Use your leftover cranberry sauce to make this brightly flavored, moist Cranberry Orange Christmas Poundcake. It’s sure to be a hit at your holiday dinner.
Did you end up with a lot of Thanksgiving leftovers hanging out in your fridge? I know I did and among them was a big container of cranberry sauce. My daughter, Kelly, made a batch of homemade sauce and it was delicious, but it made way more than we could possibly eat on Thanksgiving. So there it was staring at me in the fridge. We have no problem eating up all of the leftover turkey, potatoes and stuffing, but the cranberry sauce just wasn’t getting eaten up.
What to do with it? Make a cranberry orange Christmas poundcake, of course. I realized that if I stirred some of this delicious cranberry sauce into a poundcake batter, along with some fresh orange juice and zest, I would have a wonderfully festive cake that would be perfect for dessert on Christmas Eve.
Trust me when I say this cake is really easy to make. And believe me, it’s so delicious! I also should mention that it freezes beautifully, so you can get ahead of the game with your holiday preparations and make this cake well in advance. To add to the deliciousness of this cake, I drizzled an easy cranberry glaze on top. I would also suggest serving it with additional cranberry sauce and a little dollop of fresh whipped cream. Your guests will be swooning over this!
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla
- zest and juice of 1 large orange
- 3 cups cake flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup whole milk
- 1 cup cranberry sauce (not jelly)
- 1 cup powdered sugar
- 3 tbsp cranberry juice
- Grease and flour a bundt pan.
- Cream together butter and sugar in a mixing bowl, until fluffy.
- Beat in eggs, one at a time, until well incorporated.
- Beat in vanilla, orange juice and zest.
- Combine flour, baking soda and salt in a separate bowl.
- Alternate beating in flour mixture and milk, a little at a time, starting and ending with the flour.
- Stir in cranberry sauce.
- Pour batter into prepared bundt pan.
- Place pan in a cold oven and set temperature to 350 degrees. Bake for 60-70 minutes without opening oven, until a toothpick comes out clean.
- Remove from oven and cool cake in the pan for 15 minutes. Gently run a knife around the pan and remove to a plate to finish cooling.
- To make the glaze, stir together the powdered sugar and cranberry juice, 1 tbsp at a time, until it reaches a thin consistency.
- Once the cake is cooled, drizzle the glaze over the top.
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