This Christmas Cranberry Pound Cake is the ultimate holiday dessert. It’s moist, buttery, and packed with the tartness of fresh cranberries, perfectly balanced with a sweet and creamy glaze. This cake is a festive treat that will become a staple in your holiday baking.
Ingredients
For the Cake:
- All-purpose flour: 2 cups (240 g)
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter: 1 cup (230 g), softened
- Sugar: 1 1/2 cups (300 g)
- Eggs: 4 large
- Vanilla extract: 2 teaspoons
- Sour cream: 1/2 cup (120 ml)
- Fresh or frozen cranberries: 1 1/2 cups (150 g), roughly chopped
For the Glaze:
- Powdered sugar: 1 cup (120 g)
- Milk or heavy cream: 2-3 tablespoons
- Vanilla extract: 1/2 teaspoon
- Dried cranberries: For garnish (optional)
- White chocolate chips: 1/4 cup (optional)
Preparation Time
- Prep time: 20 minutes
- Bake time: 55-65 minutes
- Cooling time: 1 hour
- Total time: 2 hours 25 minutes
Instructions
1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and 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. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the cranberries gently to distribute them evenly.
2. Bake the Cake
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
3. Make the Glaze
- In a small bowl, whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker glaze.
- Once the cake has cooled completely, drizzle the glaze over the top.
4. Garnish and Serve
- Sprinkle dried cranberries and white chocolate chips over the glaze for a festive touch.
- Let the glaze set for about 15 minutes before slicing and serving.
Tips for Perfect Cranberry Pound Cake
- Use Room Temperature Ingredients: This ensures a smooth batter and even mixing.
- Fresh vs. Frozen Cranberries: Both work well, but if using frozen cranberries, do not thaw them before adding to the batter to avoid excess moisture.
- Avoid Overmixing: Overmixing the batter can result in a dense cake. Mix until just combined.
- Prevent Cranberries from Sinking: Toss the cranberries in a tablespoon of flour before folding them into the batter.
Nutritional Information (Per Slice, 12 slices)
- Calories: 320
- Carbohydrates: 45 g
- Protein: 4 g
- Fat: 14 g
- Fiber: 2 g
- Sugar: 30 g
- Sodium: 200 mg
Why You’ll Love This Cake
- Festive and Flavorful: The tart cranberries and sweet glaze create a perfect holiday treat.
- Moist and Buttery Texture: The sour cream keeps the cake tender and rich.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Customizable: Add nuts, orange zest, or switch up the glaze for different variations.
Conclusion
This Christmas Cranberry Pound Cake is a must-try recipe for the holiday season. Its vibrant cranberries, rich buttery flavor, and sweet glaze make it a show-stopping dessert that’s perfect for festive gatherings. Bake this cake for your loved ones and make your holidays even sweeter!