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Cranberry-Orange Ricotta Pound Cake

Ashley Manila · bakerbynature.com · 2014

Against 462 pound cake recipes

Less butter than 98% of recipes and more dairy than 97%.

What the 15 “orange” pound cake recipes do differently →

Get the method at bakerbynature.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.

  • Less butter than 98% of recipes: 49% of the flour weight against the typical recipe's 91%, about half as much.
  • More dairy than 97% of recipes: 107% of the flour weight against the typical recipe's 46%, about 2.5 times as much.
  • Less sugar than 89% of recipes: 89% of the flour weight against the typical recipe's 120%.
  • More leavening than 83% of recipes: 3.6% of the flour weight against the typical recipe's 1.6%, about 2.5 times as much.
Butter: 49%, 1st percentileSugar: 89%, 10th percentileEgg: 89%, 69th percentileDairy: 107%, 98th percentileLeavening: 3.6%, 84th percentileSalt: 1.3%, 75th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (15)

  • 1 and 2/3 cups + 2 tablespoons all-purpose flour; divided≈ 224 g
  • 1 and 3/4 teaspoons baking powder≈ 8 g
  • 1/2 teaspoon salt≈ 3 g
  • 3/4 cup ricotta cheese, preferably whole milk/full-fat≈ 183 g
  • 1/4 cup sour cream≈ 58 g
  • 1 cup sugar≈ 200 g
  • 4 large eggs + 1 egg yolk≈ 200 g
  • 2 teaspoons grated orange zest≈ 4 g
  • 1 1/2 teaspoons pure vanilla extract≈ 6 g
  • 1/2 cup canola oil≈ 109 g
  • 1 cup fresh cranberries, chopped≈ 237 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup confectioners' sugar≈ 120 g
  • 1-2 tablespoons orange juice≈ 22 g
  • 1 teaspoon orange zest≈ 2 g
  • Pinch of salt≈ 0.4 g

flour 224 gbatter 1232 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

  • Butter49% · 1st percentile
  • Sugar89% · 10th percentile
  • Egg89% · 69th percentile
  • Dairy107% · 98th percentile
  • Leavening3.6% · 84th percentile
  • Salt1.3% · 75th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
50 to 55 minutes
median 60 minutes

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