These rich, tender, and buttery cakes are bursting with holiday flavors. The tart cranberries are perfectly balanced by the sweet oranges for bright and festive cakes that make for great gifts or tasty treats.
Makes 2 regular or 12 mini loaves
Ingredients
Cranberry Orange Pound Cakes
1 cup unsalted butter, softened
8 oz full-fat cream cheese, room temperature
2 cups granulated sugar
2 Tbsp orange zest
¼ cup fresh orange juice
4 large eggs
1 ½ tsp pure vanilla extract
2 ½ cups all-purpose flour
1 ½ tsp baking powder
1 tsp salt
2 ½ cups fresh whole cranberries
Orange Glaze
1½ cup confectioners’ sugar, sifted
3 Tbsp fresh orange juice
Directions
Cranberry Orange Pound Cakes
Preheat oven to 350°F. Spray two 9x5-inch loaf pans with nonstick cooking spray. Or you can use 12 mini loaf pans like I did. (My pans are about 2.5" x 3.75" each.)
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, and sugar until light and fluffy, about 3-4 minutes.
Beat in the orange zest and juice. With the mixer on low speed, add in the eggs, one at a time, scraping down the sides of the bowl and beating well after each addition. Then stir in the vanilla.
In a separate medium bowl, whisk together the flour, baking powder, and salt.
With the mixer on low speed, slowly add the dry ingredients into the wet ingredients mixing until just incorporated. Then use a rubber spatula to gently fold in the cranberries.
Divide the batter evenly between the prepared pans and place the pans on a baking sheet.
If using mini loaf pans, bake the breads for about 30-35 minutes. If using standard loaf pans, bake the breads for about 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the breads cool in the pans for about 10 minutes, and then turn out onto a wire rack. Allow the breads to cool completely before glazing.
Orange Glaze
Whisk all of the glaze ingredients together until smooth. Add more juice or sugar to achieve desired consistency.