Christmas Cranberry Pound Cake

This festive Christmas Cranberry Pound Cake is a delightful blend of tart cranberries and sweet orange, perfect for celebrating the holiday season!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated white sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh or frozen cranberries, thawed and chopped
• 1/2 cup orange juice
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon orange zest (optional)

Instructions:

1. Preheat oven: Set the oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.
2. Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Add cranberries and orange: Stir in the cranberries, orange juice, and optional orange zest until evenly mixed.
5. Make the glaze: In a small saucepan, combine the sugar, cornstarch, and orange juice. Bring to a simmer over medium heat, stirring constantly until the mixture thickens slightly. Remove from heat and let cool.
6. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
8. Drizzle: Once the cake is cool, drizzle it with the cranberry glaze.

Enjoy this festive treat!

Additional Tips:

• For an extra festive touch, sprinkle powdered sugar on top before serving.
• This cake can be made a day in advance to enhance the flavors.
• Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.

FAQs About Christmas Cranberry Pound Cake:

1. Can I use dried cranberries instead of fresh or frozen?
   Yes, but rehydrate them in hot water for 10 minutes before using.
2. Can I use lemon juice instead of orange juice?
   Yes, lemon juice will give the cake a tangy twist, but it will alter the overall flavor.
3. How do I know when the cake is done?
   Insert a toothpick into the center; if it comes out clean, the cake is done.
4. Can I make this in a bundt pan?
   Yes, you can use a bundt pan, but adjust the baking time as it may take longer to bake.
5. Can I add nuts to the batter?
   Absolutely, adding chopped walnuts or pecans will give the cake a crunchy texture.

Nutritional Information (per serving):

• Calories: 380
• Fat: 18g
• Carbohydrates: 52g
• Protein: 5g
• Sugar: 35g
• Fiber: 1g

This Christmas Cranberry Pound Cake is the perfect dessert for the holiday season. Its bright citrus notes paired with the tartness of cranberries make it a refreshing and festive treat. Serve it for your holiday gatherings or enjoy it as a seasonal snack with a cup of tea.