Christmas Cranberry Pound Cake
A festive and moist pound cake studded with tart cranberries and a hint of orange zest, perfect for holiday celebrations. This beautifully glazed cake is a wonderful centerpiece for any Christmas dessert table.
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
For the glaze:
1 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or bundt pan.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and orange juice. Mix until just combined.
Gently fold in the cranberries.
Pour the batter into the prepared pan and smooth the top.
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.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, orange juice, and vanilla extract. Drizzle the glaze over the cooled cake before serving.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 330 kcal | Servings: 10 servings
#cranberrypoundcake #christmascake #holidaybaking #cranberrydesserts #orangecake #festivebaking #holidaydesserts #poundcakerecipe #easybaking #christmasdessert #moistcake #cranberryandorange #glazedcake #seasonalbaking #winterbaking #desserttable #bakingforchristmas #sweettreats #fruitycake #dessertrecipes