Why You’ll Love This Recipe
- Festive and flavorful: The tartness of cranberries paired with the sweetness of the cake is a holiday delight.
- Versatile: Perfect for brunch, dessert, or an afternoon treat.
- Easy to make: Requires simple, pantry-friendly ingredients.
- Customizable: Add orange juice and zest for an extra festive flair.
- Perfect for sharing: Makes a beautiful gift or centerpiece for holiday gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup sour cream
- 1 1/2 cups fresh cranberries (or frozen, thawed)
- 1/4 cup orange juice (optional, for added flavor)
- Zest of 1 orange (optional, for added flavor)
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients.
- Gently fold in the cranberries, orange juice, and zest (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan.
Servings and Timing
- Servings: Makes approximately 10 slices.
- Preparation Time: 15 minutes.
- Baking Time: 55-65 minutes.
Variations
- Lemon Twist: Replace orange juice and zest with lemon juice and zest for a refreshing citrus variation.
- Glazed Finish: Drizzle a simple orange or vanilla glaze over the cooled cake for added sweetness and elegance.
- Nutty Addition: Fold in 1/2 cup of chopped pecans or walnuts for a crunchy texture.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Mini Loaves: Bake the batter in mini loaf pans to create individual gifts.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Wrap the cake tightly in plastic wrap and aluminum foil before freezing for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for 10-15 seconds to enjoy as a cozy treat.
FAQs
1. Can I use dried cranberries instead of fresh or frozen?
Yes, but soak them in orange juice or warm water for 10 minutes to soften them before folding into the batter.
2. Can I substitute sour cream?
You can use Greek yogurt as a substitute for sour cream.
3. How do I prevent cranberries from sinking?
Toss the cranberries in a tablespoon of flour before adding them to the batter.
4. Can I make this cake ahead of time?
Absolutely! This cake stores well and can be made a day or two in advance.
5. Can I add other fruits?
Yes, blueberries or chopped cherries can be a tasty addition or substitution.
6. What size loaf pan should I use?
A standard 9×5-inch loaf pan works perfectly for this recipe.
7. Can I skip the orange juice and zest?
Yes, the cake will still be delicious without them, though they enhance the flavor.
8. What if I don’t have a loaf pan?
You can use a bundt pan or a round cake pan. Adjust the baking time as needed.
9. How can I tell if the cake is done?
Insert a toothpick into the center; if it comes out clean, the cake is done.
10. Can I make this cake vegan?
Yes, substitute vegan butter, use flax eggs, and choose a plant-based yogurt or sour cream alternative.
Conclusion
This Christmas Cranberry Pound Cake is a delightful way to celebrate the holidays. Whether shared with family, gifted to friends, or enjoyed with a hot cup of tea, its bright cranberry flavor and buttery texture are sure to bring joy to the season. Get ready to bake a cake that’s as festive as it is delicious!