Notes for Orange Cranberry Pound Cake
Importance of Room Temperature Ingredients
Using room temperature ingredients is key to achieving a light and fluffy texture in your Orange Cranberry Pound Cake. When butter, cream cheese, and eggs are at room temperature, they blend more smoothly, allowing for better air incorporation. This leads to a cake that rises perfectly and bakes evenly. If you forgot to take them out ahead of time, no worries! You can warm eggs in a bowl of hot water for about ten minutes and soften your butter by cutting it into small cubes.
How to Store Your Cake
To keep your Orange Cranberry Pound Cake moist and delicious, store it in an airtight container at room temperature for up to five days. If you want to preserve it for longer, consider freezing it. Simply wrap the cake in plastic wrap and place it in a freezer bag. It can be frozen for up to 30 days—just remember to let it thaw at room temperature for 1 to 2 hours before serving. You'll love how fresh it tastes even after freezing! For more tips on cake storage, check out this guide.
Serving suggestions for Orange Cranberry Pound Cake
Pairing with coffee or tea
There's nothing quite like enjoying a slice of Orange Cranberry Pound Cake with a steaming cup of coffee or freshly brewed tea. The zesty orange flavor complements a light, floral tea, while the rich, creamy texture of a cappuccino balances the cake's tartness. If you're looking for a cozy afternoon break, consider pairing it with chai for a spice kick or a smooth vanilla latte for sweetness. Don’t be shy about experimenting with different brews to find your perfect match!
Presentation ideas for gatherings
When serving this delightful cake at a gathering, your presentation can elevate the experience. Here are some simple yet impressive ideas:
- Cake Stand: Place your Orange Cranberry Pound Cake on a decorative cake stand to draw attention.
- Fresh Garnishes: Top with fresh cranberries and orange slices for a pop of color and freshness.
- Dessert Plates: Cut the cake into elegant slices and serve on beautiful dessert plates, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream.
Remember, a beautifully presented cake not only tastes good but also looks irresistible. Your guests will be coming back for seconds! For more serving inspiration, check out sites like The Spruce Eats or Food Network.
Time Breakdown for Orange Cranberry Pound Cake
Planning to whip up this delightful orange cranberry pound cake? Here’s a quick breakdown of how much time you'll need:
Preparation Time
Setting aside about 25 minutes should be perfect for gathering your ingredients and prepping the batter.
Baking Time
Once you've prepared your cake, let it bake for approximately 60 to 70 minutes. It's when the magic happens!
Total Time
Altogether, you’ll spend around 1 hour and 30 minutes from start to finish. Perfect for a weekend treat or holiday breakfast!
Getting your timing right ensures that this moist, flavorful cake turns out just right. Curious to learn more about tips for perfecting your baking? Check out this detailed guide on baking techniques!
Nutritional facts for Orange Cranberry Pound Cake
When indulging in a slice of Orange Cranberry Pound Cake, it's helpful to know its nutritional profile. Let’s break it down:
Calories per slice
Each slice of this delightful pound cake contains approximately 358 calories. It’s a satisfying treat that fits perfectly into your dessert lineup without being overly indulgent.
Sugar content
With about 41 grams of sugar per slice, this cake balances the tartness of cranberries with sweet, citrusy flavors. While it's a sweet treat, it's essential to enjoy it in moderation, especially for those mindful of their sugar intake.
Fiber content
You'll find roughly 1 gram of fiber in each slice. While not a significant source, pairing this cake with a fiber-rich meal can help you meet your daily dietary goals. Looking for more information on fiber's benefits? Check out this article on fiber-rich foods.
Enjoy your baking journey, and remember to savor each slice of your homemade Orange Cranberry Pound Cake!
FAQ about Orange Cranberry Pound Cake
Can I use store-bought cranberry sauce?
Absolutely! If you're in a pinch, feel free to use store-bought cranberry sauce for your Orange Cranberry Pound Cake. Just remember to give it a good stir beforehand to ensure it's spreadable and mixes well with the cake batter. This can save you time without sacrificing flavor, so you can enjoy your delicious creation even faster!
How can I achieve a moist texture?
To ensure your Orange Cranberry Pound Cake comes out moist and delectable, use room-temperature ingredients, particularly eggs and butter. This aids in creating a smoother batter. Additionally, be cautious not to overmix the batter—just mix until ingredients are combined. Baking at the correct temperature is also key; if your oven runs hot, it can dry out the cake.
What’s the best way to freeze this cake?
To freeze your Orange Cranberry Pound Cake, wrap it tightly in plastic wrap and place it in a freezer bag. This method helps prevent freezer burn. It can be stored for up to 30 days, making it a great option for meal prep or holiday baking. When you're ready to enjoy it, simply thaw at room temperature for 1-2 hours. Enjoy a slice whenever the craving strikes!
Conclusion on Orange Cranberry Pound Cake
To wrap up our delightful journey through the Orange Cranberry Pound Cake recipe, it’s a must-try for festive occasions and cozy gatherings alike. Its moist texture and vibrant flavor make it a standout. Pair it with your favorite morning brew for a lovely breakfast experience! Enjoy baking!
Orange Cranberry Pound Cake
Equipment
- Mixing Bowls
- loaf pan
- parchment paper
- offset spatula
Ingredients
Cranberry Sauce
- 2 cups cranberries fresh or frozen
- 0.5 cups granulated sugar or more, to taste
- 0.25 cups water plus 3 tablespoons for the cornstarch
- 1 stick cinnamon stick
- 2 tablespoons orange juice
- 2 tablespoons cornstarch
- 2 teaspoons orange zest
Pound Cake
- 1.75 cups all purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cups unsalted butter room temperature
- 4 ounces cream cheese full fat, brick style, room temperature
- 1.25 cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon orange zest
- 2 teaspoons vanilla extract
Orange Icing
- 1 cup powdered sugar
- 1-2 tablespoons orange juice add until desired consistency is reached
- 1 teaspoon orange zest
Instructions
Cranberry Sauce
- Zest the orange. Set zest aside. In a small bowl, whisk the cornstarch with 3 tablespoons cold water until smooth. Set aside.
- Add the ¼ cup water, orange juice, cinnamon stick, and sugar to a medium saucepan. Bring to a boil, then reduce to a simmer. Stir until sugar dissolves.
- Add cranberries and pour in the cornstarch mixture. Simmer 5–7 minutes, stirring constantly, until thickened. Remove from heat. Remove cinnamon stick and stir in orange zest. Set aside to cool slightly while you prepare the cake batter.
Cake
- Preheat the oven to 335 F. Grease a 9×5 inch loaf pan and line it with parchment paper.
- Whisk together the flour, baking powder, and salt. Set aside.
- With a handheld or stand mixer with a paddle attachment, beat the butter and cream cheese together on medium-high speed for 1-2 minutes until creamy and light. Add the sugar and beat an additional minute until slightly fluffy, 2-3 minutes.
- Turn the mixer down to low speed, add the eggs one at a time followed by the orange zest and vanilla extract. Scrape down the sides and the bottom of the bowl. With the mixer running on low speed, slowly add the dry ingredients. Beat until dry ingredients are just incorporated, being careful not to overmix.
- Spread ⅓ of the batter in the prepared loaf pan. Spoon ⅓ cup cranberry sauce over the top and use an offset spatula or the back of a spoon to spread it evenly, leaving a ¼-inch border around the edges so the sauce doesn’t touch the pan. Spread another ⅓ of the batter over the sauce to cover it completely. Spread another ⅓ cup cranberry sauce on top, again leaving a ¼-inch border, then cover with the remaining ⅓ of the batter.
- Stick a knife or skewer in the batter almost to the bottom of the pan. Run the knife or skewer through the batter in a swirling motion going from side to side from the top to the bottom of the pan. Rotate the pan 45 degrees and run the knife through the batter side to side from top to bottom one more time. Be careful not to overswirl.
- Bake 60–70 minutes, until a toothpick inserted in the center comes out mostly clean. Remove the cake from the oven and set on a cooling rack to cool in the pan for 10 minutes. Turn the cake out and allow it to cool completely on the rack. Cool completely before icing.
Orange Icing
- Add the powdered sugar to a medium sized bowl. Whisk in the orange juice until desired consistency is achieved. Add the orange zest and whisk till combined. Pour or spread the icing over the cake. Enjoy!
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