Description
Festive holiday magic sparkles in this Iced Christmas Cranberry Pound Cake, blending tart cranberries with rich, buttery sweetness. Elegant seasonal comfort invites holiday cheer, promising delightful moments of pure baking joy you’ll savor with each merry slice.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Cranberry Elements:
- 1 cup fresh cranberries
- 2 tbsp cranberry juice
- 1/4 cup dried cranberries
Icing and Topping:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/4 tsp vanilla extract
- 2 tbsp decorative white sugar crystals
Instructions
- Preheat the oven to 350°F and thoroughly grease a standard loaf pan with butter, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Incorporate eggs one at a time, mixing thoroughly after each addition, then blend in sour cream and vanilla extract until the mixture is smooth and uniform.
- Sift together flour, baking powder, and salt in a separate bowl, then gradually fold the dry ingredients into the wet mixture, stirring gently to maintain a delicate texture.
- Gently fold fresh and dried cranberries into the batter, distributing them evenly without overmixing to preserve the cake’s tenderness.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface for consistent baking.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center emerges clean and the top is golden brown.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Prepare the glaze by whisking powdered sugar, milk, and vanilla extract until achieving a smooth, drizzling consistency.
- Once the cake has cooled completely, generously drizzle the vanilla glaze over the top, allowing it to cascade down the sides.
- Immediately sprinkle white sugar crystals over the wet glaze for a festive, sparkling finish.
- Let the glaze set for 15-20 minutes before slicing and serving the cake.
Notes
- Add dried cranberries for extra bursts of flavor and chewiness, providing delightful texture contrast in every slice.
- Substitute gluten-free flour blend for a celiac-friendly version, ensuring everyone can enjoy this festive treat.
- Adjust sugar levels slightly to accommodate different sweetness preferences, making the cake versatile for various palates.
- Use room temperature ingredients to guarantee smoother batter and more consistent cake texture, preventing potential lumps or uneven mixing.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg