Cranberry Orange Pound Cake Recipe

Move over, pumpkin spice- it’s the holiday season! This is my favorite time of year for so many reasons- between spending time with family, giving gifts that bring smiles and share love and of course, baking, this is truly a magical time of the year.

So much of the emphasis of holiday baking is put on Christmas cookies and don’t get me wrong- they’re something I look forward to all year too! And while I’ll be sharing plenty of Christmas cookies this holiday season, I wanted to take today to share a recipe for an amazing cake that is perfect for any upcoming holiday hosting you have coming up!

This Cranberry Orange Cake is a total show-stopper- the sweet oranges and the tartness of the cranberries are the perfect combination for holiday brunches, Thanksgiving morning, Christmas morning, or just because.

This recipe is definitely simple enough to make just because you feel like it- but also impressive enough to make for a special occasion! Keep reading to find out how to make this delicious Cranberry Orange Pound Cake as well as learn how to make some easy substitutions to make this recipe your own.

Can I use frozen cranberries instead of the fresh ones in the recipe?

Whether you’re stocked up with leftover cranberry sauce ingredients or you just can’t find fresh cranberries in store, you can definitely use frozen cranberries for this recipe if you’d like.

If you’re using frozen cranberries, do NOT thaw them first as they can add too much moisture that way and make your cake soggy. Just add them directly to the batter from the freezer! The only step I’d encourage is to toss the frozen cranberries in a little bit of flour to help prevent them from all sinking to the bottom of the cake.

Note that you may need to slightly adjust your baking time whenever changing out an ingredient, and this is no different! Be sure to keep an eye on your cake and check for doneness before completing baking.

​As far as how many to use, frozen cranberries should be added to this recipe in the same amount as is called for.

Can I use dried cranberries instead of fresh cranberries in the recipe?

Yes! Just keep in mind that dried cranberries are often tart cranberries, which means they usually contain extra sugar to offset that a bit. So if you’re watching the amount of sugar you might want to stick to fresh. Otherwise, this is definitely an easy swap to make.

You will have to make a couple more adjustments than you would with the frozen cranberries- I definitely recommend using less in the recipe since a little goes a long way with these.

They’re also very firm, so you’ll want to slightly hydrate them before adding them to the batter- soaking them in hot water for 10-15 minutes should do the trick, just be sure to dry them before adding them to the batter.

​Baking times will vary as always, but especially when using dried cranberries. They won’t release moisture like the other kinds, so your cake will dry out if left in for too long. Begin checking for doneness a few minutes earlier than the recipe states, but be sure to check for doneness before completing baking.

What if I don’t have a 9×5 loaf pan for baking? Can I use muffin tins or a Bundt pan?

If you don’t have a standard loaf pan or just want to share this recipe in a different form, that’s totally fine. Keep in mind that your baking time will vary based on what kind of pan you use- if you use something smaller like muffin tins, you’ll definitely need to check for doneness WAY sooner.

Another option if you want to make loaves but don’t want to buy loaf pans is to use aluminum foil bread loaves, which are commonly found at your local grocery store this time of year for exactly this purpose!

Can I use orange extract instead of fresh orange zest and fresh orange juice?

You can definitely add the orange flavor with extract instead of fresh oranges if you’d prefer- just remember that a little bit goes a long way! Here’s how to swap the ingredients in the recipe for orange extract:

Zest: Replacing the orange zest with orange extract is easy- just add about 1-2 tsp or orange extract. Start with 1tsp and add a little more at a time until you get the level of flavor that you’re looking for.

Juice: Sub the orange juice itself with an equal amount of either water or milk {dairy-free milk is fine, too, just make sure it’s unflavored}. Add your orange extract but start small, with just 1/4 tsp to 1/2 tsp. Feel free to add a bit more if desired but go easy on it as it’s a lot stronger than the fresh stuff!

How can I adjust the sweetness of the cake if I prefer it less sweet?

If you’d rather have less sweetness in this recipe, there are a few swaps you can make. You can decrease the amount of sugar, but be careful not to switch it too much as it’ll change the texture of the cake.

If you’re planning on garnishing with dried cranberries, you can opt for unsweetened ones to cut down the sweetness there. You could also add less orange zest or juice and opt for a more subtle flavor instead.

You could also skip the glaze to cut down on sweetness, or balance the recipe out with a pinch of salt.

Can I substitute the sour cream with another ingredient for a lighter version?

Definitely! First of all, if you’re needing to substitute sour cream because of the dairy content, keep in mind that there are dairy-free sour cream alternatives available and many of them are delicious!

​However, if you’re trying to reduce calorie or fat content, here are some options:

• Greek yogurt {use an equal amount}
• Low-fat sour cream {use an equal amount}
• Buttermilk {use an equal amount, but use a bit less of the other liquids in the recipe to get the right consistency}
• Applesauce {this works best if you only substitute half of the sour cream, but you can substitute the full amount}
• Mashed bananas {use an equal amount, but note that this will add some banana flavor to the cake as well}

How long does the cranberry orange pound cake stay fresh after baking?

​As long as you store it properly {see below}, the cake will remain fresh for 1-2 days at room temperature, up to 1 week in the fridge, and up to 3 months in the freezer.

How do I store the Cranberry Orange Pound Cake to keep it fresh?

For best results, store your pound cake at room temperature if serving within 2 days, the fridge if serving within 1 week, and the freezer if serving within 3 months.

At room temperature, store the pound cake wrapped tightly in plastic wrap or aluminum foil to keep it from drying out.

In the fridge, make sure it’s wrapped in foil or plastic wrap, or an airtight container.

In storing in the freezer, wrap it tightly in plastic wrap and then foil to prevent freezer burn, or store it in an airtight container that can be frozen.

What supplies do you need to make Cranberry Orange Pound Cake?

To make this easy cranberry orange pound cake recipe, you’ll need:
{These links are affiliate links, which means I may make a small commission on your purchase at no extra cost to you. Thanks for your support!}

• Large mixing bowl
• Whisk or handheld electric mixer or stand mixer
• Medium mixing bowl
• Spatula or wooden spoon
• Baking pans- as shared, two 9×5 loaf pans but you can use another kind like muffin tins or a bundt pan, see above
• Toothpick
• Wire rack
• Parchment Paper

Step by Step Guide

Ready to bake? Grab the printable recipe card at the bottom of this post and come back here to get started!

Pre heat oven to 350 degrees and butter or grease two 9×5 loaf pans. {Don’t have a loaf pan? See directions above for alternatives.}

In a large bowl, cream butter, sugar, and orange zest.

Add vanilla and then eggs one at a time, mixing after adding each one.

In a medium bowl, combine the all purpose flour, baking powder and salt.

Add half of the flour mixture to the butter mixture and combine until well incorporated.

Add in sour cream and orange juice and mix well. Add in remaining dry ingredients and continue mixing until everything is well combined.

Fold in the cranberries with a spatula or wooden spoon until evenly distributed.

Pour batter between each prepared pan and spread out to fill in any gaps.

Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool for about 30 minutes in the pans, then remove and allow to cool completely at room temperature on a wire rack before glazing {this will take around 30 additional minutes}.

To make your simple glaze, combine powdered sugar, orange juice and orange zest in a separate bowl and mix well.

Place the cakes on parchment paper or another surface to catch the drips, then spread the glaze evenly across the tops of the cooled cake.

Sprinkle with dried cranberries and orange zest if desired, then slice and serve. Enjoy!

Hungry for More?

Want more delicious holiday recipes? Try these:

• Gingerbread Cookies
• Homemade Gingerbread Latte
• Gingerbread Muffins
• No Bake Gingerbread Truffles
• Cake Mix Christmas Cookies
• Grinch Inspired Hot Cocoa Bombs