Description
This Christmas Cranberry Pound Cake is a rich and festive dessert perfect for holiday celebrations. Made with a buttery pound cake base studded with fresh or frozen cranberries, it delivers a perfect balance of sweet and tart flavors. The optional orange-infused glaze adds a lovely citrusy finish. Ideal for making ahead, this cake pairs beautifully with whipped cream or ice cream for an indulgent treat.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 1 tbsp flour (for tossing cranberries)
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp orange juice or milk
- 1/2 tsp vanilla extract
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or a bundt pan thoroughly to ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes, which helps incorporate air for a tender crumb.
- Add Eggs and Extracts: Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla and optional almond extract to enhance the cake’s flavor complexity.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning.
- Incorporate Dry and Sour Cream: Gradually add the flour mixture to the wet ingredients in batches, alternating with the sour cream—starting and ending with the dry ingredients—to maintain batter consistency and moisture balance.
- Mix in Cranberries: Toss the cranberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Gently fold the cranberries into the batter to avoid breaking them up.
- Fill the Pan and Bake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes (or 50 to 60 minutes if using a bundt pan), until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before removing it onto a wire rack to cool completely. This helps the cake set and prevents it from breaking.
- Prepare the Glaze (Optional): Whisk together powdered sugar, orange juice or milk, and vanilla extract in a small bowl until smooth. Once the cake is fully cooled, drizzle the glaze over the top evenly for a sweet citrus finish.
Notes
- This cake can be prepared a day in advance and stored at room temperature to enhance its flavors.
- Adding a little orange zest to the batter gives an extra festive holiday aroma and taste.
- Consider serving slices with whipped cream or a scoop of your favorite ice cream to elevate the dessert experience.
