Ingredients:

  • 1 ½ cups (170g) fresh or frozen cranberries, chopped
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons orange juice, fresh (approx. 1 small orange)
  • 1 ½ cups (340g) unsalted butter, softened (plus more for greasing the pan)
  • 3 cups (600g) granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 3 cups (360g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (177 ml) whole milk
  • 1 cup (120g) powdered sugar
  • 2-3 tablespoons milk or orange juice (for glaze)

Instructions:

  1. Combine chopped cranberries, sugar, and orange juice in a saucepan. Cook over medium heat, stirring occasionally, until cranberries soften and burst. Cool completely.
  2. Cream softened butter and sugar together until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Stir in vanilla extract and orange zest.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
  6. Gently fold in the cooled cranberry mixture.
  7. Grease and flour the loaf pan. Pour batter into the prepared pan, spreading evenly.
  8. Bake in a preheated oven until a toothpick inserted into the center comes out clean.
  9. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Whisk together powdered sugar and milk (or orange juice) until smooth. Drizzle glaze over cooled Christmas Cranberry Pound Cake.