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Golden brown vanilla pound cake a top a marble cake stand

Vanilla Pound Cake with Cranberry Swirl & Orange Glaze


  • Prep Time: 35 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 1 10 inch Bundt cake

Description

Moist vanilla pound cake swirled with tart cranberry puree Recipe from The Fearless Baker by Erin Jeanne McDowell


Ingredients

For the Pound Cake:

  • 361 g all-purpose flour
  • 298 g granulated sugar
  • 6 g baking powder
  • 2 g kosher salt
  • 227 g unsalted butter (room temperature)
  • 170 g eggs (about 3 large, room temperature)
  • 181 g whole milk (room temperature)
  • 5 g vanilla extract
  • 102 g cranberry puree (recipe below)
  • 1 serving Orange Glaze (recipe below)

For the Cranberry Puree:

  • 8 oz fresh cranberries (about 2 cups)
  • 2 tablespoons brown sugar
  • 1 teaspoon orange zest
  • ¼ cup water
  • Pinch of kosher salt

For the Orange Glaze:

  • 1 cup powdered sugar
  • 2 tsp orange zest
  • 2 tbsp orange juice
  • 1.5 tsp lemon juice
  • 2 tbsp heavy cream + 1 tbsp if needed

Instructions

For the Pound Cake:

  1. Preheat the oven to 350 degrees. Position a rack in the middle. Butter and flour a 10 inch Bundt pan. Note: I rubbed unsalted butter oven the pan, then dust with a light coating of flour.
  2. In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
  3. In the bowl of a stand mixer using the paddle attachment, on medium-low speed, cream the butter and sugar until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl. Note: you can also use a hand mixer if you don’t have a stand mixer.
  4. Continue with the mixer on medium low speed, adding in the eggs one at a time. Let the egg fully incorporate before adding in the next egg. Scrape down the sides of the bowl.
  5. Add in the vanilla extract and mix to incorporate.
  6. With the mixer on low, add in a third of the flour mixture from step 2. Once the flour has just combined with the other ingredients, add in half of the milk and mix to combine.
  7. Continue alternating flour and milk until the remaining ingredients are incorporated. Do not over mix.
  8. Add the cranberry puree to a Ziploc bag and cut off a small part of one corner. Note: I found it easier to pipe the cranberry puree onto the cake batter (results in a more even distribution of cranberry), but you can also use a spoon to drizzle it onto the batter.
  9. Pour about a 1/3 of the batter into the prepared Bundt pan. Pipe a 1/3 of the cranberry puree over the cake batter. Note: try not to pipe too close to or on the edge of the Bundt pan as it can cause the cranberry puree to burn while baking.
  10. Continue alternating cake batter and cranberry puree in 1/3 increments.
  11. Place the Bundt cake into the oven on the middle rack. Bake for 45-50 minutes. The cake is finished when a toothpick or knife inserted into the center comes out clean. Note: in my oven this took about 53 minutes.
  12. Remove the cake from the oven and leave it to cool in the pan on a wire rack for 15 minutes.
  13. Place a wire rack over the Bundt pan. Turn the Bundt pan oven, while holding onto the wire rack. The cake should slide out easily. If it doesn’t slide out, lightly tap on the bottom of the Bundt pan with a wooden spoon to loosen the cake.
  14. Let the cake cool for another 20-30 minutes. If serving immediately, poor the orange glaze (recipe below) over the top. If you aren’t serving immediately, wrap tightly in plastic wrap.

For the Cranberry Puree:

  1. Combine all ingredients in a medium saucepan.
  2. Cook over medium heat until cranberries pop, about 5-10 minutes.
  3. Reduce the heat to low. Continue to cook an additional 10-15 minutes until the mixture thickens. The mixture should be on the thick side and coat the back of a spoon without running off.
  4. Turn off the heat and let the mixture cool for 5 minutes. Transfer to a blender and blend until smooth.

For the Orange Glaze:

  1.  In a medium bowl, whisk together all ingrediants. If the glaze is too think, add in an additional 1/2 tablespoon of heavy cream (up to 1 tablespoon) until the glaze is thick, but you can pour it easily.

  • Category: Dessert
  • Method: Baked

Keywords: cake, Bundt, cranberries, cranberry, butter, vanilla,orange, glaze, lemon, sugar