Cranberry Orange Pound Cake

By Chef Eddy Van Damme

Prep Time:

Bake/Cook Time:

1h 15m - 1h 20m

Yield:

1, 10-inch Bundt cake

A recipe so good that we've named it our feature dessert for holiday 2021! Chef Eddy's buttery, moist Cranberry Orange Pound Cake is bursting with fresh citrus flavor and a pop of tart cranberries. To make it even more special, we've topped it with homemade candied orange peels, sugared cranberries and white chocolate shavings. This pound cake is a present all by itself!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Cranberry Orange Pound Cake

1 1/2 cups (3 sticks) unsalted butter, soft
2 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
5 large eggs, must be at room temperature
3 tablespoons orange zest, no white bitter pith
1/2 teaspoon salt
3 1/4 cups all-purpose flour*
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup orange juice
1 cup shredded coconut (optional)
1 1/2 cups fresh cranberries

White Chocolate Shavings

1/2 of a 4.4-ounce white chocolate bar (such as Lindt)

Sugared Cranberries

1/4 cup + 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1/8 cup water
1 1/2 cups fresh cranberries

Decoration

Few slices candied orange peels
Imperial Sugar Confectioners Powdered Sugar, for dusting

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Butter and flour a 10-inch Bundt pan and set aside.
Cream butter until light and fluffy. Add sugar and mix further. Add eggs one at a time waiting for previously added egg to be fully incorporated. Scrape bowl often. Whip until mixture is very light and fluffy. If mixture is dense, a dense pound cake will result. Use a hair dryer to heat bowl while mixing to ensure a light and fluffy batter. Add orange zest and salt.
Sift together flour, baking powder, and baking soda. Add 1/4 of flour mixture. Once combined add 1/3 of orange juice. Repeat with flour and orange juice until all is incorporated. Add coconut and cranberries.
Scrape batter into prepared pan and place in oven. After baking for 45 minutes drape a sheet of parchment paper or buttered aluminum foil gently on surface of pound cake. (It keeps cake from browning too much.)
Bake until center of cake bounces back when lightly pressed with a finger or a tooth pick comes out clean. About 75-80 minutes. Let sit in pan for 10 minutes before removing.
For white chocolate shavings, chop chocolate in small pieces and place in a small microwave oven proof bowl.
Melt chocolate in 10 second increments and stirring in between. Once melted, set aside.
Place a very clean cookie sheet in warm oven until almost too hot to hold with bare hands.
Spread melted chocolate over entire warm cookie sheet. Place sheet in refrigerator for 20 minutes or longer.
Remove from fridge and using a plastic scraper, scrape chocolate into shavings.
For sugared cranberries, boil first listed 1/4 cup sugar and water for 2 minutes. Remove from heat and let cool.
Add cranberries to cold syrup and coat evenly. Remove from syrup using a slotted spoon and place on a sheet of plastic food wrap.
Spread remaining sugar on a plate and toss syrup coated cranberries into sugar and coat evenly.
Decorate cake with white chocolate shavings, candied orange peel and sugared cranberries. Sprinkle with a light touch of powdered sugar.