Mile High Cranberry Orange Pound Cake
Hey everyone–there are just two, TWO days until Christmas; can you believe it? It feels like it was just Thanksgiving, and then I blinked and December was practically over.
Have you guys decide on what you’re having for dinner? How about dessert?
I’ve noticed that the dessert table at holiday dinners tends to be a pretty polarizing space. People either really love what’s there, or they really don’t love it, which is probably why there tends to be a variety of choices available.
But if you belong to one of thoe households that have picky dessert eaters,
While I’ve noticed that pies (and specific types of pie in particular ), puddings and fruit cake are either Love-Its or Hate-Its, I do think that there are some pretty safe options that are likely to please everyone.
Pound Cake is one of them.
I know I’ve sounded like a broken record saying this, but it bears repeating: pound cake is truly a Blank Canvas recipe that can be remixed, and experimented on with any number of different variations and combinations that are bound to satisfy the tastes/preferences of just about everyone.
Case in point: I’ve made TONS of pound cakes for this blog (probably literally at this point lol), and they’ve been a regular staple for the 12 Days of Christmas.
And wouldn’t you know it? Here we are again with yet another pound cake for the holidays.
Except the difference is this time, it is a LOT of pound cake.
A couple of months ago, I bought myself a belated birthday present in the form of a square tube bundt pan that was specifically designed to make Mile High Pound/Bunt Cakes. Mile High Pound Cakes are exactly what they sound and look like; they’re taller, they’re denser, and they;’re richer than the average pound cake. Indulgence is an understatement here, which makes them perfect for the holidays.
I first broke my Mile High Pound Cake pan in for this autumn when I made this absolutely delicious Pumpkin Pound Cake. Even back then, I knew that I would be using it again for this year’s 12 Days of Christmas.
I’ve made cranberry pound cake before, but that one was much smaller, and it also was without what I believe is cranberry’s BFF in terms of baking: oranges. For years the combination of cranberry and orange has proven been such a winner for me for my go-to cranberry sauce, as well as for several other recipes on the blog. This cake is the latest to add the to the collection.
As you can see, this cake is studded through with fresh cranberries that burst and bleed during baking so that their flavor is straight through the cake. The orange has its own generous representation in the batter through both finely minced orange zest and orange juice. The glaze on top is also flavored with orange juice.
If not treated with TLC, pound cake can taste like a dry and overbaked sponge (the cleaning tool). The cake flour and sour cream go such a long way in making this cake so incredibly MOIST and tender. Diet-conscious it is NOT, but it is the holidays, is it not? Indulge a little–or a lot.
Well. Here we are again, at the end of yet another 12 Days of Christmas.
I hope that you’ve enjoyed this year’s line up of recipes, and that you’ve been able to try some for yourself. If not, not to worry: there is still time for you to try this cake, or any other of the other eleven days worth of recipes below.
Whatever it is that you celebrate, I hope that you and yours enjoy a safe, happy, and delicious holiday.
Love and light <3
Day 1: Browned Butter & Sweet Potato Biscuits
Day 2: Biscoff Dipped Butter Cookies
Day 3: Holiday French Toast
Day 4: Gingerbread Cinnamon Rolls
Day 5: Cider-Cinnamon Spritz Cookies
Day 6: Butter Pecan Biscotti
Day 7: Glazed Holiday Donut Cakes
Day 8: Cranberry Noel Cookies
Day 9: Chocolate Cinnamon Cookies
Day 10: Honey Cornbread Cookies
Day 11: Eggnog Cranberry Muffins
Day 12: Mile High Cranberry Orange Pound Cake
Mile High Cranberry Orange Pound Cake
Recipe Adapted from Taste of Home
Ingredients
- 2 cups (4 sticks) unsalted butter, room temperature
- 3 3/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 tablespoons orange extract
- 1 teaspoon baking powder
- Zest from two oranges, finely minced
- 1 teaspoon salt
- 8 large eggs, room temperature
- 4 1/2 cups cake flour or White Lily All Purpose Flour, divided
- 1 1/2 cups sour cream
- 1/4 cup orange juice
- 2 1/2 cups fresh cranberries, rinsed and drained
Orange Glaze
- 2 cups powdered sugar
- A few tablespoons of orange juice
- 1 tablespoons light corn syrup
Directions
Preheat oven to three hundred degrees Fahrenheit. Generously grease and flour an 18 cup cake tube pan (I used this one), place a piece of parchment paper in the bottom and set aside.
Toss cranberries in 1/2 cup flour, set aside.
In a medium bowl combine the remaining cake flour with the salt and baking powder and stir together a few times with a fork. Set aside.
In the bowl of a standing mixer, beat the butter and sugar together until light, fluffy and creamy. (Be patient, this will take several minutes on medium speed)
Add extracts, orange zest, and 1/2 cup flour mixture and beat until combined.
Add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition.
Add half the rest of the flour mixture, beating until it just disappears.
Beat in sour cream.
Beat in the remaining flour mixture, then with the mixer running, drizzle in orange juice.
Scrape the bottom and sides of the bowl and beat for another 15 seconds.
With a spatula, fold in floured cranberries and any remaining flour. Pour batter into prepared tube pan and gently shake to settle the batter.
Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 hours or until a skewer inserted into the cake comes out clean.
Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
For glaze: .Combine all ingredients in a small bowl and mix well until reached desired consistency. Use a fork to drizzle icing over the cake. Allow to sit for about 20-30 minutes, until hardened.
Sharing at Fiesta Friday #568, cohosted by Jhuls @ The Not So Creative Cook.
Merry Christmas to you and your family. I enjoyed your holiday list this time.
Thank you– Merry Christmas to you too š
Jess, Thanks so much for this opportunity to be a part of the 12 days this year! Amazing delicious recipes! Please do some Easter recipes? We would love them! Best Holiday wishes to you and your family for a healthy and happy New Year! ā„ļøšāļø
Thank you Kraig, I appreciate it. Happy Holidays to you and yours š
Oh, such a lovely cake! Save me a slice!
Sorry, we’ve long gobbled it up– but thank you Dorothy! Merry Christmas and Happy Holidays to you š
Merry Christmas!
That looks so good!! āŗļø