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Christmas Cranberry Pound Cake

A delightful holiday treat featuring rich buttery flavors, tart cranberries, and zesty orange, perfect for festive gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Provides the cake’s tender structure.
  • 1.5 tsp baking powder Ensures a light, fluffy texture.
  • 0.25 tsp baking soda Balances the acidity of the cranberries.
  • 0.25 tsp salt Enhances the flavors.
  • 1 cup unsalted butter, softened Creates a rich and moist consistency.
  • 1.25 cups granulated sugar Adds sweetness and helps achieve proper texture.
  • 4 large eggs Binds the ingredients and contributes to the cake’s richness.
  • 1 tsp vanilla extract Provides a warm, sweet flavor.
  • 0.5 tsp almond extract (optional) Offers a subtle nutty note.
  • 0.5 cup sour cream Contributes moisture and a slight tang.
  • 1.5 cups fresh cranberries, chopped Introduces vibrant color and tartness.
  • 0.25 cup chopped pecans or walnuts (optional) Adds a delightful crunch.
  • 1 zest orange Instills a fragrant, cheerful flavor.
Glaze Ingredients
  • 1 cup powdered sugar For glaze, optional.
  • 2-3 tbsp fresh orange juice Creates a burst of citrus for the glaze.
  • 0.25 tsp vanilla extract Enhances glaze’s flavor, optional.
  • Orange zest for garnish (optional) Adds a festive touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan or a bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
  5. Gradually mix in the dry ingredients, alternating with the sour cream, starting and ending with dry ingredients.
  6. Gently fold in the chopped cranberries, nuts (if using), and orange zest.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 55-65 minutes in a loaf pan or 45-55 minutes in a bundt pan, until a toothpick inserted comes out clean.
  3. Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. For the glaze, whisk together the powdered sugar, orange juice, and vanilla extract until smooth.
  2. Once the cake is cool, drizzle the glaze generously over the top and sprinkle with extra orange zest.
Serving
  1. Slice the cake, serve it up, and enjoy every bite with family and friends.

Notes

For best results, use room temperature ingredients. Toss cranberries in flour before folding into the batter to prevent sinking. Consider swapping half the sugar with brown sugar for deeper flavor. Store in an airtight container or freeze for later.