Description
This festive Christmas Cranberry Pound Cake combines the rich, buttery texture of a classic pound cake with the tart brightness of fresh cranberries and a zesty orange glaze. Perfect for holiday gatherings, this moist and flavorful cake brings cheerful flavors to your table with every bite.
Ingredients
Scale
For the Pound 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 Orange Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan thoroughly to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-4 minutes. This step is essential to create a tender crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract and the aromatic orange zest to infuse the batter with citrus notes.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with sour cream and orange juice. Mix gently to combine, avoiding overmixing which can toughen the cake.
- Fold in Cranberries: Carefully fold the fresh or frozen cranberries into the batter to evenly distribute them without breaking them apart.
- Fill Pan and Smooth Top: Pour the batter into your prepared pan and smooth the surface with a spatula to ensure even baking.
- Bake the Cake: Place the pan in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the cake top starts to brown too quickly, tent it loosely with aluminum foil to prevent overbrowning.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely, which helps the texture set.
- Prepare the Glaze and Serve: While the cake is cooling, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Once the cake is fully cooled, drizzle the glaze evenly over the top before slicing and serving.
Notes
- For best results, use fresh cranberries if possible, but frozen cranberries work well too—just do not thaw them completely to avoid color bleeding.
- If you prefer a less tart cake, reduce the amount of cranberries slightly.
- Cover the cake with foil during baking if it browns too quickly on top.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
- This cake can be made a day ahead; just apply the glaze before serving.
- To enhance the orange flavor, consider adding a teaspoon of orange extract in addition to the zest.
