Description
A festive and moist Christmas Cranberry Pound Cake featuring tart fresh cranberries baked into a rich, buttery batter. This traditional American holiday dessert is enhanced with vanilla and almond extracts and can be topped with an optional sweet glaze. Perfect for holiday celebrations or cozy winter treats.
Ingredients
Scale
For the Cake
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 2 cups fresh cranberries, halved
- 1 tablespoon all-purpose flour (for tossing with cranberries)
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal of the cake.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter with the granulated sugar until the mixture is light and fluffy, creating a smooth base for your cake.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and almond extracts for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, starting and finishing with the dry ingredients. Mix gently to avoid overworking the batter.
- Prepare Cranberries: Toss the halved fresh cranberries with 1 tablespoon of flour to prevent them from sinking in the batter, then fold them in gently to maintain their shape and distribution.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely, ensuring the cake sets properly.
- Optional Glaze: If desired, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake for a sweet finishing touch.
Notes
- Frozen cranberries can be used as a substitute for fresh ones without thawing.
- Add 1 tablespoon of orange zest to the batter for a citrus twist that complements the cranberries.
- This cake freezes well for up to 2 months when wrapped tightly in plastic wrap or foil.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
