: Cranberry Orange Pound Cake

To Make the Glaze

1. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest (if using) until smooth. The glaze should be thick but pourable. If it’s too thick, add a little more orange juice, one teaspoon at a time, until you achieve your desired consistency.
2. Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides. For an extra touch, you can drizzle more glaze over the top of the cake after it has set, depending on how sweet or glazy you want it.

Serving and Storage

Slice and serve the Cranberry Orange Pound Cake with a hot cup of tea, coffee, or as a festive dessert for your holiday gatherings. The combination of the sweet pound cake and tart cranberries, enhanced by the orange glaze, creates a delightful balance of flavors.

If you have any leftover cake, store it in an airtight container at room temperature for up to 3-4 days. The cake will stay moist, and the flavors will deepen as it rests. For longer storage, you can freeze the cake, either whole or sliced. Wrap it tightly in plastic wrap and foil, and store it in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving.

Tips

• For a more intense orange flavor, you can add a bit of orange extract to the batter or glaze.
• Feel free to replace the cranberries with dried cranberries or even fresh blueberries for a twist on this classic recipe.
• If you prefer a less sweet cake, reduce the glaze amount or omit it entirely for a lighter option.
• For a decorative touch, sprinkle some additional cranberries or candied orange peel on top of the glaze.