Description
This festive Christmas Cranberry Pound Cake combines a moist, buttery base with zesty orange and tart cranberries, topped with a sweet orange glaze. Perfect for holiday celebrations, this cake delivers a delightful balance of flavors and a beautiful presentation.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup orange juice
- 1 1/2 cups fresh or frozen cranberries
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time to ensure they are fully incorporated. Then stir in the vanilla extract and orange zest, which add warmth and citrus aroma.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream and orange juice. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in Cranberries: Carefully fold in the fresh or frozen cranberries to evenly distribute them without breaking them up.
- Fill Pan and Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets fully and is easier to glaze.
- Prepare Glaze: Whisk together powdered sugar, orange juice, and vanilla extract until smooth. Drizzle this glaze over the cooled cake for a tangy, sweet finish.
- Serve and Enjoy: Slice and serve the cake at room temperature as a delightful holiday treat with coffee or tea.
Notes
- Use fresh cranberries for a firmer texture; frozen cranberries are fine but may soften the cake slightly.
- If cranberries are very tart, consider adding a tablespoon of honey or maple syrup to the batter to balance flavors.
- Wrap leftovers tightly and store at room temperature for up to 3 days, or refrigerate for up to a week.
- The cake can also be baked in a bundt pan for a decorative shape.
- Cover loosely with foil if the cake top browns before the inside is fully baked to prevent burning.
