Christmas Cranberry Pound Cake: A Festive Holiday Dessert

The combination of buttery richness, tart cranberries, and a hint of citrus creates a dessert that’s both comforting and festive. Its vibrant appearance and delicious taste make it the centerpiece of any holiday dessert table. Plus, its versatility allows you to customize it to suit your preferences, ensuring it becomes a cherished family tradition.

Cake:

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon almond extract(optional, for added depth)

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream

1/2 cup milk

1 1/2 cups fresh or frozen cranberries, tossed in 1 tablespoon of flour

Glaze (Optional but Recommended):

1 cup powdered sugar

2–3 tablespoons orange juice

Zest of 1 orange

Step-by-Step Instructions

1. Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan or a bundt pan generously with butter or nonstick spray. Dust with flour and tap out the excess.

2. Cream Butter and Sugar

In a large mixing bowl, cream together the butter and sugar using a hand or stand mixer until light and fluffy. This step is crucial for achieving a tender pound cake texture.

3. Add Eggs and Extracts

Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

5. Incorporate Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing just until combined.

6. Fold in Cranberries

Gently fold the floured cranberries into the batter. This step prevents them from sinking to the bottom of the cake while baking.

7. Bake

Pour the batter into the prepared pan, spreading it evenly. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. Glaze (Optional)

Whisk together the powdered sugar, orange juice, and orange zest until smooth. Drizzle over the cooled cake for a glossy, citrusy finish.

Tips for the Perfect Pound Cake

Room Temperature Ingredients:Ensure your butter, eggs, and milk are at room temperature for a smooth batter.

Don’t Overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are incorporated.

Flour Your Cranberries: Coating cranberries in flour prevents them from sinking to the bottom of the cake.

Check for Doneness: Use a toothpick or skewer to test the center of the cake. It should come out clean or with just a few moist crumbs.

Serving Suggestions

This Christmas Cranberry Pound Cake pairs wonderfully with:

Whipped Cream: Top with freshly whipped cream and a few extra cranberries for garnish.

Make It Ahead

This cake stores beautifully, making it an excellent choice for preparing ahead of time.

Enjoy