Okay, I swear I have some savory recipes coming again. Lol. It’s just, you know, ’tis the season for baking! And I’m in my “what dessert should I bring to Christmas dinner this year” phase, so I’m testing out recipes like crazy.

I’ve made sheet cake, peppermint cake roll, slow cooker creme brûlée, trifle, chocolate mousse, and so on. I don’t think I’ve ever made a bundt cake, though. And I love this one.

This cranberry orange pound cake is tender, rich, and buttery, with a layer of cranberry sauce inside, and a bright orange glaze. Baked in a fluted tube cake pan gives it a festive presentation. It’s perfect for the holidays!


  • 1 cup unsalted butter , softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups granulated sugar
  • 6 large eggs
  • 2 tablespoons orange juice
  • zest from one small orange
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (14 ounces) whole-berry cranberry sauce
  • For The Glaze
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • 1/4 teaspoon orange zest


  1. Preheat oven to 350 degrees F. Coat a 10-inch bundt pan with nonstick spray and dust with flour.
  2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Add the eggs in, one at a time, beating well each time. Beat in the orange juice and most of the zest (reserving a 1/4 teaspoon for the glaze.)
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt; gradually add to the creamed mixture, beating until just combined.
  4. ...............................

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