Description
This Christmas Cranberry Pound Cake is a moist and festive holiday dessert featuring a tender buttery crumb studded with tart fresh cranberries and finished with a sweet orange-glazed drizzle. The combination of vanilla and almond extracts adds warmth and depth to this classic American baked treat, perfect for celebrations and seasonal gatherings.
Ingredients
Scale
Cake
- 1 cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 2 cups fresh or frozen cranberries (if using frozen, do not thaw)
- 2 tablespoons flour (for coating cranberries)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons orange juice or milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a mixer on medium speed until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air to ensure a soft texture.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla and almond extracts for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Alternate Adding Dry and Sour Cream: Incorporate the dry ingredients into the wet mixture in three additions, alternating with the sour cream: start with one-third of the flour mixture, then half the sour cream, repeat, and finish with the flour mixture. Mix gently until just combined to avoid overmixing.
- Coat and Fold in Cranberries: Toss the cranberries with 2 tablespoons of flour to prevent them from sinking to the bottom during baking, then gently fold the cranberries into the batter.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, orange juice (or milk), and vanilla extract until smooth and pourable.
- Glaze and Serve: Drizzle the glaze evenly over the cooled cake before slicing and serving to add a sweet citrus finish.
Notes
- For a festive touch, garnish the cake with sugared cranberries or fresh orange zest before serving.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/10th of the cake)
- Calories: 380
- Sugar: 33g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
