• Prep Time: 25 mins
  • Cooking Time: 50 mins
  • Serves: 12

Cranberry-Filled Orange Pound Cake

  • Recipe Submitted by on

 Ingredients List

  • 1 cup butter, softened
  • 1 package (8 ounces) reduced-fat cream cheese
  • 2 cups sugar
  • 6 large Eggs
  • 3 tablespoons orange juice, divided
  • 4 teaspoons grated orange zest
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup dried cherries
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon grated orange zest
  • 4 to 5 teaspoons orange juice


Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 tablespoons orange juice and the zest. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture, beating just until combined.
In a small bowl, mix cranberry sauce, cherries and remaining orange juice. Spoon two-thirds of the batter into prepared pan. Spread with cranberry mixture. Top with remaining batter.
Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to a wire rack to cool completely.
In a small bowl, mix confectioners' sugar, orange zest and enough orange juice to achieve desired consistency. Pour glaze over top of cake, allowing some to flow over sides.

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