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Cranberry Orange Pound Cake

I often make cranberry orange bread during the holiday season. I have been making it for many years. Recently my husband saw a recipe for cranberry orange pound cake and wanted me to give it a try. I was skeptical how it would be different then the traditional cranberry orange bread, but it turned out amazing.

Like the cranberry orange bread, you can also bake this pound cake ahead of time and freeze it for the holidays.


1 cup butter
1 3/4 cups sugar
2 tablespoons orange zest
3 eggs
1/2 teaspoon vanilla extract
3/4 cup buttermilk*
2 1/2 cups fresh cranberries
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt


1 1/2 cups powdered sugar
1 tablesoon orange juice
1 tablespoon milk
1/2 teaspoon vanilla extract

*If you don't have buttermilk, you can make your own buttermilk by adding 1 tablespoon lemon juice to 3/4 cup milk.

cranberry orange pound cake

Preheat oven to 350 degrees. In a large bowl, cream together butter, sugar, and orange zest for several minutes.

Add eggs, mixing for another several minutes.

In another bowl, mix dry ingredients together, and then mix flour alternately with buttermilk to butter mixture. Stir in cranberries.

Grease and flour 2 large bread pans or 3 mini loaf pans.

Pour batter into prepared pans and bake for about 55 minutes for large loaves or 35 minutes for mini loaves, or until toothpick comes out clean. Let loaves cool in pan for 10 minutes.

Stir glaze ingredients together and pour over cooled loaves. Remove loaves from pans and finish cooling on wire racks.

Copyright 2015, Creative Homemaking LLC. This article may not be reprinted.

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Rachel Paxton
Work with Me

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