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Cranberry Pomegranate Pound Cake With Orange Cream Cheese Glaze – holiday flavors, festive. fluffy and delicious.
Pomegranate cake
The combination of fluffy pound cake, tart cranberries, orange and pomegranate makes this cranberry pomegranate pound cake perfect for the holidays. And because it looked a little plain, I added a citrusy orange cream cheese frosting.
How was your weekend? Mine fast awesome, I had some great time Downtown Chicago on Friday and Saturday, but yesterday we got into a car accident. Our car got hit, nobody was hurt, but the car needs to be fixed. So today’s post will be short, because I’ve got too many things going on. I guess when it rains it pours! Can anyone else relate to that?
Now on this gorgeous cranberry pomegranate pound cake! I made it two days ago and now it is gone. It was so good! I love bundt cakes, because they are so easy to make and always look great.
This cake will be the perfect addition to your holiday menu, any party or potluck.
I adapted the recipe from my Lemon Blueberry Bundt Cake Recipe, which I often make for Thanksgiving and Christmas.
I hope you like it!
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Cranberry Pomegranate Pound Cake With Orange Cream Cheese Glaze
Ingredients
For the cake:
- ¾ cup butter
- 2 cups granulated sugar – can reduce it to 1 3/4 cups
- 3 large eggs
- zest from 1 orange
- 1 tsp vanilla extract
- ¾ cup buttermilk
- ½ tsp salt
- 2 tsp baking powder
- 2½ cups all-purpose flour
- 2 cups fresh or frozen cranberries, (do not thaw, if using frozen)
- 1 cup pomegranate seeds
For the glaze:
- 4 oz cream softened
- 1/4 cup powdered sugar
- juice from 1 orange
- zest from 1/2 orange
Other:
- pomegranate seeds for garnishing
Instructions
For the cake:
- Preheat oven to 350 F (177 C). Grease and flour bundt cake pan and set aside.
- In the bowl of a stand mixer cream together butter and sugar for 3-4 minutes.
- Add eggs, one at a time and beat at least one minute per egg.
- In a bowl combine salt, flour and baking powder.
- Add dry ingredients, alternatively with the buttermilk to the butter/sugar/egg mixture.
- Add orange zest. Carefully fold in cranberries and pomegranate seeds.
- Transfer to bundt cake pan and bake for 60 minutes or until toothpick inserted comes out clean. Let it cool inside the pan for 10 minutes then transfer to a cooling rack to cool completely.
For the glaze:
- In the bowl of a stand mixer fitted with paddle attachment, mix together cream cheese and sugar combined. Add orange zest and slowly add orange juice. Beat until incorporated.
- Thin the glaze with water if needed.
- Pour on top of the cake. Top with pomegranate seeds.
- Store in the fridge in air-tight container for a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cakes
Blueberries And Bavarian Cream Cake
More Pomegranate Recipes
Quinoa Pomegranate And Apple Salad
Butternut Squash Steak And Pomegranate Crostini
Hi Mira,
My daughter asked me to make the beautiful Pomegranate Bundt cake for Christmas. What is that under the final cake display? Is it parchment paper? Or ??
Brown parchment paper