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To make a delightful Cranberry Orange Glazed Pound Cake, you will need the following ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - Zest of 1 large orange - ½ cup plain Greek yogurt - 1 cup fresh cranberries (or frozen) - 1 cup powdered sugar (for the glaze) - 2 tablespoons fresh orange juice (for the glaze) These ingredients work together to create a moist cake with a bright flavor. The fresh cranberries add a lovely tartness, while the orange zest brings a citrusy brightness. The Greek yogurt keeps the cake soft and fluffy. When you gather these items, make sure the butter is softened. This step is key for a light and airy texture. If you use frozen cranberries, thaw them first to avoid excess moisture. Each ingredient plays a special role, so don’t skip any! - Preheat oven to 350°F (175°C). - Grease and flour a 9x5 inch loaf pan. Start by getting your oven ready. Set it to 350°F (175°C). While that heats up, take a 9x5 inch loaf pan. Grease it well with unsalted butter or a non-stick spray. Dust it with flour to stop the cake from sticking later. - Whisk together flour, baking powder, baking soda, and salt. In a medium bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Use a whisk to mix these dry ingredients together well. This step helps the cake rise nicely. - Cream softened butter and granulated sugar until fluffy. - Add eggs one at a time and mix well. - Stir in vanilla extract and orange zest. Next, take a large bowl. Use an electric mixer to cream ½ cup of softened butter and 1 cup of granulated sugar. Beat until it is light and fluffy, about 3 to 5 minutes. Then, add 3 large eggs one at a time. Mix well after each egg. After that, stir in 1 teaspoon of vanilla extract and the zest of 1 large orange. This will add a great flavor. - Gradually add dry mixture and Greek yogurt, alternating. Now, it’s time to combine. Gradually add the dry mixture to your wet mix. Alternate this with ½ cup of plain Greek yogurt. Start and end with the dry mix. Mix on low speed until just blended. Be careful not to overmix, or your cake will be tough. - Gently fold in cranberries. Take 1 cup of fresh cranberries and gently fold them into the batter. Make sure they are evenly spread throughout without crushing them. This will give your cake bursts of fruity flavor. - Pour batter into the loaf pan and smooth the top. - Bake for 55-60 minutes until a toothpick comes out clean. Pour the batter into the prepared loaf pan. Use a spatula to smooth the top. Bake in the preheated oven for 55 to 60 minutes. To check if it is done, insert a toothpick into the center. It should come out clean when the cake is ready. - Cool in pan, then drizzle with glaze made of powdered sugar and orange juice. Once baked, let the cake cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely. For the glaze, mix 1 cup of powdered sugar with 2 tablespoons of fresh orange juice in a small bowl. Drizzle this glaze over the cooled cake, letting it flow down the sides. This adds a sweet and tangy finish. To bake the best Cranberry Orange Glazed Pound Cake, measuring is key. Use a kitchen scale for precise amounts. For dry ingredients, spoon flour into the measuring cup, then level it off. This method prevents the cake from being too dense. Do not overmix the batter. After adding the dry ingredients, mix only until combined. Overmixing can make the cake tough. You want a light and fluffy texture, so be gentle! Adjusting the glaze consistency is simple. Start with powdered sugar and orange juice. If it seems too thick, add a bit more juice. If it’s too runny, add more powdered sugar. Aim for a smooth, glossy finish. For decorating, drizzle the glaze in a zigzag pattern over the cake. This adds flair and makes it look fancy. You can also sprinkle some cranberries on top for extra color and flavor. Want more citrus flavor? Zest another orange or even a lemon for a fresh twist. Use a fine grater to get vibrant zest without the bitter white pith. Consider adding warm spices like cinnamon or nutmeg. Just a pinch adds depth and warmth to the cake. Mix spices right in with the dry ingredients for an even blend. {{image_4}} You can switch out cranberries for other fruits. Try blueberries, raspberries, or even diced apples. Each fruit adds its own taste and color. Blueberries give a sweet burst, while raspberries add a tart zing. Apples bring a soft texture and natural sweetness. Just remember to adjust the sugar if you use a sweeter fruit. If you need a gluten-free cake, no worries! Use gluten-free flour blends instead of all-purpose flour. Many brands work well for baking. Look for blends that include xanthan gum, as it helps mimic the texture of regular flour. This way, you still get a soft and moist pound cake. For a dairy-free cake, swap the butter for coconut oil or a dairy-free butter substitute. You can also replace Greek yogurt with almond or coconut yogurt. These swaps keep your cake moist and tasty. Just be sure to check the labels for any added sugars or flavors. Store your Cranberry Orange Glazed Pound Cake at room temperature for up to three days. Wrap it in plastic wrap to keep it fresh. If you prefer, you can refrigerate it for about a week. Just note that refrigeration can change the cake’s texture, making it a bit denser. To freeze the pound cake, wrap it tightly in plastic wrap and then in aluminum foil. This helps prevent freezer burn. You can freeze it for up to three months. When you want to enjoy it, take it out and place it in the fridge overnight to thaw. Once thawed, serve it at room temperature or warm it in the oven. For the best texture, reheat slices in the oven at 350°F for about 10 minutes. This method warms the cake evenly and restores its moistness. You can also microwave slices for about 20 seconds if you need a quick fix, but this might make it a bit dry. Use the toothpick test to check if it is done. Insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. If there is batter on the toothpick, bake for a few more minutes. This simple test helps you avoid underbaking. Yes, you can use frozen cranberries. Just thaw them first. Frozen cranberries may be softer than fresh ones. They can still give great flavor and texture. If you use frozen, add them straight into the batter without extra flour. This helps prevent them from sinking. Pair this cake with hot tea or coffee. The citrus flavor matches well with these drinks. You might also serve it with whipped cream or vanilla ice cream. Fresh fruit on the side can add a nice touch too. The cake lasts for about 3 to 5 days at room temperature. Wrap it well to keep it fresh. You can store it in the fridge for a week. For longer storage, freeze it for up to three months. Make sure to wrap it tightly before freezing. You learned how to make a delicious cranberry orange glazed pound cake. We covered the key ingredients, step-by-step instructions, and helpful tips. You can adjust flavors or make it gluten-free or dairy-free. This cake stores well and can be frozen for later use. Baking is fun, and this recipe is sure to impress. Enjoy your creation, and share it with others! Your new skills will make each bite special.

Cranberry Orange Glazed Pound Cake

Indulge in the delightful flavors of Cranberry Orange Glazed Pound Cake! This moist and fluffy bread features a perfect balance of tart cranberries and zesty orange. Ideal for any occasion, it's easy to make with simple ingredients. Follow our step-by-step guide for a cake that's sure to impress. Click through to explore the full recipe and add this delicious treat to your baking repertoire!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

Zest of 1 large orange

½ cup plain Greek yogurt

1 cup fresh cranberries (or frozen, thawed if using)

1 cup powdered sugar (for the glaze)

2 tablespoons fresh orange juice (for the glaze)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Take a 9x5 inch loaf pan and generously grease it with butter or non-stick spray, then dust it lightly with flour to prevent sticking.

    In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly blended. Set this dry mixture aside as we prepare the wet ingredients.

      In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat the mixture on medium speed until it is light and fluffy, which should take about 3-5 minutes.

        Add the eggs to the butter-sugar mix one at a time, blending well after each addition. Next, stir in the vanilla extract and the fragrant orange zest until fully incorporated.

          Gradually add the prepared dry ingredients to the wet mixture, alternating with the Greek yogurt. Start and end with the flour mixture. Mix on low speed until everything is just blended – be careful not to overmix.

            With a spatula, gently fold in the cranberries, ensuring they are evenly distributed throughout the batter without crushing them.

              Pour the batter into the prepared loaf pan. Use a spatula to smooth the top. Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

                Once the cake has finished baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.

                  For the glaze, in a small bowl, whisk together the powdered sugar and fresh orange juice until smooth and glossy. You can adjust the consistency by adding more powdered sugar for thickness or more orange juice for a thinner glaze if desired.

                    Once the cake has fully cooled, drizzle the orange glaze over the top, allowing it to cascade down the sides for a visually appealing finish.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: Approximately 10 slices

                        - Presentation Tips: Slice the cake and serve on a decorative platter. For an added touch, garnish with fresh cranberries or small sprigs of mint for color contrast. Enjoy every slice with a cup of tea or coffee!