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5 from 7 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 Time15 mins
Cook Time1 hr 5 mins
Cooling Time for Cake30 mins
Total Time1 hr 50 mins
Course: Cake
Cuisine: American
Keyword: cranberries, cranberry pound cake
Servings: 8
Calories: 559kcal
Cost: $9


Cranberry Cake Batter:

  • 1/2 cup fresh cranberries chopped and tossed with 1 tablespoon flour
  • 2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 1 1/4 cups white granulated sugar
  • 2 teaspoons orange zest (from 1 orange)
  • 1 cup unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs at room temperature
  • 1/3 cup milk


  • 1/2 cup cranberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 1 cup powdered sugar


To Make the Cranberry Cake Batter:

  • 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.
  • In a small bowl, combine the chopped cranberries with the flour and set aside.
  • In a medium bowl, mix together the all-purpose flour, poppy seeds, salt and baking powder. Set aside.
  • 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.
  • 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.
  • 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.
  • Pour the pound cake batter into the prepared 8x4-inch loaf pan and smooth out the top so it's nice and flat.
  • Transfer to the oven to bake for 60 to 65 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:

  • In a small saucepan, set over medium-low heat, add the cranberries, along with the 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.
  • 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.
  • Pour the glaze over the cooled pound cake and slice and serve.


Tips and Tricks: 
  • 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. 
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


Serving: 8g | Calories: 559kcal | Carbohydrates: 75g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 132mg | Sodium: 327mg | Potassium: 114mg | Fiber: 2g | Sugar: 50g | Vitamin A: 827IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg