Cranberry Pound Cake

Cranberry bundt cake with orange glaze and cranberry snow.
Cranberry Pound Cake

Cranberry Pound Cake

By Sue Lau | Palatable Pastime

It’s time for #BundtBakers again, and today it coincides with my final post for #CranberryWeek,  and today’s offering is my recipe for Cranberry Bundt Pound Cake.

If you have been following me this week, you’ll know that the element in my oven went out leaving me very short notice to find some way to get recipes made that I intended for blogging events.

So far, I have been able to make a pie and some bread in the Rival/Nesco Roaster:

Garlic Pull-Apart Bread

Gingered Pear Pie

And actually, my oven was repaired quickly (Yay!) so I could have baked this cake in the oven. But since I had already planned it this way,  and some were interested in how it would turn out, I went forward with it. I mean, you never know when your oven will blow, or maybe you need  something on a camping trip, and there sits the roaster. So it’s good to know what you can make with it.

It’s not quite like an even swap, but it does work. I had to bake my bread longer than expected, and my cake didn’t dome as I looked for. But since that part is underneath the cake, it’s not really a problem.

The cranberry sprinkle is done with freeze-dried cranberries (not craisins). I had seen it on a cake in the Bake from Scratch magazine and thought I would  give it a try. You might have to look around for the freeze-dried cranberries, or if you plan ahead, you can get them online.

Cranberry Pound CakeJoin me tomorrow as I post my recipe for Crab Stuffed Mushrooms for #FishFridayFoodies, and on Saturday post with #SoupSwappers with Butternut Squash Soup, and Sunday is with #SundaySupper with holiday Cranberry Fluff Salad, which is pretty traditional. I hope you join me each day!


Cranberry Pound Cake

Cranberry Pound Cake

  • Servings: 12
  • Difficulty: moderate
  • Print

Cranberry Pound Cake

  • 9 ounces butter
  • 2 cups granulated sugar
  • 1 teaspoon orange extract
  • 1 teaspoon vanilla extract
  • 4 large eggs,  at room temperature
  • 3/4 cup cranberry juice cocktail
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons powdered dry milk
  • 2-1/2 cups all-purpose flour
  • 1 cup finely chopped dried cranberries (craisins)

Orange Glaze:

  • 2-1/4 cups sifted confectioner’s sugar
  • zest of one small orange
  • 1 teaspoon orange extract
  • 3+/- tablespoons milk

Cranberry Sprinkle:

  • 1/2 cup freeze-dried cranberries
  • 1 teaspoon cornstarch


  1. Preheat oven (or electric turkey roaster) to 375°F.
  2. Spray a 10-12 cup Bundt pan with bakers spray, or liberally grease and flour (I prefer the spray).
  3. Cream the butter and sugar in an electric mixer.
  4. Add the extracts, and eggs (eggs one at a time).
  5. Mix in the cranberry juice, baking powder, salt, baking soda and dry milk.
  6. Add flour a bit at a time until you have mixed a smooth batter.
  7. Fold in the finely diced dried cranberries.
  8. Pour batter into the pan. If baking in an electric turkey roaster, place a sheet of foil on the rack and place the pan on that, otherwise, just use the oven as usual.
  9. Bake for 55-60 minutes or until you can insert a toothpick and remove it without wet batter.
  10. Cool cake in pan for 15-20 minutes, then invert onto a wire rack and cool completely.
  11. Whisk together glaze ingredients and drizzle over cake.
  12. Pulse the cranberries and cornstarch in a food processor, and use a coarse sieve the sift out the finer powder and sprinkle that over the glaze.

From the kitchen of

Cranberry Pound Cake

Cranberry Week

See all the other recipes being shared today as part of Cranberry week – follow #cranberryweek for all the tasty cranberry creations:

Cranberry Pound Cake

#Bundt Bakers

November 2017: Punt the Bundt

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.


7 responses

  1. Cranberry and Orange is a great flavor pairing and it’s perfect for this time of year. Your cake came out great and I’ll be on the hunt for freeze-dried cranberries. Thanks for hosting this month!

  2. Love the combo of Orange and Cranberry, and really envy you for having fresh cranberries over there (nowhere to be found here in Spain). Your cake looks absolutely spectacular, Sue, and love the sprinkle on top! Thanks for hosting this month! Besides for the fun for the cakes, I learned a lot of (fun) things about your culture 🙂

    • If you find them any time of year, they freeze very well. I’m not sure if you can obtain lingonberries (Swedish) but they would probably sub well.

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