Description
Indulge in the festive flavors of the holiday season with this Christmas Cranberry Pound Cake. Rich, buttery, and balanced by the tartness of fresh cranberries, this cake is perfect for holiday gatherings, gifts, or cozy evenings by the fireplace. Add orange zest for an extra touch of holiday cheer!
Ingredients
- 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)
- Zest of 1 orange (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the butter mixture, alternating with sour cream. Begin and end with dry ingredients.
- Fold in cranberries, orange juice, and zest (if using).
- Pour batter into prepared pan, smoothing the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before removing it from the pan.
Notes
- Toss cranberries in flour to prevent sinking during baking.
- For a citrusy glaze, mix powdered sugar with orange juice and drizzle over the cooled cake.
- Store the cake in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
