Description
Sweet holiday magic sparkles in this Christmas Cranberry Pound Cake, blending festive flavors with rich, buttery textures. Festive cranberries dance through each slice, inviting you to savor seasonal comfort and delightful culinary cheer.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup fresh cranberries
Dairy and Liquid Ingredients:
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tbsp vanilla extract
Leavening and Flavor Enhancers:
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp orange zest
- 1/4 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with butter, ensuring complete coverage to prevent sticking.
- Sift together flour, baking powder, salt, and ground cinnamon in a medium mixing bowl, creating a uniform dry ingredient base for the cake.
- Cream softened butter and granulated sugar in a separate large bowl using an electric mixer until the mixture becomes light, fluffy, and pale yellow.
- Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure smooth integration.
- Fold in sour cream, milk, vanilla extract, and orange zest, mixing until the wet ingredients are thoroughly combined and create a cohesive batter.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring until just incorporated to avoid overmixing and maintain a tender cake texture.
- Carefully fold fresh cranberries into the batter, distributing them evenly throughout the mixture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from the oven and allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve the cranberry pound cake as a festive holiday dessert.
Notes
- Prevent Cranberry Sinking by lightly coating fresh cranberries in flour before folding into the batter, which helps distribute them evenly and stops them from dropping to the bottom of the cake.
- Enhance Moisture by using room temperature ingredients, especially eggs and butter, which blend more smoothly and create a more tender crumb with better overall texture.
- Adapt for Dietary Restrictions by substituting gluten-free flour blend for regular flour and using dairy-free alternatives like coconut cream or almond milk to make the cake suitable for various dietary needs.
- Maximize Flavor Intensity by adding a splash of orange liqueur or replacing some milk with fresh orange juice to amplify the citrusy notes and complement the cranberry’s tartness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 284
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 58 mg