Description
This festive Christmas Cranberry Pound Cake is a moist and flavorful dessert featuring a tender crumb infused with orange zest and studded with fresh cranberries. Topped with a sweet and tangy orange glaze, this cake is perfect for holiday gatherings or a seasonal treat.
Ingredients
Scale
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
Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to ensure the cake won’t stick after baking.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes. This helps incorporate air for a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract and orange zest to infuse the batter with citrusy aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and orange juice. Mix just until combined to avoid overworking the batter, which can result in a dense cake.
- Fold in Cranberries: Gently fold in the fresh or frozen cranberries, distributing them evenly throughout the batter without crushing.
- Fill the Pan and Smooth: Pour the cake batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil to prevent burning.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, which helps the cake set properly.
- Prepare and Add Glaze: Whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Drizzle this glaze over the cooled cake before serving to add a sweet, citrusy finishing touch.
Notes
- Use fresh or frozen cranberries; if frozen, do not thaw before adding to batter to prevent color bleeding.
- If you don’t have sour cream, you can substitute with plain Greek yogurt for a similar texture.
- Cover the cake loosely with foil during baking if the surface begins to brown too fast.
- For an extra festive touch, garnish with additional fresh cranberries or orange zest on the glaze.
- This cake is best served at room temperature and can be stored tightly covered at room temperature for up to 3 days or refrigerated for up to a week.
