Meet Barrett, the musically inspired Maker
“When I’m not baking, you can often find me singing or teaching my many students. I love treating them to my homemade baked goods!”
See His Profile
This beautiful Glazed Cranberry-Orange Pound Cake is the perfect addition to your late autumn or winter dessert menu. The fragrant combination of cranberries and orange zest adds a lovely tartness to the sweet and buttery pound cake. The orange soak makes the cake unbelievably moist, and the cranberry glaze adds a pop of pink and a hint of sweetness. Add this recipe to your holiday baking menu!
Frequently Asked Questions
Glazed Cranberry-Orange Pound Cake
- Prep Time 20 min
- Total 1 hr 30 min
- Servings 10
- Ingredients 18
Ingredients
Cake
- Softened butter, for the pan
- All-purpose flour, for the pan
- 1 1/2 cups fresh or frozen cranberries
- 1 1/2 teaspoons all-purpose flour
- 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 1 cup water
- 1/2 cup unsalted butter, at room temperature
- Zest of one navel orange
- 4 eggs
Orange Soak
- 1/4 cup fresh orange juice
- 1/3 cup granulated sugar
Sugared Cranberries, if desired for garnish
- 1/2 cup water
- 3/4 cup granulated sugar, divided
- 1 cup fresh cranberries (from 12 oz bag)
Cranberry Glaze
- 1/4 cup fresh or thawed (not frozen) cranberries
- 2 to 3 tablespoons milk
- 3/4 cup powdered sugar
Instructions
-
Step1Preheat the oven to 325°F. Using a pastry brush, generously brush room-temperature butter into a 10-cup fluted tube cake pan. Be sure to butter every square inch of surface area. Dust with all-purpose flour, and then tap out the excess. Set the pan aside.
-
Step2In a small bowl, toss 1 1/2 cups cranberries with 1 1/2 teaspoons all-purpose flour to coat. In a large bowl, beat cake mix, pudding mix, 1 cup water, 1/2 cup room-temperature butter, orange zest, and eggs with an electric mixer on low speed for 30 seconds, scraping the bowl constantly, and then increase the speed to medium and mix for 2 minutes. Fold in the floured cranberries. Scrape the batter into the prepared pan. Bake for 57-65 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for 15 minutes.
-
Step3Meanwhile, in a small bowl, combine the orange juice and 1/3 cup granulated sugar. Whisk to dissolve most of the sugar.
-
Step4Place a wire rack on top of the cake, and invert onto a baking sheet. Tap the pan gently to release the cake and remove the pan. With a cake tester or tooth pick, poke holes (being careful not to tear the cake) all over the surface. With a pastry brush, carefully brush the orange glaze over the surface of the cake. Some may run off onto the baking sheet. Allow the cake to cool completely.
-
Step5Meanwhile, if garnishing with sugared cranberries, combine 1/2 cup water and 1/2 cup granulated sugar in medium pan. Bring to a boil, and let it simmer on low heat for 3 minutes. Stir in 1 cup cranberries to fully coat in the syrup then remove from heat and stir 1 minute. Remove cranberries with a slotted spoon and transfer to a parchment lined baking sheet to dry for 1 hour. Roll cranberries in batches in the remaining 1/4 cup granulated sugar to coat.
-
Step6In a blender or food processor, combine 1/4 cup cranberries and milk. Blend until you have a pink puree that is more smooth than it is chunky. Set a fine mesh sieve over a small bowl, and scrape the milky puree into the sieve. Using the back of a spoon, press the puree until the cranberry infused milk has been released into the bowl. Discard the cranberry puree. Add the cranberry infused milk to a small bowl with the powdered sugar and whisk until smooth.
-
Step7Drizzle the cranberry glaze over the soaked cake. Top with sugared cranberries (optional). Slice and serve.
Nutrition
Nutrition Facts are not available for this recipe
© 2025 ®/TM General Mills All Rights Reserved