Flavorful and moist, this Cranberry-Orange Ricotta Pound Cake is a holiday favorite. The sweet orange glaze puts it over the top!
This is my absolute favorite recipe for cranberry-orange pound cake. It’s the ricotta that really makes it shine. I brought a few loaves over to a holiday party last week and they were gone in no time! After hearing the rave reviews and a few friends (who claim to never bake) even sending me emails requesting the recipe, sharing this cake with you was a no-brainer 😉
What really makes this gorgeous cranberry-orange pound cake stand out from the rest is how velvety moist and decadent each cranberry packed slice is. I mentioned earlier it’s the ricotta in this recipe that really makes it so special. I prefer using whole milk ricotta, but low-fat or skim will do the job. If you’re feeling really adventurous, why not try making homemade ricotta cheese? I promise it’s a million times easier than you think (and a million times tastier than anything you can buy from the store).
Oh! Another amazing feature going on in this cake:Â every bite is loaded with orangey//cranberry goodness. Fresh cranberries and fresh orange zest are the only way to go here.
P.S. Have you noticed how pretty and plump crannies are this year? Oranges, too. I just can’t get enough!
And now let’s talk about the glaze. Oh my heavens the glaze. It’s such a simple mixture: fresh orange juice, orange zest, and confectioners’ sugar. It’s silky sweet perfection! You can drizzle it on nice and thick or go light, but I say slather it on there because, well, you know.
A little tip! Add the glaze right before serving. Then pop any leftovers you have in the fridge. This will keep it fresh for up to three days. Not that I think it’ll last that long 😉
This luscious cranberry-orange ricotta pound cake requires no mixer or fancy ingredients! Just a few bowls, a whisk, a loaf pan, and your oven. A great cake for casual coffee with friends or the holiday dessert table… happy baking, friends!
Cranberry-Orange Ricotta Pound Cake
Ingredients
- 1 and 2/3 cups + 2 tablespoons all-purpose flour; divided
- 1 and 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup ricotta cheese, preferably whole milk/full-fat
- 1/4 cup sour cream
- 1 cup sugar
- 4 large eggs + 1 egg yolk
- 2 teaspoons grated orange zest
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup canola oil
- 1 cup fresh cranberries, chopped
The Glaze:
- 1 cup confectioners' sugar
- 1-2 tablespoons orange juice
- 1 teaspoon orange zest
- Pinch of salt
Instructions
- Preheat oven to 350 degrees (F). Grease a large loaf pan, line with parchment paper, and set aside.
- In a medium-sized bowl combine 1 and 2/3 cups of the flour, baking powder, and salt; mix well to combine; set aside.
- In a separate medium-sized bowl whisk together the ricotta, sour cream, sugar, eggs, egg yolk, orange zest, and vanilla.
- Chop cranberries and toss them with remaining flour; set aside.
- Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the oil into the batter, folding from the bottom and up, making sure it’s all incorporated. Fold in the flour coated cranberries.
- Pour the batter into prepared pan and bake for 50-55 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Cool cake in pan for 10 minutes, then carefully transfer to a cooling wrack to cool completely.
- To make the glaze simply whisk together the ingredients until smooth. Add more juice for a thinner glaze, and more sugar if you need to thicken it up.
- Pour glaze over cake right before serving.
Kimberly Ishkarah says
Scrumptious! I rarely try a recipe I have never baked before to take anywhere but I had only a short time to bake and looked at my ingredients on hand and found your recipe. I doubled the recipe and made two cakes and they were fabulous! Thanks!
bakerbynature says
Yay! So happy you took a chance with this recipe, and even happier it was a hit! Happy holidays 🙂
Aly says
Hi! Can I use any other soft cheese: philodelfia or mascarpone? Thanks Aly xx
bakerbynature says
Hi Aly. I don’t think cream cheese would work, but mascarpone should! I think it’s soft enough to duplicate the ricotta 🙂 If you try it, I’d love to hear how it turns out 🙂
Claire says
Thank you for sharing this recipe. It looks delicious. I’m planning to make it tomorrow. Would it be alright to make it in a bundt pan? Any suggestions?
Elicia says
Ho Ho Ho,
I too was looking for a recipe to us left over ricotta and found this. Was going to make tomorrow but in looking at the picture, just have to get baking now.
Thanks for sharing and happy baking.
bakerbynature says
Yay! I hope you love it as much as we do, Elicia 🙂 Happy holidays!
Cynthia says
Hi! I’m thinking of making these into “mini” pound cakes, as in preparing them as described but pouring the batter into a mini loaf pans and baking for less time. Do you think I would need to alter the recipe at all?
bakerbynature says
Hi Cynthia. I don’t think you’ll need to alter the batter, but you’ll certainly need to alter the baking time. I would start checking them around 22 minutes.
lucy says
I just made several loaves of this amazing pound cake. How long will it keep before having to freeze it? I am giving them as gifts
bakerbynature says
Hi Lucy! I am so happy you’re enjoying the pound cake 🙂 I would recommend freezing the loaves asap to ensure maximum freshness for your recipients. Happy holidays!
Kit White says
Hi – I just found this recipe on Pinterest because I had some extra ricotta cheese and was looking for a dessert to use some of it. It is beautiful, moist and tasty but there is an aftertaste of something, perhaps I would call it ‘metallic”. Do you think this is from the eggs? I did follow the directions exactly except for adding fresh chopped pecans. Any insight would be appreciated. Thanks.
bakerbynature says
Hi Kit. How strange… we make this pound cake often and have never experienced a metallic taste. The only thing I can think of is maybe your baking powder was expired? Sometimes baking soda/baking powder can leave a funny taste.
Meseidy says
I LOVE pound cake and the addition of cranberry and orange makes it so festive!
bakerbynature says
Thanks so much, Meseidy! Have a great holiday 🙂
Millie | Add A Little says
This is beautiful and I love the festive colour!
Ilona @ Ilona's Passion says
What a pound cake! I am drooling already! Pinned it:)