Description
This Christmas Cranberry Pound Cake is a festive and moist dessert perfect for holiday celebrations. It features a tender buttery cake studded with tart cranberries and optionally topped with a sweet orange-infused glaze. The rich vanilla and almond extracts complement the bright cranberries, creating a delightful balance of flavors that’s sure to impress your guests.
Ingredients
Scale
Main Ingredients
- 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) and grease a 9×5-inch loaf pan or a bundt pan thoroughly to prevent sticking.
- Cream butter and sugar. In a large mixing bowl, cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes. This step helps incorporate air for a tender crumb.
- Add eggs and extracts. Beat in the eggs one at a time to ensure even incorporation, then mix in the vanilla extract and optional almond extract for added flavor depth.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents and seasoning evenly.
- Alternate adding dry ingredients and sour cream. Gradually add the dry flour mixture to the wet batter, alternating with sour cream, starting and ending with the flour mixture. This keeps the batter smooth and balanced.
- Toss cranberries with flour. To prevent the cranberries from sinking in the batter, toss them with 1 tablespoon of flour until coated. Gently fold the cranberries into the batter to preserve their shape.
- Pour batter and bake. Pour the completed batter into the greased pan and smooth the top evenly. Bake for 60–70 minutes if using a loaf pan, or 50–60 minutes if using a bundt pan, until a toothpick inserted into the center comes out clean.
- Cool the cake. Allow the cake to cool in the pan for about 15 minutes to set, then turn it out onto a wire rack and let it cool completely before glazing or serving.
- Prepare the glaze (optional). In a small bowl, whisk together powdered sugar, orange juice or milk, and vanilla extract until smooth. Drizzle this glaze over the cooled cake for a sweet, citrusy finish.
Notes
- This cake can be prepared a day ahead and stored at room temperature, allowing the flavors to meld beautifully.
- For extra holiday flavor, add a teaspoon of orange zest to the batter along with the extracts.
- Serve slices with whipped cream or vanilla ice cream for an indulgent treat.
