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Cranberry Cake
4.9 from 36 votes

Cranberry Cake

This Cranberry Cake is a studded pound cake with flavors of orange and poppy seeds. The glaze is made with simmering cranberries that adds a lovely sweetness and pretty color.

Prep Time
15 mins
Cook Time
1 hr 5 mins
Cooling Time for Cake
30 mins
Total Time
1 hr 50 mins
Servings: 8
Calories: 559 kcal
Course: Cake
Cuisine: American

Ingredients

Cranberry Cake Batter:
  • 1/2 cup cranberries chopped and tossed with 1 tablespoon flour, fresh
  • 2 cups all-purpose flour (240g)
  • 2 tablespoons poppy seeds
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1 1/4 cups granulated sugar white
  • 2 teaspoons orange zest (from 1 orange)
  • 1 cup butter at room temperature, unsalted
  • 1 teaspoon vanilla extract
  • 3 large egg at room temperature
  • 1/3 cup milk
Glaze:
  • 1/2 cup cranberries
  • 1/4 cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 1 cup powdered sugar

Instructions

To Make the Cranberry Cake Batter:
    Cup of Yum
  1. Preheat oven to 325 degrees F. Grease a 8x4-inch loaf pan with cooking spray. I also like to line the bottom of a loaf pan with parchment and allowing the ends to run up the sides. I find this easiest when I want to remove the loaf. Set aside.
  2. In a small bowl, combine the chopped cranberries with the flour and set aside.
  3. In a medium bowl, mix together the all-purpose flour, poppy seeds, salt and baking powder. Set aside.
  4. In the bowl of stand-up mixer, add the sugar and orange zest. Rub the orange zest into the sugar, mixing it vigorously with your hands. This will bloom the orange zest flavors and oils.
  5. Add the softened butter and vanilla extract to the bowl with the sugar. With the paddle attachment on the mixer, beat for about 5 minutes, until pale in color. Mix in one egg at a time, being sure each egg is incorporated before adding another.
  6. Add the flour mixture into the butter mixture, alternating with the milk, beginning and ending with the flour. Pour in the cranberries and fold them in.
  7. Pour the pound cake batter into the prepared 8x4-inch loaf pan and smooth out the top so it's nice and flat.
  8. Transfer to the oven to bake for 60 to 70 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then invert onto a cooling rack.
To Make the Cranberry Glaze:
  1. In a small saucepan, set over medium-low heat, add the cranberries, along with the water, sugar, vanilla and salt. Cook until softened, about 5 minutes. Add a small sieve over a small bowl and pour the cranberry mixture into the sieve, pressing it until all the juice is released. You should end up with about 3 tablespoons.
  2. Sift the powdered sugar into a medium bowl. Pour 1 tablespoon of the cranberry mixture and mix, adding more tablespoons until you end up with a thick but pourable glaze. I ended up using 2 whole tablespoons.
  3. Pour the glaze over the cooled pound cake and slice and serve.

Notes

  • Tips and Tricks: 
  • Equipment: 
  • 8x4-inch Loaf Pan | KitchenAid Stand-Up Mixer | OXO Measuring Cups | OXO Measuring Spoons | Parchment Paper Sheets | OXO Fine Mesh Strainer | Silicon Spatula | Stainless Steel Bowls | 
  • This cake tastes wonderful without the glaze so I say it's 100% optional! 
  • Wrap this cake in plastic wrap and store at room temperature on the kitchen counter. Lasts up to 3 days. 

Nutrition Information

Serving 8g Calories 559kcal (28%) Carbohydrates 75g (25%) Protein 7g (14%) Fat 26g (40%) Saturated Fat 16g (80%) Cholesterol 132mg (44%) Sodium 327mg (14%) Potassium 114mg (2%) Fiber 2g (8%) Sugar 50g (100%) Vitamin A 827IU (17%) Vitamin C 2mg (2%) Calcium 71mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 559

% Daily Value*

Serving 8g
Calories 559kcal 28%
Carbohydrates 75g 25%
Protein 7g 14%
Fat 26g 40%
Saturated Fat 16g 80%
Cholesterol 132mg 44%
Sodium 327mg 14%
Potassium 114mg 2%
Fiber 2g 8%
Sugar 50g 100%
Vitamin A 827IU 17%
Vitamin C 2mg 2%
Calcium 71mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.