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 had 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!
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