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    Home » Recipes » Cake Recipes

    Clementine Cranberry Pound Cake with Clementine Glaze

    Published: Sep 24, 2016 · Modified: Jun 28, 2022 by Chef Dennis Littley

    9.4K shares
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    • Yummly
    5 from 3 votes
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    Pinterest Clementine Cranberry Pound Cake

    You’ll love my Clementine Cranberry Pound Cake with a Clementine Glaze. It’s perfect for your next brunch, breakfast or dessert!

    Clementine Cranberry Pound cake

    So although this is a sponsored post I can verify that it is 100% genuine and that the opinions, text and images are honest and my own.

    This time of year in Florida is my happy time! Not only is it the beginning of our Second Summer it’s also when the citrus season gets into full bloom. Of course, I do get my citrus fix every day of the year with what I like to call my “Liquid Florida Sunshine” aka Noble Juice! I’ve been working with Noble for over a year now and couldn’t be happier with their products. So although this is a sponsored post

    Clementine Cranberry Pound cake

    As always I get started by gathering my ingredients aka mise en place.

    Clementine Cranberry Pound cake

    This was a pretty easy cake to make and the glaze added an extra layer of orangy flavor to the cake!

    Clementine Cranberry Pound cake

    It really is a wonderful pound cake recipe, pretty simple and adapts easily if you wanted to use something other than cranberries. Pecans would have been a nice addition!

    Clementine Cranberry Pound cake

    If you like this recipe, you may like these:

    • Meyer Lemon Pistachio Pound Cake (Starbucks Copycat Recipe)
    • Peach Pecan Pound Cake
    • Peaches and Cream Cottage Cheese Cake
    • Italian Cannoli Pound Cake

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    Clementine Cranberry Pound cake
    Print Recipe Save Saved!
    5 from 3 votes

    Clementine Cranberry Pound Cake with a Clementine Glaze

    My Clementine Cranberry Pound Cake is perfect for your fall table and winter table. Tart sweet cranberries with a clementine glaze go perfectly with my cake
    Prep Time20 mins
    Cook Time1 hr
    Total Time1 hr 20 mins
    Course: Dessert
    Cuisine: American
    Servings: 8 slices
    Calories: 464kcal
    Author: Chef Dennis Littley

    Ingredients

    Pound Cake

    • 4 tablespoons clementine juice (or tangerine)
    • 1 ½ cups cake flour
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • 4 ounces butter- softened
    • 1 ½ cups sugar
    • 3 large eggs warmed 10 minutes in hot tap water
    • ½ cup Greek yogurt
    • 1 tablespoon tangerine zest
    • 1 cup cranberries

    Tangerine Glaze

    • 1 ½ cups confectioners sugar
    • 3 tablespoons clementine juice (or tangerine)
    • 1 teaspoon tangerine zest
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    Instructions

    • Preheat the oven to 350 degrees and butter and flour one standard size loaf pan 

    Pound Cake

    • Using a zester or grater carefully remove the zest of the two tangerines, being careful not to get into the white part of the skin.
    • In the bowl of a food processor, add the sugar and tangerine zest and pulse until well blended (5 or 6 times) You can do this by hand if you like.
    • Allow this to set for 5 minutes to build the aromatics.
    • Sift together the flour, salt and baking soda and set aside
    • beat the butter in the bowl of your electric mixer for two minutes on medium to high speed (scrape down the bowl as needed)
    • add half the sugar mixture and whip for an additional minute, then add the remainder and continue to whip the butter /sugar mixture for four more minutes, scraping down the bowl and blade as needed.
    • Remove the eggs from the water, dry them off and add the eggs one at a time, beating for about 30 seconds in between each addition.
    • On a very low-speed add in the flour mixture, mix until just blended.
    • Add in the Greek Yogurt and clementine juice , mixing just enough to incorporate them.
    • Add in cranberries, mixing just enough to incorporate and pour batter into prepared pan
    • Place the cake on the center rack of your oven and bake for 55-60 minutes. (start checking your cake at around 50 minutes. It should be browned on top and a tester stuck in the middle should come out clean when the cake is done)
    • Allow cake to cool on a wire rack for 15-20 minutes then remove from pan.

    Clementine Glaze

    • mix the clementine juice with the confectioners’ sugar and mix until well blended, then add zest.
    • Allow glaze to set for 10 minutes before using.
    • Top pound cake with glaze adding and additional coat as it drys.
    • Slice pound cake and enjoy!

    Nutrition

    Calories: 464kcal | Carbohydrates: 80g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 100mg | Sodium: 240mg | Potassium: 100mg | Fiber: 1g | Sugar: 61g | Vitamin A: 495IU | Vitamin C: 5.7mg | Calcium: 32mg | Iron: 0.6mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    Pinterest Clementine Cranberry Pound Cake

    More Restaurant-Style Cakes

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Grace

      October 16, 2021 at 6:03 pm

      Hi, did you use fresh cranberries? or where they cooked to soften them?
      Thank you

      Reply
      • Chef Dennis Littley

        October 16, 2021 at 6:06 pm

        I used fresh cranberries but you could use sugared cranberries

        Reply
    2. Laura Hall-Schordje

      September 19, 2020 at 11:10 pm

      This sounds wonderful! Could I substitute all-purpose flour for the cake flour? Should I cut the flour down a little? Thanks for your help

      Reply
      • Chef Dennis Littley

        September 20, 2020 at 8:28 am

        yes, you can use all-purpose flour the cake will just be a little denser. If you want to make your own cake flour remove 3 Tablespoons of flour and replace it with cornstarch. Make sure to sift the two ingredients together.

        Reply
    3. Toni | BoulderLocavore.com

      September 26, 2016 at 11:20 am

      5 stars
      How delicious! Perfect for the upcoming winter season too.

      Reply
    4. Charlene Williamson

      September 26, 2016 at 10:17 am

      I can see this made in a Bundt pan and served at Thanksgiving or Christmad. Thanks, Chef Dennis!

      Reply
      • Chef Dennis Littley

        September 26, 2016 at 4:19 pm

        it would great in a bundt pan!

        Reply
    5. liezel Fernandez Francisco

      September 24, 2016 at 4:02 pm

      I want to learn more to ur recipes….

      Reply
      • Tinh

        September 26, 2016 at 12:08 pm

        Hi, how much flour do we use?

        Reply
        • Chef Dennis Littley

          September 26, 2016 at 4:19 pm

          Sorry about that Tinh, its 1 1/2 cups of cake flour

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