Description
This festive Christmas Cranberry Pound Cake is a moist and flavorful holiday treat featuring fresh or frozen cranberries folded into a tender, buttery batter. Enhanced with vanilla and almond extracts, this classic American dessert is perfect for holiday gatherings, offering a delightful balance of sweetness and tanginess in every slice.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon flour (for tossing cranberries)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup sour cream
Fruit
- 2 cups fresh or frozen cranberries (do not thaw if frozen)
Optional Toppings
- Powdered sugar for dusting
- Glaze for topping
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps to incorporate air for a tender cake.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition to ensure smooth blending. Then add the vanilla and almond extracts for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening and salt.
- Mix Batter: Gradually add the dry ingredients to the wet mixture while alternating with the sour cream, starting and ending with the dry ingredients. This technique helps maintain a smooth, thick batter.
- Prepare Cranberries: Toss the fresh or frozen cranberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking, then gently fold them into the batter.
- Pour Batter and Bake: Transfer the batter into the prepared loaf pan, smoothing the top evenly. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with glaze before serving.
Notes
- You can add orange zest to the batter for a festive citrus twist to complement the cranberries.
- This pound cake freezes well and makes an excellent holiday gift.
