This festive Christmas Cranberry Pound Cake is moist, buttery, and bursting with tart cranberries, topped with a sweet glaze to make it perfect for the holidays!
Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 ½ cups fresh cranberries (plus a few extra for topping)
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the sour cream, until just combined.
- Gently fold in the fresh cranberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake and sprinkle a few extra cranberries on top for decoration.
Tips:
- Make sure the butter is softened to room temperature for easier mixing.
- If using frozen cranberries, do not thaw them before adding to the batter to prevent excess moisture.
- For an extra festive touch, add a sprinkle of chopped nuts or additional cranberries on top of the glaze.
FAQs:
- Can I use dried cranberries instead of fresh?
Yes, you can substitute dried cranberries, but the texture and flavor will be different. - How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. - Can I freeze the pound cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, and it will keep in the freezer for up to 3 months. - What can I use instead of sour cream?
You can substitute yogurt or buttermilk for sour cream in this recipe. - How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
This Christmas Cranberry Pound Cake is a delightful addition to your holiday celebrations. With its moist texture and the perfect balance of sweetness and tartness, it’s sure to impress your family and friends. Enjoy it as a festive dessert or a special treat for breakfast alongside your morning coffee.
