Description
A delightful pound cake that combines the tartness of cranberries with the citrusy zest of oranges, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1/4 cup freshly squeezed orange juice
- 1 tablespoon grated orange zest
- 1 cup fresh or frozen cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Whisk together the flour, baking powder, and salt in a large bowl.
- Cream the softened butter and sugar in a separate bowl until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Blend in the orange juice and zest, stirring until combined.
- Gradually add the dry ingredients to the wet mixture, folding in the cranberries gently.
- Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
- Slice the cake and dust it with powdered sugar before serving.
Notes
For a glaze, mix powdered sugar with orange juice. Garnish with fresh mint leaves for a delightful finish.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg