Description
A moist and rich pound cake bursting with tangy cranberries and a hint of citrus, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup chopped pecans (optional)
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
- Zest of 1 orange
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Mix in the eggs one at a time, followed by the vanilla and almond extracts, until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix just until combined.
- Gently fold in the cranberries and pecans (if using) to evenly distribute.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth. Adjust the consistency with more juice if needed.
- Drizzle the orange glaze over the cooled cake, letting it drip down the sides.
- Slice and serve your festive Christmas Cranberry Pound Cake!
Notes
Ensure your butter is softened before mixing for a light texture. Don’t overmix the batter. If using frozen cranberries, do not thaw them before using.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pound cake, cranberry, Christmas dessert, holiday baking, festive cake