Cranberry Orange Pound Cake


  • 1 cup softened butter
  • 1¾ cup sugar
  • 2 Tbs orange zest
  • 3 eggs
  • ½ tsp. vanilla
  • ¾ cup buttermilk
  • 2 ½ cups fresh cranberries (3 pulls Eco-Chop)
  • 2 ½ cups flour
  • 2 tsp baking powder
  • 1 tsp sel gris sea salt

Orange glaze:

  • 1 ½ cup powdered sugar
  • 2 Tbs orange juice
  • 1-2 Tbs milk ¼ tsp vanilla



    Preheat oven to 350°F. Place 2 qt. Flexipan mold of your choice on the Perforated Baking Sheet. Using Le Petit Grater, zest one medium orange. With an electric mixer, cream butter, sugar, vanilla and orange zest for 3-5 minutes. Adding eggs one at a time, beat an additional minute per egg.

    In Stainless Steel Mixing Bowl and using bon COOK Whisk, combine dry ingredients. Add dry ingredients alternating with the butter milk to the butter/sugar/zest and egg mixture. Fold in chopped cranberries.

    Pour batter into Flexipan mold to about 1 inch from the top of mold.Bake for 35-40 minutes or until toothpick comes out clean. Cool for 10-15 minutes, place platter on top of mold and invert and then simple lift off mold and viola!

    Glaze: Using bon COOK Mini Whisk, whisk glaze ingredients together until smooth and pour over cake.


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