Cranberry Pound Cake

Servings 10 slices


  • 2 1/2 cups flour
  • 1 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1 cup softened butter
  • 1 1/4 cup sugar (plus more for sprinkling the top)
  • 4 eggs
  • 1 tbs. orange zest (from one orange)
  • 2 tbs. orange juice (from 1/2 orange)
  • 1 1/2 cups fresh cranberries, rinsed and dried


  1. Preheat your oven to 350 degrees, and generously grease a 9 inch loaf pan. Set aside. 

  2. In a medium bowl, stir together the flour, baking powder, and salt. Set aside. In a large bowl, beat together the butter and sugar until fluffy. Add in the eggs, one at a time, mixing between each addition. Mix in the orange zest and juice. Slowly add in the flour mixture, reserving about 2 tablespoons, and mix until smooth. 

  3. Toss the cranberries in the reserved flour mixture until coated, and fold the berries into the batter.

  4. Pour the batter into the prepared loaf pan, and spread evenly. The batter will be thick. Generously sprinkle granulated sugar over the top of the batter. Bake for 1 hour and 10 minutes, or until a cake tester comes out clean. Cool completely in the pan before removing and slicing. Enjoy!