Looking for the ultimate holiday dessert to impress your guests and satisfy your sweet tooth? This Christmas Cranberry Pound Cake is the perfect addition to your festive celebrations. With its moist, buttery texture and bursts of tart cranberry flavor, this cake captures the essence of the season in every bite. It’s a showstopper for Christmas gatherings, potlucks, or simply enjoying with a warm mug of coffee by the fire.
Not only is this cake delicious, but it’s also easy to make and features a visually stunning presentation. Its vibrant red cranberries and golden crust make it as beautiful as it is tasty. Let’s dive into the recipe, tips for perfecting your pound cake, and why this dessert will become your new holiday tradition.
Why Cranberries Are Perfect for Christmas Baking
Cranberries are a quintessential holiday ingredient, offering a tangy and refreshing flavor that balances the richness of buttery desserts. Packed with antioxidants, vitamins, and fiber, they’re also a healthier choice for adding a festive touch to your holiday treats. Their bright red color evokes the spirit of Christmas, making them an ideal addition to this pound cake.
Ingredients for Christmas Cranberry Pound Cake
To make this delightful cake, you’ll need:
Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional, for added depth)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups fresh or frozen cranberries, tossed in 1 tablespoon of flour
Glaze (Optional but Recommended):
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
- Zest of 1 orange
Step-by-Step Instructions
1. Prepare Your Pan and Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or a bundt pan generously with butter or nonstick spray. Dust with flour and tap out the excess.
2. Cream Butter and Sugar
- In a large mixing bowl, cream together the butter and sugar using a hand or stand mixer until light and fluffy. This step is crucial for achieving a tender pound cake texture.
3. Add Eggs and Extracts
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
4. Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
5. Incorporate Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing just until combined.
6. Fold in Cranberries
- Gently fold the floured cranberries into the batter. This step prevents them from sinking to the bottom of the cake while baking.
7. Bake
- Pour the batter into the prepared pan, spreading it evenly. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Glaze (Optional)
- Whisk together the powdered sugar, orange juice, and orange zest until smooth. Drizzle over the cooled cake for a glossy, citrusy finish.
Tips for the Perfect Pound Cake
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth batter.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are incorporated.
- Flour Your Cranberries: Coating cranberries in flour prevents them from sinking to the bottom of the cake.
- Check for Doneness: Use a toothpick or skewer to test the center of the cake. It should come out clean or with just a few moist crumbs.
