Glazed Cranberry-Orange Pound Cake

This beautiful bundt cake brings together a few of Barrett’s favorite things: cranberry, orange and pound cake. Starting with Betty’s original Cranberry Orange Pound Cake recipe, he adds an extra orange twist to the mix, resulting in a perfectly sweet and seasonal dessert.

There’s no doubt about it—Barret’s favorite part about this recipe is the orange soak, which is a substitute for the orange sauce in the OG recipe. Not only is the soak fun to do (it’s like painting a cake!) but it makes this already-moist cake, thanks to Betty Crocker™ Super Moist™ Yellow Cake Mix, irresistibly decadent and delicious. The key is adding the soak while the cake is still warm.

To enhance both the look and the flavor of his cake, Barret adds his homemade cranberry glaze and then garnishes with sugared cranberries. Just look at that festive pop of pink! The fragrant combo of the cranberries and orange zest also can’t be beat—it adds a lovely tartness to this sweet, buttery and beautiful bake.

Add this recipe to your holiday menu and you simply can’t go wrong! We’d love to hear what you think—leave a comment or ask a question below. And if you are hungry for more holiday desserts, check out what our other Makers are baking up this month.

Barrett’s Tips

• Don’t skimp on the orange zest! It enhances the orange flavor of the batter. Also, be sure to only zest the outer area of the orange—don’t zest the white pith, which will give the batter a bitter taste.
• Make sure you apply the orange soak after the cake has been removed from the bundt pan and it is still warm. This will help the cake absorb the soak and become moist and flavorful while it cools.
• Because the cake is so moist, it can be delicate and prone to breaking. Use two large fish spatulas or a large cake spatula to transfer the cake to your serving platter.

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