Christmas Cranberry Pound Cake Recipe
This Christmas Cranberry Pound Cake is a festive twist on the classic pound cake, featuring tart cranberries, a buttery crumb, and a rich texture. The addition of fresh cranberries not only adds a burst of color but also a touch of tartness that balances the sweet, dense cake. Perfect for holiday gatherings, this cake is as beautiful as it is delicious, topped with a simple glaze that makes it extra special.
Ingredients:
For the Cake:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional, adds a lovely subtle flavor)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk (or regular milk)
- 2 cups fresh cranberries (or frozen, if fresh is unavailable)
- 1 tablespoon all-purpose flour (for tossing cranberries)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice (or water)
- 1 teaspoon orange zest (optional, for extra flavor)
Instructions:
1. Prepare the Oven and Pan:
- Preheat your oven to 325°F (163°C).
- Grease and flour a 9×5-inch loaf pan or a 10-inch Bundt pan. If using a Bundt pan, be sure to grease all the nooks and crannies well to prevent sticking.
2. Prepare the Cranberries:
- In a small bowl, toss the fresh cranberries with 1 tablespoon of flour. This will help keep the cranberries from sinking to the bottom of the cake while baking. Set them aside.
3. Make the Cake Batter:
- In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated.
- Stir in the vanilla extract and almond extract (if using).
4. Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate Adding Dry Ingredients and Buttermilk:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined — be careful not to overmix the batter.
6. Fold in the Cranberries:
- Gently fold the floured cranberries into the batter, ensuring they are evenly distributed throughout the batter.
7. Bake the Cake:
- Pour the batter into the prepared loaf pan or Bundt pan and smooth the top with a spatula.
- Bake for 60-70 minutes (for a loaf) or 45-55 minutes (for a Bundt pan), or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- If the cake starts to brown too quickly on top, tent it loosely with aluminum foil and continue baking.
8. Cool the Cake:
- Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
9. Prepare the Glaze:
- While the cake is cooling, whisk together the powdered sugar, orange juice, and orange zest (if using) until smooth. Add more juice if the glaze is too thick.
10. Glaze the Cake:
- Once the cake is completely cool, drizzle the glaze over the top of the cake. If using a Bundt pan, you can drizzle the glaze in a spiral pattern, allowing it to drip down the sides.
- Let the glaze set for about 10 minutes before slicing.
11. Serve:
- Slice and serve! This cake is perfect for Christmas gatherings, afternoon tea, or as a sweet treat after a holiday meal.
Storage:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: For longer storage, you can refrigerate the cake for up to 1 week. Let it come to room temperature before serving.
- Freezing: This cake freezes beautifully! Wrap the cooled cake (with or without glaze) tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Why You’ll Love This Christmas Cranberry Pound Cake:
- Festive and Flavorful: The tartness of the cranberries perfectly complements the richness of the pound cake, while the orange glaze adds a refreshing, citrusy finish.
- Perfect Texture: The cake is dense and buttery, yet moist with a slight crumb that makes it satisfying without being too heavy.
- Beautiful for the Holidays: The bright red cranberries and glossy orange glaze make this cake as visually appealing as it is delicious, making it an ideal centerpiece for your holiday dessert table.
- Simple to Make: With basic ingredients and simple steps, this cake comes together with minimal effort, yet looks and tastes like a gourmet treat.
Tips for Success:
- Use Fresh Cranberries: Fresh cranberries are key for their tart flavor and texture. If using frozen cranberries, don’t thaw them before adding them to the batter.
- Don’t Overmix: Be careful not to overmix the batter, as this can make the cake dense. Mix until just combined.
- Glaze Tip: If you prefer a thicker glaze, add less orange juice. If you want a thinner, more subtle glaze, add more juice.
This Christmas Cranberry Pound Cake is a delicious, festive dessert that will impress your guests and become a holiday favorite! With its tangy cranberries and sweet orange glaze, it’s the perfect treat to enjoy during the holiday season.
