Christmas Cranberry Pound Cake

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Introduction

Christmas Cranberry Pound Cake is the perfect holiday dessert that combines festive flavors with a rich, buttery texture. The tartness of the fresh cranberries pairs beautifully with the sweet, moist cake, creating a balance that is both refreshing and indulgent. With its vibrant red color and subtle hints of vanilla and citrus, this cake is as much a treat for the eyes as it is for the taste buds. Every bite is a festive burst of flavor, making it the ideal dessert for holiday gatherings.

This cake is one I hold dear to my heart. I first made it for a Christmas dinner, and it instantly became a family favorite. The smell of cranberries and vanilla filling the kitchen is so nostalgic and comforting—it truly captures the essence of the season. The sweetness of the cake is perfectly complemented by the tartness of the cranberries, creating a dessert that feels both sophisticated and homey.

Christmas Cranberry Pound Cake is a showstopper for any holiday table. It’s just as delicious on its own as it is when paired with a cup of hot cocoa or a glass of spiced wine. Whether served as a centerpiece or shared with loved ones, this cake brings the spirit of Christmas into every bite. If you want to create a memorable dessert that will leave everyone talking, this cake is the perfect choice!

Perfect for:

• Christmas gatherings
• Holiday dessert tables
• Family celebrations
• Gift giving
• Cranberry lovers

Why You’ll Love This Recipe

Here’s why Christmas Cranberry Pound Cake will become a holiday favorite:

• Festive and Flavorful: The tangy cranberries paired with the rich pound cake create a perfect holiday balance of flavors that everyone will enjoy.
• Moist and Dense Texture: The dense, buttery texture of the pound cake makes each bite satisfying, while the cranberries add bursts of tartness.
• Perfect for Holiday Gifting: This cake makes a beautiful and thoughtful gift for friends and family during the holiday season.
• Simple Yet Elegant: The glaze and fresh cranberries on top give the cake a sophisticated look without requiring much extra effort.
• Make-Ahead Convenience: The cake can be made in advance and stored, making it ideal for busy holiday preparations.

Preparation and Cooking Time

• Total Time: 2 hours (plus cooling time)
• Preparation Time: 20 minutes
• Cooking Time: 1 hour and 15 minutes
• Cooling Time: 15 minutes
• Servings: 10-12 servings
• Calories per serving: Approximately 300-350 calories
• Key Nutrients: Protein: 3g, Carbs: 50g, Fat: 18g

Ingredients

Gather these ingredients to make your Christmas Cranberry Pound Cake:

• 1 ½ cups fresh cranberries
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 1 cup sour cream
• ½ cup chopped pecans or walnuts (optional)
• 1 tablespoon orange zest (optional)

Ingredient Highlights

• Fresh Cranberries: The star of this recipe, fresh cranberries add a tart contrast to the sweet cake and create pockets of flavor throughout.
• Sour Cream: The sour cream helps keep the cake moist and adds a subtle tang that balances the sweetness.
• Almond Extract: This adds a hint of almond flavor that complements the cranberries and adds depth to the cake.
• Butter: Unsalted butter is used for the rich, moist texture that makes pound cake so decadent.
• Nuts and Orange Zest (Optional): These ingredients enhance the flavor profile and provide a festive touch.

Step-by-Step

Instructions

Prepare the Cranberries:

1. Toss the Cranberries in Flour: In a small bowl, toss the fresh cranberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake as it bakes. Set aside.

Make the Cake Batter:

2. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
3. Mix Dry Ingredients: In a medium bowl, whisk together the remaining flour, baking powder, baking soda, and salt. Set aside.
4. Cream the Butter and Sugar: In a large mixing bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
5. Add the Eggs: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
6. Add Extracts and Sour Cream: Mix in the vanilla extract, almond extract, and sour cream until combined.
7. Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
8. Fold in Cranberries and Nuts: Gently fold the floured cranberries and nuts (if using) into the batter, being careful not to overmix.

Bake the Cake:

9. Transfer the Batter: Pour the batter into the prepared loaf pan and spread it into an even layer.
10. Bake the Cake: Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Cool the Cake: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Make the Glaze:

12. Prepare the Glaze: In a small bowl, whisk together 1 cup powdered sugar and 1-2 tablespoons orange juice (or milk) until smooth and pourable.
13. Drizzle the Glaze: Drizzle the glaze over the cooled pound cake.

Garnish and Serve:

14. Decorate the Cake: Garnish the cake with fresh cranberries and a sprig of rosemary for a festive touch. Slice and serve!

How to Serve

Christmas Cranberry Pound Cake is a versatile dessert that can be served in various ways:

• With Coffee or Tea: Perfect for enjoying with a warm cup of coffee or tea during your holiday gatherings.
• As a Breakfast or Brunch Item: Slice the cake and serve it as part of your holiday brunch spread.
• With Whipped Cream or Ice Cream: Top slices of cake with a dollop of fresh whipped cream or a scoop of vanilla ice cream for an extra indulgence.
• Gift Wrapped: Package slices of the cake in festive wrapping for a beautiful homemade holiday gift.

Additional Tips

• Make Sure the Cake Is Fully Cool Before Glazing: Wait until the cake has completely cooled before adding the glaze to prevent it from melting into the cake.
• Use Fresh Cranberries: While frozen cranberries can be used, fresh cranberries give the best texture and flavor.
• Substitute with Dried Cranberries: If fresh cranberries are unavailable, you can substitute them with dried cranberries. Just chop them up a bit for a better distribution throughout the cake.
• Add a Pinch of Cinnamon or Nutmeg: Spice it up a bit by adding cinnamon or nutmeg to the dry ingredients for a warm holiday flavor.

Recipe Variations

Here are a few variations you can try for Christmas Cranberry Pound Cake:

• Cranberry Orange Pound Cake: Add more orange zest to the batter for an extra citrusy punch.
• Chocolate Cranberry Pound Cake: Fold in some chocolate chips to the batter for a delightful combination of tart and sweet.
• Vegan Cranberry Pound Cake: Replace the eggs with flaxseed meal mixed with water, and use dairy-free butter and sour cream.
• Gluten-Free Cranberry Pound Cake: Use a gluten-free flour blend to make the cake gluten-free.
• Maple Cranberry Pound Cake: Replace the vanilla extract with maple extract and drizzle maple syrup over the glaze for a cozy, wintery flavor.

Freezing and Storage

• Freezing: Allow the cake to cool completely before freezing. Wrap the cake in plastic wrap and then aluminum foil, and store in the freezer for up to 3 months. Thaw at room temperature before serving.
• Storage: Store the leftover cake in an airtight container at room temperature for up to 4 days. The cake can also be stored in the fridge for up to 1 week, but bring it to room temperature before serving.

Special Equipment

Here are some special equipment items to make preparing your Christmas Cranberry Pound Cake easier:

• Electric Mixer: An electric mixer is essential for creaming the butter and sugar and beating the eggs.
• Loaf Pan: A 9×5-inch loaf pan is ideal for this cake.
• Wire Rack: A wire rack is perfect for cooling the cake evenly.
• Sifter: A sifter is helpful for dusting the cake with powdered sugar or for sifting the dry ingredients.

FAQ Section

1. Can I use frozen cranberries?
   Yes, frozen cranberries can be used, but make sure to toss them in flour before adding them to the batter to help prevent them from sinking.
2. Can I make this cake in advance?
   Yes, this cake can be made up to 2 days ahead and stored at room temperature in an airtight container.
3. Can I substitute the sour cream?
   Yes, you can substitute the sour cream with plain yogurt or buttermilk for a similar texture.
4. How can I make this cake dairy-free?
   Use dairy-free butter and sour cream, and substitute the eggs with flaxseed meal mixed with water.
5. Can I add other fruits to the cake?
   Yes, you can add other fruits like blueberries or raspberries, but make sure to adjust the flour coating to prevent them from sinking.

Conclusion

Christmas Cranberry Pound Cake is the perfect festive treat to add a touch of holiday magic to any gathering or cozy moment. The cake’s rich, buttery texture paired with the tart sweetness of cranberries creates a delightful contrast that is both comforting and refreshing.

What truly makes this recipe stand out is its festive charm—it brings together the warmth of traditional pound cake with the bright, seasonal flavors of cranberries and a hint of citrus. Whether served as a dessert for a Christmas feast or enjoyed with a cup of tea, this cake will quickly become a holiday favorite.

Ideal for gifting or serving at family celebrations, Christmas Cranberry Pound Cake is sure to make your holiday season even sweeter. I can’t wait for you to bake and enjoy it! Don’t forget to share your beautiful creations and tag me on social media—I love seeing how you make it your own. Enjoy every slice!