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Christmas Cranberry Pound Cake Recipe

Christmas Cranberry Pound Cake Recipe
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4.6 from 6 reviews

Indulge in the festive flavors of the season with this Christmas Cranberry Pound Cake. A moist and flavorful pound cake studded with cranberries and topped with a sweet glaze.

Ingredients

Units Scale

Cake:

  • 1 cup unsalted butter (softened)
  • 1 and 3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 2 cups fresh or frozen cranberries (do not thaw if frozen)
  • 1 tablespoon flour (for tossing cranberries)

Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven: to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
  2. Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
  3. Add eggs and extracts: Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
  4. Prepare dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Combine wet and dry ingredients: Add the dry ingredients to the butter mixture in three additions, alternating with sour cream. Fold in cranberries tossed with flour.
  6. Bake: Pour the batter into the pan and bake for 55–65 minutes. Let cool before glazing.
  7. Make the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cake.

Notes

  • This cake can be made a day in advance and stored tightly wrapped.
  • For a festive touch, garnish the glaze with sugared cranberries or orange zest.

Nutrition

Find it online: https://easy-tapas-recipes.com/christmas-cranberry-pound-cake-recipe/