Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Christmas Orange Cranberry Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 65 reviews

This festive Christmas Orange Cranberry Pound Cake combines the bright flavors of orange zest and tart cranberries with a moist vanilla cake base. Perfect for holiday gatherings, it is finished with a simple orange-flavored icing that adds a sweet citrus glaze, making it a delightful and colorful dessert for the season.

  • Total Time: 1 hour 10 minutes
  • Yield: 10-12 servings

Ingredients

Cake

  • 1 box vanilla cake mix
  • 3 eggs
  • ⅓ cup oil
  • 1 cup milk
  • 1 cup frozen cranberries (fresh cranberries work too; dried cranberries can be used but will lose tartness)
  • 2 tsp orange zest

Icing

  • 1 cup powdered sugar
  • 2-4 Tbsp milk (add gradually for desired consistency)
  • 1 tsp orange extract (can substitute with vanilla extract)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it thoroughly to prevent sticking.
  2. Mix Cake Batter: In a large bowl, combine the vanilla cake mix, eggs, oil, and milk. Use a mixer or whisk to blend until the batter is smooth and well incorporated.
  3. Add Flavor and Fruit: Fold in the frozen cranberries and orange zest gently into the batter, ensuring even distribution without breaking the berries too much.
  4. Pour Batter into Pan: Pour the prepared batter into the greased loaf pan, smoothing the top with a spatula to distribute evenly.
  5. Bake the Cake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cake: Allow the cake to cool in the pan for about 10-15 minutes, then transfer it onto a wire rack to cool completely before icing.
  7. Prepare the Icing: In a small bowl, mix the powdered sugar with 2 tablespoons of milk and the orange extract. Stir well and add more milk little by little until the icing reaches a smooth, drizzleable consistency.
  8. Ice the Cake: Once the cake is completely cool, drizzle the orange icing evenly over the top of the cake. Allow the icing to set before slicing and serving.

Notes

  • Using frozen cranberries helps maintain the tartness and texture, but fresh cranberries can be used as well.
  • If you use dried cranberries, the flavor will be less tart but sweeter.
  • Adjust the amount of milk in the icing slowly to avoid it becoming too runny.
  • This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For added texture, consider folding in ½ cup chopped nuts like pecans or walnuts.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/christmas-orange-cranberry-pound-cake-recipe/