Description
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
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
- Preheat the oven: to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
- Add eggs and extracts: Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- 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.
- Bake: Pour the batter into the pan and bake for 55–65 minutes. Let cool before glazing.
- 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.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 31g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
