Cranberry Orange Pound Cake

Orange and Cranberry are such wonderful flavors, especially during the winter and holiday months.

I recently made a Lemon Blueberry Pound Cake that has been tried by many of you wonderful readers. It continues to win countless rave reviews for its delicious flavor and moistness. One of my Facebook viewers suggested doing an orange and cranberry version and I could not pass that idea up!

This cake is bursting with delicious flavor! The cranberries bring a tartness that provides a balance with the sweet. We absolutely loved this pound cake!

This cake makes for a delicious neighbor gift or tasty holiday treat! It is sure to be a hit!

Cranberry Orange Pound Cake from ...This Pound Cake is so moist and is perfect for the winter and holiday season!

4.9 from 18 reviews
Cranberry Orange Pound Cake
This Cranberry Orange Pound Cake is so moist and is perfect for the winter and holiday season!
Recipe type: Dessert
  • 1 cup butter
  • 1¾ cups sugar
  • 2 Tablespoons orange zest
  • 3 eggs
  • ½ teaspoon vanilla
  • ¾ cup buttermilk
  • 2½ cups fresh cranberries
  • 2½ cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
Orange Glaze
  • 1½ cup powdered sugar
  • 1 Tablespoon orange juice
  • 1 Tablespoon orange zest
  • 1 Tablespoon milk
  • ¼ teaspoon vanilla
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream butter, sugar and orange zest together for 3 to 5 minutes.
  3. Add eggs one at a time and beat an addition minute per egg.
  4. Add vanilla and mix in.
  5. In a separate large bowl, mix and combine dry ingredients together.
  6. Add dry ingredients alternatively with the buttermilk to the butter/sugar/orange zest/egg mixture. Fold in cranberries.
  7. Grease and flour either 2 large bread pans or 3 small bread pans.
  8. Pour batter and bake at 350 degrees F for 55 to 60 min.
  9. Let loaves cool and pour glaze over them.
Orange Glaze
  1. Whisk glaze ingredients together until smooth.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe


  1. Averie @ Averie Cooks

    This is such a pretty poundcake, Nikki! Cranberries + oranges are the best! I used to make a cranberry sauce with oranges and mango in it. I wish I could have a slice of this cake right now. Pinned!

  2. Kimberley

    Do you need to make adjustmnets for higher altitude?

    1. Marsha

      I didn't and it worked perfectly!

  3. Mandi

    Hi! I have to say I LOVE all of your recipes I have made! Simple, yet full of flavor! Could this be made in a bundt pan?
    Thank you!

    1. Marsha

      I used a bundt and it came out perfectly!

    2. Pam Gorman

      Should the cranberries be chopped?

    3. beth

      should the glaze go on while the cake is still warm or wait until it cools ?

    4. Cat

      Bundt pans are nicer for loafs..look fancy and slice much nicer.

  4. Sarah


    I love cranberry and orange together. I will have to make this for my co-workers. Thanks for the recipe!

  5. Joann

    I love orange and cranberry,so this is one I am gonna have to make,it looks so yummy,

  6. Sheila

    Yum, yum, yum!! What do you consider large and small pans??

    1. Lisa

      Yes... What size loaf pans??

  7. Sally


    Love your recipe and I'm going to make it for Christmas. By the way, do you need to pitted the cherries and do you need to lightly flour the cherries before mixing in the batter? Thank you and hear from you soon :)

    1. M

      Read the ingredients again

  8. Marsha

    I have someone that wants me to make several for gifts and wants to freeze them. Do you think these will freeze with the glaze on them?

  9. Mary


    This looks great. Do you cook the cranberries first before folding them into the batter or raw and uncooked? I can't wait to try this.

    1. debbie


  10. Tricia

    do you use regular milk or buttermilk? The list of ingredients says milk but the recipe says buttermilk.

    1. Tricia

      nevermind - I just reread it - you need both!

  11. Joe

    I was wondering if buttermilk is a required liquid or if there is a substitute for those of us who do not like buttermilk?

    1. debbie

      trust me, you will not taste 'buttermilk'. Not one teensy bit. Use it

  12. K Huggins

    Hey there, you don't seem to add the vanilla in the cake portion of his recipe. I added it after the eggs, since that's where it's at in the recipe.

    1. Chef in Training

      that is perfect. Thanks for bringing that to my attention. All fixed now :)

  13. Beth


    Made this for the first time and brought it to a recent brunch. It was delicious and a big hit. I love that it made two pound cakes. I just need to know if I can freeze the second one for Thanksgiving.

    1. Lilac

      It freezes beautifully!

  14. debbie

    I see vanilla both for the batter and the glaze. However, I do not see it in the instruction section for the batter. I'm thinking oversight and just add to wet ingredients?

  15. coleen rabbe


    what is orange zest I never heard of it

    1. Chef in Training

      just the zest of an orange. I just use a zester and zest the rind off :) Hope that helps. Please let me know if you have anymore questions.

  16. C. Heinlein

    Can a sugar substitute ( such as Splenda, or Truvia ) be used for the pound cake?

  17. BJ Morton

    I make orange cranberry bread every Christmas so I can't wait to try this. I have a "4 mini" cake pan that I plan to use. Sounds delish!!

  18. Lynn

    Can you use frozen cranberries?

  19. Susan Seage

    Is it possible to use dried cranberries please?

    1. Melissa

      I've used rehydrated cranberries, which worked just fine. the flavor isn't as intense. but if they are not in season it works.

  20. christine

    can u add milk if u dont butter milk

    1. Jean


      a whole year later, but the information may be helpful for future recipes...Christine, an emergency substitution for buttermilk is: 1 tablespoon lemon juice or vinegar plus sweet milk to make 1 cup (let stand 5 minutes). So, this particular recipe would call for 1/4 tablespoon of lemon juice or vinegar combined with enough regular milk to bring the liquid to 1/4 cup.
      I'm baking my loaves as I type and can hardly wait to see the finish product. Smells devine! Thanks for the recipe. My small loaves will make up a portion of my Christmas baskets presented to my local foodies! :)

  21. Tiffany S.

    I came across your recipe on Pinterest and made it this evening. The flavors are so bright and fresh with the right amount of sweet and tart. I can't wait to try the lemon-blueberry version!

  22. Linda Brown

    Pls adv dimensions of large and small bread pans. Want to get it right! Thx!

  23. Linda Brown

    Pls adv the sizes of "large" and "small" bread pans. Thanks.

  24. Debbie

    Could this be frozen before adding glaze?

  25. Vicky

    Looks beautiful and so Christmasy. I make a similar recipe from the children's book, A Cranberry Thanksgiving, fits perfectly into three mini pans.

  26. Lilac


    I made this cake last year five times before cranberries disappeared from the shelves. This year I have stocked my freezer so that we can enjoy it all year long. Best seasonal pound cake EVER!

  27. sylvie

    can i replace the orange juice with lemon juice ... my doughter is allergic to oranges

  28. Penny

    Could you substitute dried cranberries? My local grocery didn't have fresh.

  29. Kelley


    Made this last night for the holiday season and WOW! It is so amazing. I will be trying the lemon blueberry pound cake after Christmas without a doubt. Thank you!!

  30. NoorJhan


    Awesome recipes. I will try the cranberry orange cake recipe

  31. Cheryl

    Could not get the bread out of pan even tho I sprayed. Making for Christmas breakfast and not happy! Didn't know about glaze either - before or after. Probably when warm would be better as it just sat there on my mess. Next time will use Crisco and flour.

  32. Jessica


    Mmmmm this came out so good! I only had one 8.5x4.5 and one 9×5 loaf pan on hand, so used those sizes and just took the smaller pan out at about 45 minutes. Both loaves came out perfect! Having said that, I think two 8.5x4.5 loaf pans would have been perfect for this delicious treat!

  33. Gabriela

    Writing you from Ecuadro! Love your blog.
    Two questions:
    1. Can i use dried cranberries?
    2. Should the glaze go on while the cake is still warm or when is cool?

  34. Kim

    Would frozen or dried cranberries work? Which would work better?

  35. Paulette


    It sounds decadent, especially around the Christmas holidays.
    It reminds me of the Orange Cranberry Shortbread I make at that time of year. They're delicious and just melt in your mouth!

  36. Kayla

    I added a small handful on dark chocolate chips and it got rave reviews! At 7000 feet I didn't make any adjustments.

  37. Melissa


    This recipe is amazing and fairly simple! I couldn't believe the velvety creaminess of the batter. I have never baked anything with such a beautifully smooth batter. I've used rehydrated cranberries as well as dried. When I've used dried I add just a little extra buttermilk s that my cake don't turn out dry because of the cranberries soaking up all of the liquid. This is a great recipe, and thank you for sharing.

  38. Marg

    I've made this numerous times and everyone loves it! Can't get enough of it so I usually have an extra one in the freezer.

  39. Lisa

    I see you preheat the oven . Most pound cake recipes call for a cold oven. That's the way I bake my pounds cakes . I also use a 2pc. Large round bunt like pan . I pour batter in the cake pan an put the fruit and or nuts on top. Bake an the fruit an or nuts always go to the bottom. Hoq do you get the fruit an or nuts to stay thru out the cake . An also can your blueberry lemon pound cake recipe be baked in the large 2pc round cake pan? ? Thank you lisa

  40. Linda

    I was thinking of making your Cranberry Orange Pound Cake as gifts for our Thanksgiving guest. So my question is can they be made and frozen till the day?

  41. Jeannine Bennison

    Thank you so much for sharing this recipe! It is such a flavorful cake, that I cannot wait to make it each fall!

  42. LUANN

    Can I substitute a bundt pan for the loaf pans?

  43. Stan

    Would I use plain flour or self-raising flour for the batter

  44. Sarah beauchamp

    It's a lovely recipe, but I can't figure out when they are finished. Can you give the measurements for loaf pans and/or the temp when done. (Like 190•f for bread) ? That would be so wonderful!

  45. Pam Hayes

    Sometimes my glazes are transparent, what am I doing wrong?

  46. Denise Taber

    I don't have buttermilk can you use sour cream and if so how much..thanks

  47. Frances

    This would be awesome in my christmas trifle instead of the store bought golden pound cake I've been using. Going to bake some and try it this Christmas!

  48. Natasa

    Hi there,

    I'm getting ready to make this for Christmas Day brunch. Do you know how long it will stay fresh in the fridge?

  49. Joyce Hogle


    This pound cake looks delicious.I will make it soon with the cranberries.

  50. Connie Seiler


    This is an excellent cake. Our daughter made this & baked it in a bundt pan. I would give this recipe a full 5 star rating.

  51. Lilac

    This is one of the best and easiest cakes to make. I have made it a lot and EVERY time I do, someone asks for the recipe. Thank you!

  52. Madeleine Fuchs


    Thank you so much for this recipe. It is delicious. I had a cup of cranberries left and made an easy sauce to serve with the cake.

  53. Wendy Moseley


    Just made this recipe. Wow! So good.
    Tried other pound cake recipes and they come no where as good as this.
    Thank you!

  54. Victoria Regina Marsh


    We loved, loved, loved this cake! Flavors are perfect for a Christmas/winter dinner. Made it for this year's Christmas dinner (2019) and Hubs loved it so much that he wants it for his birthday, too! Absolutely delicious! Will never let this recipe out of my sight! Thank you so much for sharing. PS-Used bundt pan and it was perfect.

  55. S. Werner


    This was scrumptious!!!!! It was so moist and filled with flavor. This is a definite keeper! I made them in two loaf pans and froze one; when we took it out of the freezer, it was still moist and delicious! Keep up the good work.