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4 from 2 votes

Jane's Cranberry Orange Pound Cake

My mom may have found this recipe in a Southern Living about 25-30 years ago. It is one of our family's favorites, and it's also a favorite with some of our neighbors. When we had Thanksgiving at our friends' house a couple of years ago, my friend requested my mom bring this pound cake! It's hard to beat the orange-cranberry combination, especially when it's in a tall and proud pound cake!
Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Breads
Cuisine: American
Keyword: cranberry orange pound cake
Servings: 16 servings
Calories: 428kcal
Author: Jenni Field


  • 1 1/2 cups butter softened
  • 2 3/4 cups sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 teaspoons grated orange peel
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 1/2 cups chopped fresh or frozen cranberries


  • Cream together butter and sugar until light and fluffy, about 5-7 minutes.
  • Add eggs, 1 at a time, beating well between each addition.
  • Stir in vanilla and orange peel.
  • Combine flour, baking powder, and salt.
  • Add to butter mixture alternately with sour cream.
  • Beat on low just until blended.
  • Fold in cranberries.
  • Pour into a nonstick 10" tube pan.
  • Bake at 350 65-70 minutes.
  • Let cool in pan for 10 minutes.
  • Turn out on rack to cool completely.


Sodium: 261mg | Calcium: 45mg | Vitamin C: 1.8mg | Vitamin A: 715IU | Sugar: 35g | Fiber: 1g | Potassium: 106mg | Cholesterol: 115mg | Calories: 428kcal | Saturated Fat: 13g | Fat: 22g | Protein: 5g | Carbohydrates: 54g | Iron: 1.5mg