Description
Christmas Cranberry Pound Cake is a festive holiday dessert featuring a rich, buttery pound cake base studded with tart cranberries and a hint of orange zest. Finished with a sweet vanilla glaze, this moist and flavorful cake is perfect for holiday gatherings, gift-giving, or cozy winter mornings with coffee.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 2 cups fresh or frozen cranberries (tossed in 1 tablespoon flour)
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large mixing bowl, cream together softened butter and granulated sugar until the mixture is light and fluffy, about 3–4 minutes. This step incorporates air into the batter for a tender cake.
- Add eggs and flavorings: Add eggs one at a time to the creamed mixture, mixing well after each addition. Then stir in the vanilla extract and orange zest to infuse the batter with citrus aroma and flavor.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with sour cream, beginning and ending with the flour mixture. This ensures a smooth and well-incorporated batter without overmixing.
- Fold in cranberries: Gently fold in the cranberries that have been tossed in 1 tablespoon of flour. The flour coating prevents the berries from sinking to the bottom during baking.
- Pour batter and bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is thoroughly baked.
- Cool the cake: Let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, preventing sogginess from steam.
- Prepare and apply glaze: Whisk together powdered sugar, milk (2–3 tablespoons), and vanilla extract until smooth. Drizzle the glaze over the cooled cake to add a sweet finishing touch.
Notes
- Tossing the cranberries in flour helps prevent them from sinking to the bottom of the cake during baking.
- For an extra burst of citrus flavor, add a splash of fresh orange juice to the glaze mixture.
- This cake stores well and tastes even better the next day as the flavors meld.
