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!

Cranberry Orange Pound Cake

This Cranberry Orange Pound Cake is so moist and is perfect for the winter and holiday season!
Prep Time 15 minutes
Cook Time 55 minutes
Servings 16
Calories 388kcal


  • 1 cup butter softened
  • 1 3/4 cups sugar
  • 2 Tablespoons orange zest
  • 3 eggs
  • 1/2 teaspoon vanilla
  • 3/4 cup buttermilk
  • 2 1/2 cups fresh cranberries
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Orange Glaze

  • 1 1/2 cups powdered sugar
  • 1 Tablespoon orange juice
  • 1 Tablespoon orange zest
  • 1 Tablespoon milk
  • 1/4 teaspoon vanilla


  • Preheat oven to 350 degrees F.
  • In a large bowl, cream butter, sugar and orange zest together for 3 to 5 minutes.
  • Add eggs one at a time and beat an addition minute per egg.
  • Add vanilla and mix in.
  • In a separate large bowl, mix and combine dry ingredients together.
  • Add dry ingredients alternatively with the buttermilk to the butter/sugar/orange zest/egg mixture. Fold in cranberries.
  • Grease and flour either (2) 9x5 inch bread pans or (3) 8x4 inch bread pans and fill about half way to about two thirds of the way.
  • Bake at 350 degrees F for 55 to 60 min.
  • Let loaves cool and pour glaze over them.

Orange Glaze

  • Whisk glaze ingredients together until smooth.


Calories: 388kcal | Carbohydrates: 58g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 587mg | Potassium: 96mg | Fiber: 2g | Sugar: 40g | Vitamin A: 435IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 2mg
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Filed under: cake, dessert

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  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.

    5. kathleenrundquist


      This is totally wonderful. The cranberries give it zing and one slice isn't enough once you've tasted it. Refrigerated, it lasts a long time and you don't really need to ice it though it puts a nice finishing touch to it.

  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.

    2. Marie Morris

      The zest of an orange (or lemon/lime) simply means taking the whole (washed) fruit and finely grate (shred) the peel. Make sure your grater is sharp or the peel will not grate.

  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.

    1. Lynne

      next time use strips of parchment paper, easy to lift out

    2. Marie Morris


      I used parchment paper to line the pans so I could just lift it out and it works great!

  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?

    1. Natalie


      I have used dried cranberries and it is just fine and have frozen them and that is just fine also. Just as delicious…

  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. Rubeena


    turned out perfect. God bless you for sharing this!

  52. 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!

  53. Kathleen


    This is a big hit whenever I bake it. Thanks for sharing. It's especially good at this time of year.

  54. Patricia

    Can you make this pound cake in a bundt cake pan. And if you can what's the temperature you would use for a bundt pan and how long would you keep it in the oven for

  55. patricia


    The cake looks beautiful, just want to know can I put it in a Bundt pan and if so please tell me for how long and what should I put it on the temperature. Hope to hear from you soon

  56. Kathy Jacob

    Fresh cranberrys are only available at Christmas.....can I use dried cranberrys??

  57. Linda Karlson


    Delicious flavor and texture!
    Make sure not to over bake!
    I used craisins, added walnuts, fresh zest from an organic orange, a splash of rum, and cream for the glaze. This bread is very versatile and beautiful!

  58. Anne

    Delish! This recipe was a great way to use up the cranberries left over from Christmas. I didn’t change a thing.

  59. 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.

  60. 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!

  61. Pat

    What were the sizes of the land you used? Can't wait to try this recipe. I'll post the topic when I do.....thanks

  62. Shruti

    How many inches cake will this make?

  63. Angela Sack


    VERY good! Didn't change a thing.

  64. Tracy


    This is my "go to" recipe as soon as cranberries hit the market. It makes a great gift and I've shared your link many, many times. Beautiful cake!

  65. Val

    I made this today, baked it in a Bundt pan and it came out beautiful. I used a half cup of butter and a half cup of coconut oil. It is so delish. It’s a keeper

  66. Robyn


    This is outrageous!! So easy to put together. Made mine in a bundt pan as some others had as well....PERFECT! I’ve already had family requesting this again. Thanks for the recipe

  67. Bette

    I made this tonight it looks good but did not have the round top more flat what did I do wrong

  68. Kandice

    Hi, can frozen cranberries work?

  69. Debbie


    I made this for the cafe before church on Sunday morning coffee. I give this recipe 100 stars. Phenomenal beyond words. I am sharing my recipe with my mom. I guarantee you that this will become one of my top items that I bake weekly.

  70. joanne


    This cake is amazing. I didn't have buttermilk so I tried the suggestion of combining milk and lemon juice. It turned out perfect. I dusted the cranberries with flour before folding them into the batter. I understand it helps so that they don't all fall to the bottom of the batter. The cranberries were distributed evenly throughout the cake. Made this for Thanksgiving. It is beautiful in the swirl bundt pan.

  71. 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.

  72. Lyn


    Made this for Christmas this year (I used fresh cranberries). My entire family loved it! Will definitely make it again. Thanks for sharing!

  73. 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.

  74. Cynthia


    After tasting the batter, I couldn’t wait to taste the cake. The cake is good and the glaze adds so much more to the flavor.

  75. Andrea

    What are the timing suggestions for 3x5 in loaf pans?

  76. Holly


    I have made this for several years and also for a bake sale. It’s a big hit. I make many loaves for Christmas gifts and freeze. I have frozen with the glaze and without. Both work well.

  77. Emy

    I made this today, gluten free, in an octopus shaped Bundt pan. It's perfect! Thank you!

  78. Amanda

    Hi. I'm just making this recipe. First time and I'm not a baker. Do you fill the loaf pans to the top, half way or somewhere in between?

  79. D.D.


    I've been making this cake for years. It is the MOST BEAUTIFUL BATTER, EVER! Like buttercream. I'm always amazed by it. And pretty forgiving recipe using non-dairy butter or margarine (plant-based or Eathbalance) and non-dairy milk with a little white vinegar to make faux-buttermilk. Works as loaf cakes and in a bundt pan. Thank you for this one!

  80. Rita

    Hello! Would you please provide the measurements / sizes for the "small" and "large" bread (loaf) pans. Thank you!

  81. Lisa A. Flaks


    this is an awesome cake and really nice to have over the Christmas Holidays!! I added Blueberries to this recipe the 2nd time I made it.

  82. Janice


    Mine was done in a bundt pan the last two years. I added a few drops of citrus and orange essential oil to the mix. Then, I dried and sugared spanish plums and topped it with those and candied cherries and orange peel curls. Beautiful and perfect, Christmas dessert!

  83. Lorna Greene

    Could you put in your recipe how full to fill the bread pans, 1/2 or 3/4 full.

  84. Lorna Greene

    Please list in your recipe how full to fill the bread pans, 1/2 or 3/4 full?

  85. Sheryl

    Has anyone froze this? If so, did you put the glaze on before or after freezing it? Also, did you chop the cranberries?