Description
This Christmas Cranberry Pound Cake is a festive, moist, and flavorful dessert that combines tart fresh cranberries with bright orange zest in a tender, buttery pound cake. Perfect for holiday celebrations, it’s easy to prepare and can be finished with a sweet orange glaze for an extra touch of seasonal charm.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 cups fresh cranberries (tossed with 1 tablespoon flour)
- 1 tablespoon orange zest
Glaze (optional)
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the cake will release easily after baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which typically takes about 3 to 4 minutes. This step is crucial for a tender texture.
- Add eggs and flavorings: Add the eggs one at a time, beating thoroughly after each addition to ensure they are fully incorporated. Then mix in the vanilla extract, almond extract, and orange zest to infuse the batter with aromatic flavors.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasonings.
- Mix dry ingredients and sour cream into wet: Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream. Start and finish with the flour mixture. Mix just until combined to avoid overworking the batter, which could make the cake tough.
- Fold in cranberries: Toss the fresh cranberries with 1 tablespoon flour to prevent them from sinking and gently fold them into the batter evenly.
- Pour and smooth batter: Transfer the batter into the prepared loaf pan, spreading it out evenly and smoothing the top for an even bake.
- Bake the cake: Place the pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely to room temperature.
- Make the glaze (optional): In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of orange juice until smooth and pourable. Drizzle the glaze over the cooled cake for a bright, sweet finish.
Notes
- You can substitute frozen cranberries (do not thaw them before adding) or dried cranberries soaked briefly in warm water and drained to keep the cake moist and flavorful.
- This pound cake freezes well, making it an excellent choice for make-ahead holiday baking.
