Mile High Orange Cranberry Pound Cake is more than just a dessert; it’s a celebration of flavors that brighten up any occasion. Imagine a rich, buttery cake infused with the zesty essence of oranges and the tartness of fresh cranberries. This delightful pound cake rises high, making it perfect for sharing at gatherings or enjoying with a cup of coffee on a lazy afternoon. The combination of the vibrant orange and juicy cranberries creates a symphony of taste that is hard to resist. Let’s dive into making this scrumptious cake that’ll surely impress your friends and family!
What You’ll Need for Mile High Orange Cranberry Pound Cake
Before we start baking, let’s gather all the ingredients needed for this delicious treat:
- 2 cups (450 g) unsalted butter, room temperature
- 3 3/4 cups (750 g) granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons orange extract
- 1 teaspoon baking powder
- Zest from 2 oranges, finely minced
- 1 teaspoon salt
- 8 large eggs, room temperature
- 4 1/2 cups (540 g) cake flour (or 4 1/2 cups All Purpose Flour, like White Lily), divided
- 1 1/2 cups (360 g) sour cream, room temperature
- 1/4 cup (60 ml) orange juice, room temperature
- 2 1/2 cups (250 g) fresh cranberries, rinsed and drained
For Sugared Cranberries:
- 2/3 cup (135 g) sugar
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) ice water
- 1 cup (100 g) fresh cranberries (or the remainder of the bag)
- 1/3 cup (70 g) sugar
For Orange Glaze:
- 3 cups (375 g) powdered sugar
- 1 tablespoon orange extract
- 1/4 cup (60 ml) orange juice, plus a little more to reach desired consistency
Step-by-Step Mile High Orange Cranberry Pound Cake Recipe
- Preheat your oven to 300°F (150°C) and prepare a square tube pan by greasing and flouring it.
- In a small bowl, toss the cranberries in 1/2 cup of flour to coat them lightly and set them aside.
- In a stand mixer, beat the butter and sugar together on medium speed for about 6 minutes, or until the mixture is pale and fluffy.
- Add the vanilla extract, orange extract, salt, baking powder, zest from the oranges, and 1/2 cup of flour. Mix until combined.
- Incorporate each egg one at a time, mixing well after each addition. Once all the eggs are added, add half of the remaining flour, then mix in the sour cream, followed by the rest of the flour while drizzling in the orange juice.
- Gently fold in the floured cranberries, ensuring they’re evenly distributed. Pour the batter into the prepared pan.
- Bake for 2 1/2 hours, or until a skewer inserted in the center comes out clean. Once done, let it cool in the pan for about 20 minutes before unmolding. Allow it to cool completely on a wire rack.
- For the Sugared Cranberries: In a small saucepan, bring 2/3 cup of sugar and 1/4 cup of water to a boil. Once it boils, remove from heat and add the ice water. Toss the cranberries in this solution, then coat them in the remaining 1/3 cup of sugar and let them dry on a wire rack.
- For the Orange Glaze: In a mixing bowl, combine the powdered sugar, orange extract, and 1/4 cup of orange juice. Add more juice if necessary until you reach your desired consistency for drizzling.
- Once the cake is completely cool, drizzle the orange glaze over the top and finish with the sugared cranberries for a beautiful presentation!
Serve & Enjoy Mile High Orange Cranberry Pound Cake
This stunning cake is perfect for a variety of occasions. Slice it into generous pieces and serve it on a pretty cake stand for special gatherings, or enjoy a slice with your morning coffee for a delightful start to the day. Pair it with a scoop of vanilla ice cream or a dollop of fresh whipped cream for added indulgence.
Expert Tips for Mile High Orange Cranberry Pound Cake
- Room Temperature Ingredients: Ensure all dairy products, like butter and eggs, are at room temperature for the best mixing results. This helps to create a smoother batter.
- Cake Flour Recommendation: Using cake flour will yield a lighter texture, but if you don’t have any on hand, all-purpose flour works well too. Just be sure not to overmix your batter.
- Fresh Cranberries: If fresh cranberries are out of season, you can use frozen cranberries. Just make sure to rinse and drain them before adding to the batter.
Mile High Orange Cranberry Pound Cake FAQs
Q1: Can I make this cake ahead of time?
Absolutely! This cake keeps well for several days in an airtight container. In fact, the flavors may even deepen after a day or two.
Q2: How should I store leftovers?
Store any leftovers covered at room temperature for up to 4 days, or in the fridge for about a week. You can also freeze it for up to three months.
Q3: Can I substitute the cranberries?
Yes! You can substitute cranberries for blueberries or even chunked apples for a different twist on this recipe.
Whether it’s for a special occasion or just a treat for yourself, baking this Mile High Orange Cranberry Pound Cake is sure to bring joy to your home. The delightful blend of citrus and berry flavors will leave everyone coming back for seconds (or thirds!). Happy baking!