Cranberry Orange Pound Cake

In a stand mixer, cream together softened salted butter and granulated sugar until smooth, about 2 minutes.

Add eggs one at a time, beating for 20-30 seconds after each addition until fully incorporated.

Add half of the all-purpose flour and mix to combine.

Add the orange zest, heavy whipping cream, and orange juice. Beat for about one minute, scraping down the sides of the bowl as needed.

Add the remaining flour and mix until just combined. Do not overmix.

Using a spatula, gently fold in the chopped fresh cranberries.

Pour the batter into a buttered and parchment-lined tube pan.

Bake at 325°F for 1 hour and 20 minutes to 1 hour and 25 minutes, or until a tester comes out clean.

While the cake bakes, prepare the glaze. In a small bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Set aside.

Let the cake cool in the pan for a few minutes before inverting it onto a serving plate or cooling rack.

Allow the cake to cool for about 20 minutes.

Drizzle the glaze over the top of the warm cake, allowing it to drip down the sides as it cools.