Irresistible Christmas Cranberry Pound Cake Recipe

Christmas Cranberry Pound Cake is the kind of treat that wraps you in a warm hug while the aroma of baking wafts through your home, filling every corner with sweet anticipation. Imagine biting into a rich, buttery slice adorned with vibrant cranberry bursts that dance on your palate, mingling with hints of vanilla and citrus. layered zucchini ricotta melts It’s like Christmas morning wrapped in a cake.

As I recall my first attempt at making this delightful dessert, I was knee-deep in flour and laughter while my family peppered me with cheeky comments. no bake carrot cake bites Little did they know, this Christmas Cranberry Pound Cake would soon become a holiday staple worthy of its own fan club.

I remember serving this cake at our family gathering last year, and everyone went back for seconds – even my picky cousin!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Unsalted Butter: Use room temperature butter for easy creaming and a fluffy texture in your cake. cherry cheesecake fluff.

• Granulated Sugar: Sweeten things up; this is essential for that classic pound cake flavor.

• Large Eggs: Fresh eggs are critical; they provide moisture and contribute to the cake’s structure.

• All-Purpose Flour: Flour forms the base; sift it well to avoid lumps and ensure a light texture.

• Baking Powder: This leavening agent helps your cake rise beautifully; make sure it’s fresh!

• Salt: Just a pinch enhances all the flavors without making it taste salty.

• Vanilla Extract: Opt for pure vanilla for an authentic flavor boost that elevates your cake.

• Cranberries: Fresh or frozen cranberries work great; they add tartness that balances the sweetness perfectly.

• Orange Zest: A teaspoon of zest brightens up the flavors wonderfully, giving it that festive touch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan generously to ensure your cake slides out effortlessly when it’s done baking.

Cream the Butter and Sugar: In a mixing bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy. This should take about 3-5 minutes; watch for a pale yellow color indicating it’s ready.

Add Eggs One at a Time: Introduce each large egg into the butter-sugar mixture one by one. Allow each egg to fully incorporate before adding the next for optimal blending.

Mix Dry Ingredients: In another bowl, whisk together all-purpose flour, baking powder, and salt until combined. This helps distribute the leavening agents evenly throughout your batter.

Combine Wet and Dry Ingredients: Gradually add the dry mixture to the creamed butter mixture while alternating with vanilla extract. Stir gently just until combined; avoid overmixing to keep your cake light.

Add Cranberries and Orange Zest: Gently fold in the fresh cranberries and orange zest into your batter using a spatula. The batter will be thick but should encompass all those lovely tart berries!

Bake Until Golden Brown: Pour your batter into the prepared loaf pan and smooth out the top. Bake for 55-65 minutes or until golden brown on top and a toothpick comes out clean when tested in the center.

Let your Christmas Cranberry Pound Cake cool in its pan for about 10 minutes before transferring it onto a wire rack to cool completely. savory hummus toast The aroma will be irresistible!

As you enjoy each slice of this whimsical creation filled with tart cranberries nestled within soft cake layers, you may find yourself transported back to joyful holiday memories year after year—what more could you ask from this festive treat?

Perfecting the Cooking Process

Start by creaming the butter and sugar until light and fluffy, then add eggs one at a time. Mix in flour and cranberries gradually for even distribution.

Add Your Touch

Feel free to swap cranberries for blueberries or add a splash of orange zest for a citrusy twist. You can also drizzle a simple glaze over the top for extra sweetness.

Storing & Reheating

Store the pound cake in an airtight container at room temperature for up to five days. For longer storage, wrap tightly in plastic wrap and freeze for up to three months.

Baking this cake always reminds me of my grandmother’s kitchen, where we’d gather around to enjoy each slice while sharing stories of Christmas past.

FAQ

Can I use frozen cranberries in this Christmas Cranberry Pound Cake?

For more inspiration, check out this Lemon Cheesecake Squares recipe.

Yes, frozen cranberries work well; just don’t thaw them before adding to the batter.

How do I know when the pound cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs.

Can I make this recipe gluten-free?

Absolutely! Substitute regular flour with a gluten-free blend for delicious results without gluten.

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Christmas Cranberry Pound Cake

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• Author: Larissa W.
• Total Time: 1 hour 20 minutes
• Yield: Approximately 12 servings 1x

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Description

Christmas Cranberry Pound Cake is the ultimate holiday treat that combines the richness of buttery pound cake with the tartness of fresh cranberries. This festive dessert fills your home with a warm, inviting aroma, making it perfect for gatherings or cozy mornings. With its vibrant color and delightful flavor, it’s sure to be a favorite at any celebration.

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Ingredients

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• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 2 cups fresh or frozen cranberries (do not thaw)
• Zest of 1 orange

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a mixing bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the creamed mixture, alternating with vanilla extract.
6. Fold in cranberries and orange zest gently.
7. Pour batter into prepared loaf pan; smooth the top.
8. Bake for 55-65 minutes or until golden brown and a toothpick inserted comes out clean.
9. Cool in the pan for 10 minutes before transferring to a wire rack.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 24g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg