Christmas Cranberry Pound Cake

Introduction

There’s something magical about the holidays, especially when it comes to baking. The aroma of fresh ingredients, the anticipation of family gatherings, and the joy of sharing delicious treats come together to create a festive atmosphere. This Christmas Cranberry Pound Cake has quickly become a beloved family tradition in our household. The moistness of the cake, combined with the tartness of cranberries and a hint of orange zest, makes it a perfect centerpiece for any holiday dessert table. My family can’t resist the cheerful, vibrant flavors, and each slice brings smiles and compliments. Here’s how to make this delightful treat that will surely impress your loved ones.

Ingredients

• For the Cake:
• 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
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons orange juice
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
2. Cream the Butter and Sugar:
   In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. This step is crucial as it incorporates air into the batter, resulting in a light texture.
3. Add the Eggs and Flavorings:
   Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and orange zest, which will add a delightful aroma and flavor to the cake.
4. Combine Dry Ingredients:
   In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the baking powder evenly throughout the flour.
5. Mix Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and orange juice. Start and end with the dry ingredients to keep the batter smooth and well combined. Mix until just combined—overmixing can lead to a dense cake.
6. Fold in Cranberries:
   Gently fold in the cranberries. If using frozen cranberries, do not thaw them before adding, as this can cause the batter to turn pink.
7. Pour and Bake:
   Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover loosely with foil to prevent burning.
8. Cool the Cake:
   Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps maintain its shape.
9. Prepare the Glaze:
   For the glaze, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Adjust the consistency by adding more orange juice or powdered sugar as needed.
10. Glaze the Cake:
    Once the cake has cooled completely, drizzle the glaze over the top. Allow it to set before slicing and serving.

Nutrition Facts

• Servings: 10 servings
• Calories: 330 kcal per serving
• Total Fat: 15g
• Saturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 180mg
• Total Carbohydrates: 46g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 4g

Preparation Time

• Prep Time: 20 minutes
• Cooking Time: 70 minutes
• Total Time: 1 hour 30 minutes

How to Serve

• Slice the cake into generous pieces.
• Drizzle with additional glaze if desired.
• Serve with whipped cream or a dollop of crème fraîche for an extra indulgent treat.
• Pair with a cup of hot cocoa or spiced tea for a festive touch.
• Garnish with fresh cranberries and orange slices for a beautiful presentation.

Additional Tips

1. Use Fresh Ingredients: Always use fresh cranberries and quality butter for the best flavor.
2. Don’t Overmix: Mix the batter until just combined to ensure a light and fluffy cake.
3. Room Temperature Ingredients: Allow eggs and butter to reach room temperature for better incorporation.
4. Test for Doneness: Use a toothpick to check for doneness; it should come out clean or with a few crumbs attached.
5. Store Properly: Keep the cake covered to maintain its moisture and freshness.

Recipe Variations

• Nutty Addition: Add 1 cup of chopped walnuts or pecans for added texture and flavor.
• Spiced Cake: Incorporate 1 teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
• Different Fruits: Substitute cranberries with blueberries or chopped apples for a different fruit twist.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend to make it gluten-free.
• Vegan Version: Substitute eggs with flax eggs and use dairy-free butter and sour cream.

Serving Suggestions

• Serve the cake as a dessert after a holiday meal.
• Pack slices in festive containers for holiday gifts.
• Enjoy with coffee or tea during holiday gatherings or brunch.
• Use as a base for a festive trifle by layering with whipped cream and more cranberries.

Freezing and Storage

• Freezing: Wrap the cooled cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.
• Storage: Store the cake at room temperature in an airtight container for up to 5 days or in the refrigerator for up to 1 week.

FAQ Section

1. Can I use frozen cranberries?
   Yes, you can use frozen cranberries without thawing them.
2. What can I substitute for sour cream?
   Greek yogurt or buttermilk can be used as a substitute.
3. How do I know when the cake is done?
   A toothpick inserted into the center should come out clean or with a few crumbs.
4. Can I make this cake ahead of time?
   Yes, you can bake the cake a day in advance and glaze it before serving.
5. How do I store leftover cake?
   Keep the cake in an airtight container at room temperature or refrigerate it.
6. Can I make a larger batch?
   Yes, simply double the recipe and use a larger pan or multiple pans.
7. What can I serve with this cake?
   Whipped cream, ice cream, or a fruit compote pair well with this cake.
8. Can I omit the glaze?
   Yes, the cake is delicious on its own, but the glaze adds a festive touch.
9. Is this cake suitable for gifting?
   Absolutely! It makes a lovely homemade gift for the holidays.
10. Can I flavor the glaze?
    You can add a splash of lemon or lime juice to the glaze for a different flavor.

Conclusion

The Christmas Cranberry Pound Cake is not just a dessert; it’s a festive experience that brings joy to every holiday gathering. With its moist texture, vibrant cranberries, and delightful orange glaze, this cake is sure to become a cherished tradition in your home as it has in mine. Whether you’re hosting a holiday party or simply looking for a sweet treat to enjoy with family, this pound cake is the perfect choice. So preheat your oven, gather your ingredients, and let the holiday baking begin!

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