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Cranberry Pistachio Pound Cake - J Dub By Design™

Cranberry Pistachio Pound Cake


This cake is perfect for the holiday season.  And, it looks as beautiful as it is delicious.




  • 3 cups flour (360 grams)
  • 2 cups sugar (400 grams)
  • 6 eggs
  • 1 tablespoon vanilla
  • 1 teaspoon orange zest
  • 1/4 cup fresh squeezed orange juice
  • 1 1/2 cups (149 grams) whole fresh cranberries
  • 1 cup toasted (120 grams) pistachios
  • 1 teaspoon baking powder
  • 1 cup buttermilk (227 ml)
  • 1 cup room temperature butter (227 grams)


  • 1 1/2 cups (170 grams) sifted powdered sugar
  • 1 teaspoon vanilla
  • 24 teaspoons fresh squeezed orange juice
  • 1 teaspoon melted butter, cooled
  • chopped toasted pistachios
  • chopped dried cranberries



  1. Preheat oven to 325 degrees Fahrenheit.
  2. Grease and flour a bundt pan.
  3. Whip butter.
  4. Add sugar and mix until creamy.
  5. Add eggs one at a time, mixing until just incorporated.
  6. Whisk flour and baking powder together.
  7. Add flour to sugar mixture, alternating with buttermilk.
  8. Mix until combined.
  9. Add vanilla, orange juice, and orange zest and mix again.
  10. Remove bowl from mixer and add in pistachios and cranberries.
  11. Stir to incorporate.
  12. Pour into bundt pan and drop the pan a few times to remove in air bubbles.
  13. Bake for 50 -55 minutes, checking at 50 minutes to see if a tooth pick comes out clean
  14. Remove from oven and allow to completely cool in pan on a cooling rack
  15. Once cool, flip over to remove from pan.
  16. Drizzle with icing.


  1. Sift your powdered sugar.
  2. Then add melted butter, vanilla, and 2 teaspoons freshly squeezed orange juice.
  3. Whisk to mix together.
  4. Add more orange juice as needed until icing is consistency to pour over cake.
  • Prep Time: 20 minutes
  • Cook Time: 50-55 minutes
  • Category: desserts
  • Cuisine: American

Keywords: pound cake, Pistachio Cranberry Pound Cake