Description
A festive and rich Christmas Cranberry Pound Cake bursting with tart fresh cranberries and bright orange zest, perfect for holiday gatherings. This moist and buttery pound cake is flavored with vanilla and almond extracts, complemented by a optional orange glaze that adds a sweet citrus finish.
Ingredients
Scale
Cake Ingredients
- 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy cake removal.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which should take about 3 to 4 minutes using a mixer on medium speed.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate them smoothly. Then mix in the vanilla extract, almond extract, and orange zest until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed.
- Mix Batter: Add the dry ingredients to the wet mixture in three additions, alternating with the sour cream. Begin and end with the flour mixture. Mix gently just until combined to avoid overworking the batter.
- Add Cranberries: Toss the fresh cranberries with 1 tablespoon of flour to prevent them from sinking during baking, then gently fold them into the batter evenly.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze (Optional): In a small bowl, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze evenly over the cooled cake for a sweet, citrusy finish.
Notes
- You can substitute fresh cranberries with frozen cranberries; do not thaw before using to avoid excess moisture.
- Dried cranberries can also be used but soak them briefly in warm water and drain well before adding to the batter.
- This pound cake freezes well, making it an excellent option for make-ahead holiday baking.
- For a less sweet version, reduce the sugar by 1/4 cup and adjust the glaze accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
