Ultimate Mile High Orange Cranberry Pound Cake Recipe

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Why You’ll Love This Recipe

This Mile High Orange Cranberry Pound Cake is the epitome of holiday baking, combining zesty orange flavors, tart cranberries, and a luscious orange glaze. It’s an elegant showstopper with a rich, buttery texture and just the right balance of sweetness and tartness. Topped with sugared cranberries, it’s both visually stunning and irresistibly delicious.

Full Ingredient Breakdown

For the Cake

  • Unsalted butter (2 cups/4 sticks, room temperature): Adds richness and a tender crumb.
  • Granulated sugar (3 3/4 cups): Sweetens the cake while helping create a soft texture.
  • Vanilla extract (1 tablespoon): Enhances the overall flavor.
  • Orange extract (2 tablespoons): Provides a concentrated burst of orange flavor.
  • Baking powder (1 teaspoon): Aids in giving the cake a slight lift despite its dense texture.
  • Orange zest (from 2 oranges): Intensifies the orange flavor with natural oils.
  • Salt (1 teaspoon): Balances the sweetness and amplifies other flavors.
  • Eggs (8 large, room temperature): Bind the batter and add structure.
  • Cake flour or White Lily All-Purpose Flour (4 1/2 cups, divided): Ensures a light yet dense crumb. White Lily is preferred for its low protein content, making it ideal for cakes.
  • Sour cream (1 1/2 cups): Adds moisture and a slight tang for balance.
  • Fresh orange juice (1/4 cup): Natural orange flavor and additional moisture.
  • Fresh cranberries (2 1/2 cups): Their tartness complements the sweetness of the cake.

For the Sugared Cranberries

  • Granulated sugar (2/3 cup): For making the simple syrup coating.
  • Water (1/4 cup): Combines with sugar to create a sticky coating.
  • Ice water (1/4 cup): Cools the syrup to avoid softening the cranberries.
  • Fresh cranberries (1 cup): Adds a frosted, jewel-like decoration.
  • Granulated sugar (1/3 cup): Creates the sparkling sugar coating.

For the Orange Glaze

  • Powdered sugar (3 cups): Forms the base of the glaze.
  • Orange extract (1 tablespoon): Adds bold citrus flavor.
  • Fresh orange juice (1/4 cup, plus more): Adjusts the glaze consistency and boosts the orange taste.

Step-by-Step Instructions

1. Prepare Your Tools and Ingredients

  • Preheat oven to 300°F.
  • Prepare a square tube pan by lining it with parchment paper and brushing with pan coat or greasing with butter/flour. This ensures easy release.
  • Toss cranberries in 1/2 cup of flour to coat. This keeps them from sinking during baking.

2. Make the Cake Batter

  1. Cream Butter and Sugar:
    • In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 6 minutes until pale, fluffy, and creamy. This aerates the batter for a tender crumb.
  2. Add Flavorings:
    • Add vanilla extract, orange extract, salt, baking powder, and 1/2 cup of flour. Mix until combined.
  3. Incorporate Eggs:
    • Add the eggs one at a time, beating thoroughly after each addition. This ensures the batter emulsifies properly.
  4. Alternate Wet and Dry Ingredients:
    • Gradually mix in half of the remaining flour, followed by the sour cream.
    • Add the remaining flour, then drizzle in the orange juice while the mixer runs on low speed.
  5. Fold in Cranberries:
    • Gently fold in the floured cranberries using a spatula to prevent breaking them.

3. Bake the Cake

  1. Pour the batter into the prepared pan, smoothing the top with a spatula.
  2. Gently tap the pan on the counter to remove air bubbles.
  3. Place the pan on the middle rack of the oven with a baking sheet beneath to catch drips.
  4. Bake for 2 1/2 hours, checking for doneness with a skewer inserted into the center—it should come out clean.

4. Cool and Unmold

  1. Let the cake cool in the pan for 15-20 minutes.
  2. To unmold, place the pan over a sturdy can and push down to remove the outer ring. Carefully lift the cake onto a wire rack to cool completely.

5. Prepare Sugared Cranberries

  1. Boil 2/3 cup sugar and 1/4 cup water, stirring until the sugar dissolves. Remove from heat and add ice water.
  2. Add the cranberries, tossing to coat them. Transfer to a wire rack to drip dry.
  3. Roll the cranberries in 1/3 cup sugar until evenly coated and set aside.

6. Make the Orange Glaze

  1. In a mixing bowl, whisk together powdered sugar, orange extract, and 1/4 cup orange juice until smooth.
  2. Adjust the consistency by adding more orange juice (for thinner glaze) or powdered sugar (for thicker glaze), one spoonful at a time.

7. Assemble the Cake

  1. Place the cooled cake on a serving platter.
  2. Slowly pour the orange glaze over the cake, letting it drip naturally down the sides.
  3. Decorate the cake with Sugared Cranberries, scattering them across the top for a festive touch.

Expert Tips

  • Room Temperature Ingredients: Ensure butter, eggs, and sour cream are room temperature for a smooth batter.
  • Don’t Rush the Creaming: Beating the butter and sugar properly is key to the cake’s fluffy texture.
  • Proper Flour Measurement: Always spoon and level flour into measuring cups to avoid a dense cake.
  • Prevent Overmixing: Mix just until ingredients are combined to avoid a tough texture.
  • Zest Carefully: Only zest the outer layer of the orange peel to avoid bitter pith.

Serving Suggestions

  • Perfect for holiday brunches, parties, or as a centerpiece dessert.
  • Serve with a dollop of whipped cream or alongside hot tea or coffee for a cozy pairing.

Make-Ahead Tips

  • Cake: Bake the cake a day ahead; it tastes even better as the flavors meld.
  • Sugared Cranberries: Prepare and store in an airtight container for up to 3 days.
  • Glaze: Make fresh for the best consistency, but it can be stored in the refrigerator for a day.

Enjoy this stunning Mile High Orange Cranberry Pound Cake—a treat that’s not only delicious but unforgettable!

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