I can’t believe it’s that time of year again! The holidays are just around the corner, and I get so excited thinking about all the delicious treats I love to whip up. One of my absolute favorites is my Christmas Cranberry Pound Cake. Seriously, this cake has it all! It’s fluffy and moist, plus the sweet-tart bursts of cranberries in every bite just scream festive cheer. Pssst… I even make it a point to keep this recipe on hand for my annual holiday potlucks!
I remember the first time I made this cake—it was a rainy December afternoon, and I was looking to bake something that would bring a little sunshine into my home. The aroma that filled my kitchen was heavenly and when I pulled that golden loaf from the oven, it felt like pure magic. Since then, it’s been a family favorite. Trust me; once you taste this delightful pound cake, it’ll become a tradition in your household too!
What’s in Christmas Cranberry Pound Cake?
Let’s break down the ingredients that come together to create this luscious cake!
All-Purpose Flour: This is the foundation of the cake. I use good ol’ all-purpose flour for that perfect texture. It gives the cake that classic pound cake crumb we all love.
Baking Powder: This little powerhouse helps the cake rise beautifully, creating that delightful fluffy interior.
Salt: Just a pinch! It enhances all the flavors and balances the sweetness.
Unsalted Butter: I always stick with unsalted butter for baking. It allows me to control the saltiness and keep the flavor bright. Make sure it’s softened for easy creaming!
Granulated Sugar: This adds sweetness while also helping to achieve that delightful crust on the outside of the cake.
Eggs: These help with binding the ingredients together. Plus, they add to the moistness! Don’t skip on the fresh, large eggs for the best results.
Vanilla Extract: Because what’s a cake without a hint of vanilla? It adds a lovely aromatic depth.
Sour Cream: This is my secret ingredient that keeps the cake extra moist and gives it a subtle tanginess that harmonizes wonderfully with the cranberries.
Cranberries: The star of the show! I often use a mix of fresh and frozen cranberries, and I love chopping them to enhance the even distribution in the cake.
Powdered Sugar: This will be whisked up for that sweet glaze that takes this cake to the next level!
Milk: Just a splash! It helps achieve the right consistency for the glaze.
Orange Zest: (Optional) If you want an extra burst of flavor, don’t skip out on the zest of one orange. It gives a wonderful brightness to the cake.
Additional Cranberries: (Optional) These are great for garnishing. They make the cake look extra festive for holiday gatherings!
Is Christmas Cranberry Pound Cake Good for You?
You might be wondering, “Is this indulgent looking cake actually good for me?” Well, let’s break it down.
Cranberries: They’re not just pretty; they’re packed with antioxidants and can help boost your immune system! Plus, those sweet-tart bites really add a pop of freshness to the cake.
Sour Cream: While it’s a creamy addition, it does keep the cake moist without adding too much oil or butter. Plus, it contains beneficial probiotics!
Now, this cake is definitely a treat, and with all that sugar and butter, it’s not exactly health food. But hey, it’s the holidays! Enjoying a slice of Christmas Cranberry Pound Cake with your loved ones is a delightful way to celebrate the season. Just be sure to savor every bite!
Christmas Cranberry Pound Cake Ingredients
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup sour cream
– 1 1/2 cups fresh or frozen cranberries, chopped
– 1 cup powdered sugar (for glaze)
– 2 tablespoons milk (for glaze)
– Zest of 1 orange (optional, for added flavor)
– Additional cranberries for garnish (optional)
This recipe makes about 8-10 servings. Perfect for sharing with friends and family!
How to Make Christmas Cranberry Pound Cake?
Ready to get baking? Here’s how to create this holiday masterpiece:
1. Preheat your oven to 350°F (175°C). Don’t forget to grease and flour a 9×5-inch loaf pan!
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside; we’ll need this dry mix later.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy—you want about 3-4 minutes here!
4. Beat in the eggs one at a time, making sure to fully incorporate each one. After all the eggs are in, you can add in the vanilla and orange zest if you’re using it.
5. Gradually mix in the dry ingredients—do this while alternating with the sour cream. Just stir until it’s all combined; don’t overmix!
6. Gently fold in those gorgeous chopped cranberries. They’re going to be amazing in the cake!
7. Pour the batter into your prepared loaf pan and smooth the top with a spatula. This step is key for that perfect shape!
8. Bake it in the preheated oven for 55-65 minutes. Keep an eye out—once a toothpick inserted in the center comes out clean, it’s perfect!
9. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This will prevent it from getting soggy.
10. For the glaze, simply whisk together powdered sugar and milk until it’s nice and smooth. Drizzle this over the cooled pound cake.
11. If you’re feeling fancy, garnish with additional cranberries on top—we eat with our eyes first, right?
Tips for a Stunning Pound Cake!
To elevate your Christmas Cranberry Pound Cake, consider these options:
– **Serve with a scoop of vanilla ice cream or dollop of whipped cream**: This adds a creamy contrast to the tartness of the cranberries and can really impress your guests.
– **Add nuts**: Chopped walnuts or pecans can bring an extra crunch and flavor.
– **Store it properly**: Wrapped well in plastic wrap, your pound cake can last for a few days at room temperature, or you can freeze it for up to a month. Just make sure to let it thaw in the fridge before serving.
Now that I’ve shared this delightful Christmas Cranberry Pound Cake recipe, I hope you give it a try! When you do, I’d love to hear how it turns out. Happy baking and have a joyous holiday season!
