- Preheat Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add Dry Ingredients to Wet Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
- Add Orange Zest and Juice:
- Stir in the orange zest and fresh orange juice until evenly distributed in the batter.
- Fold in Cranberries:
- Gently fold in the chopped fresh cranberries.
- Pour into Pan:
- Pour the batter into the prepared bundt pan, spreading it evenly.
- Bake:
- Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
For the Cranberry Orange Glaze:
- Prepare Glaze:
- In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth.
- Drizzle Glaze:
- Drizzle the glaze over the cooled pound cake.
- Garnish:
- Garnish with additional chopped cranberries if desired.
- Slice and Serve:
- Slice the Cranberry Orange Pound Cake and serve. Enjoy!
This Cranberry Orange Pound Cake is a delightful combination of sweet, tangy, and citrusy flavors. It’s a perfect addition to your holiday dessert table or for any special occasion.