Mile High Orange Cranberry Pound Cake is a delightful treat that perfectly marries the zesty flavor of oranges with the tartness of fresh cranberries. This pound cake is not only delicious but also a feast for the eyes, with its stunning presentation. It’s ideal for sharing with family and friends during gatherings, holidays, or any special occasion. The cake’s rich texture and bright flavors will surely leave everyone wanting another slice!
What Goes into This Mile High Orange Cranberry Pound Cake
To make your very own Mile High Orange Cranberry Pound Cake, gather the following ingredients:
- 2 cups (455 g) unsalted butter, room temperature
- 3 3/4 cups (750 g) granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons orange extract
- 1 teaspoon baking powder
- Zest from 2 oranges, finely minced
- 1 teaspoon salt
- 8 large eggs, room temperature
- 4 1/2 cups (540 g) cake flour, divided
- 1 1/2 cups (360 g) sour cream, room temperature
- 1/4 cup (60 ml) orange juice, room temperature
- 2 1/2 cups (250 g) fresh cranberries, rinsed and drained
For Sugared Cranberries:
- 2/3 cup (135 g) sugar
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) ice water
- 1 cup (100 g) fresh cranberries
- 1/3 cup (67 g) sugar
For Orange Glaze:
- 3 cups (360 g) powdered sugar
- 1 tablespoon orange extract
- 1/4 cup (60 ml) orange juice
Step-by-Step Mile High Orange Cranberry Pound Cake Recipe
- Preheat the oven to 300°F (150°C) and generously grease and flour a square tube pan.
- In a small bowl, toss the cranberries in 1/2 cup of flour and set them aside. This helps them stay suspended in the batter.
- In a large mixing bowl, beat the butter and granulated sugar together on medium speed for about 6 minutes, until the mixture is pale and fluffy.
- Add the vanilla extract, orange extract, salt, baking powder, orange zest, and 1/2 cup of cake flour to the butter mixture. Mix until well combined.
- Incorporate the eggs one at a time, mixing well after each addition. Then add half of the remaining flour, followed by the sour cream, and mix until combined. Finally, add the rest of the flour and orange juice, mixing until smooth.
- Gently fold in the floured cranberries, ensuring they are evenly distributed throughout the batter. Pour the batter into the prepared pan.
- Bake for 2 1/2 hours, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for about 20 minutes, then remove from the pan and cool completely on a wire rack.
- For Sugared Cranberries: In a small saucepan, bring 2/3 cup sugar and 1/4 cup water to a boil. Remove from heat and add the ice water. Toss the cranberries in the syrup, then coat them in the remaining sugar. Allow them to dry.
- For the Orange Glaze: In a bowl, combine the powdered sugar, orange extract, and 1/4 cup of orange juice. Adjust the juice to achieve your desired glaze consistency.
- Once the cake has cooled, drizzle the orange glaze over the top and finish with the sugared cranberries for a gorgeous presentation.
Serve & Enjoy Mile High Orange Cranberry Pound Cake
Serving your Mile High Orange Cranberry Pound Cake is a joy! Slice it into generous pieces and arrange them on a beautiful platter. The bright red cranberries and shiny orange glaze make for an eye-catching dessert. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, complementing its flavors perfectly. Enjoy it with a cup of tea or coffee for a delightful afternoon treat!
Helpful Tricks for Mile High Orange Cranberry Pound Cake
- Make sure your butter and eggs are at room temperature; this will help create a lighter, fluffier cake.
- If you want a more intense orange flavor, you can add more orange zest or a bit more orange extract.
- You can use frozen cranberries if fresh ones are out of season. Just toss them in flour without thawing.
Mile High Orange Cranberry Pound Cake: Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Yes! This cake can be made a day in advance. Just store it in an airtight container at room temperature.
Q: How do I store leftover pound cake?
A: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
Q: Can I substitute other fruits instead of cranberries?
A: Absolutely! Chopped apples or blueberries can be great substitutes, just make sure to adjust the amounts if needed.
Now that you have this easy-to-follow recipe, it’s time to whip up your very own Mile High Orange Cranberry Pound Cake. This cake is sure to amaze your friends and family, and it’s perfect for sharing or enjoying all on your own. Happy baking!
Mile High Orange Cranberry Pound Cake
A delightful pound cake that marries the zesty flavor of oranges with the tartness of fresh cranberries, perfect for gatherings and special occasions.
For the Cake
- 2 cups unsalted butter, room temperature (Make sure it’s at room temperature for easier mixing.)
- 3.75 cups granulated sugar (This makes the cake sweet and fluffy.)
- 1 tablespoon vanilla extract
- 2 tablespoons orange extract (For added orange flavor.)
- 1 teaspoon baking powder
- Zest from 2 oranges finely minced
- 1 teaspoon salt
- 8 large eggs, room temperature (Room temperature helps the eggs mix better.)
- 4.5 cups cake flour, divided (Use part of it to coat the cranberries.)
- 1.5 cups sour cream, room temperature
- 0.25 cup orange juice, room temperature
- 2.5 cups fresh cranberries, rinsed and drained
For Sugared Cranberries
- 0.67 cup sugar
- 0.25 cup water
- 0.25 cup ice water
- 1 cup fresh cranberries
- 0.33 cup sugar (For coating the cranberries.)
For Orange Glaze
- 3 cups powdered sugar
- 1 tablespoon orange extract
- 0.25 cup orange juice (Adjust based on desired consistency.)
Preparation
- Preheat the oven to 300°F (150°C) and generously grease and flour a square tube pan.
- In a small bowl, toss the cranberries in 0.5 cup of flour and set them aside.
Mixing
- In a large mixing bowl, beat the butter and granulated sugar together on medium speed for about 6 minutes, until pale and fluffy.
- Add the vanilla extract, orange extract, salt, baking powder, orange zest, and 0.5 cup of cake flour to the butter mixture and mix until well combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Add half of the remaining flour, followed by the sour cream, and mix until combined.
- Finally, add the rest of the flour and orange juice, mixing until smooth.
Baking
- Gently fold in the floured cranberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan.
- Bake for 2.5 hours, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for about 20 minutes, then remove it and cool completely on a wire rack.
Sugared Cranberries
- In a small saucepan, bring 2/3 cup sugar and 0.25 cup water to a boil.
- Remove from heat and add the ice water.
- Toss the cranberries in the syrup, then coat them in the remaining sugar and allow them to dry.
Orange Glaze
- In a bowl, combine the powdered sugar, orange extract, and 0.25 cup of orange juice.
- Adjust the juice to achieve your desired glaze consistency.
Final Assembly
- Once the cake has cooled, drizzle the orange glaze over the top and finish with the sugared cranberries.
For a more intense orange flavor, add more orange zest or extract. You can use frozen cranberries if needed—just toss them in flour without thawing. Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
