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Citrus Pound Cake With Cranberry Syrup

Citrus Pound Cake With Cranberry Syrup
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Serves 8-12| Hands-On Time: | Total Time:



  1. Heat oven to 325° F. Butter a 9-by-5-inch loaf pan.
  2. In a small bowl, whisk together the eggs, vanilla, and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1 1/4 cups of the sugar and the salt and beat for 2 minutes. Slowly add the egg mixture. Beat for 3 minutes. Reduce speed to low and slowly add the flour. Transfer the batter to the prepared pan. Bake for 60 to 70 minutes.
  3. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate.
  4. In a saucepan, over medium heat, simmer the cranberries, orange juice, and the remaining sugar until the berries burst, 5 to 7 minutes. Reduce heat to medium-low and simmer for 5 minutes. Strain the syrup into a bowl and stir in the liqueur (if using). Slice the cake and serve with the warm syrup.
By November, 2006

Nutritional Information

  • Per Serving
  • Calories 378Calories From Fat 40%
  • Fat 17g
  • Sat Fat 10g
  • Cholesterol 110mg
  • Sodium 85mg
  • Carbohydrate 56g
  • Fiber 1g
  • Sugar 39g
  • Protein 3g
What does this mean? See Nutrition 101 .

Quick Tip

Plastic wrap and aluminum foil
The cake can be prepared and stored at room temperature, wrapped in plastic, up to 1 day in advance. The syrup can be prepared and refrigerated up to 1 day.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.