Christmas Cranberry Pound Cake Recipe

Christmas Cranberry Pound Cake Recipe

Indulge in the festive flavors of Christmas with this delicious Cranberry Pound Cake. Made with fresh cranberries and a blend of spices, this cake is a perfect holiday treat. The tartness of the cranberries complements the rich buttery pound cake, creating a balanced and delightful dessert that will surely become a new favorite.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups fresh cranberries, chopped

Instructions

1. Preheat your oven to 325°F (165°C) and grease a 9-inch (23cm) bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Begin and end with the dry ingredients. Mix until just combined.
5. Gently fold in the chopped cranberries.
6. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
7. Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
9. Once the cake has cooled, you can dust it with powdered sugar for a festive touch.

Preparation time: 20 minutes

Yields: 1 cake

This Christmas Cranberry Pound Cake is a delightful dessert that combines the tartness of fresh cranberries with a rich and buttery pound cake. The recipe is simple to follow, and the result is a moist and flavorful cake that will impress your family and guests. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent Christmas treat.

Nutrition information: Calories: 320, Fat: 16g, Carbohydrates: 40g, Protein: 4g

Indulge in the festive flavors of Christmas with this delicious Cranberry Pound Cake. Made with fresh cranberries and a blend of spices, this cake is a perfect holiday treat. The tartness of the cranberries complements the rich buttery pound cake, creating a balanced and delightful dessert that will surely become a new favorite.

As you take a bite of this moist and flavorful cake, you’ll be greeted with bursts of tangy cranberries, perfectly softened through the baking process. The subtle sweetness of the pound cake enhances the natural tartness of the cranberries, creating a flavor combination that is simply irresistible.

To create this Christmas Cranberry Pound Cake, start by preheating your oven to 325°F (165°C) and greasing a 9-inch (23cm) bundt pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. The buttery aroma will fill your kitchen, evoking warm feelings of Christmas. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the flavors of the cake.

Now it’s time to combine the wet and dry ingredients. Gradually add the dry ingredients to the butter mixture, alternating with sour cream. This step ensures that the cake batter is well-mixed and evenly textured. Begin and end with the dry ingredients to create the perfect consistency. Mix until just combined, being careful not to overmix.

Next, gently fold in the chopped cranberries. The vibrant red color of the cranberries adds a festive touch to the cake, making it visually pleasing for your holiday table. The cranberries will distribute throughout the batter, ensuring every slice is packed with their tartness.

Transfer the batter into the prepared bundt pan and smooth the top with a spatula. This will ensure an even rise and a beautiful presentation. Place the pan in the preheated oven and bake for 1 hour and 30 minutes. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.

Once the cake is out of the oven, let it cool in the pan for 10 minutes. This allows the cake to become more stable before transferring it to a wire rack to cool completely. As the cake cools, it will develop its final texture and become easier to handle.

To add an extra touch of festivity, you can dust the cake with powdered sugar before serving. The white powder resembles a dusting of snow, making the cake even more visually appealing. Serve this Christmas Cranberry Pound Cake as a centerpiece dessert at your holiday gatherings and watch as your guests savor every bite.

In conclusion, this Christmas Cranberry Pound Cake is the perfect dessert for the holiday season. It combines the flavors of fresh cranberries and a rich buttery pound cake, resulting in a treat that is both tangy and sweet. The recipe is easy to follow, and the end result is a moist and flavorful cake that will impress everyone at your Christmas table. So, gather your ingredients, preheat your oven, and get ready to indulge in this delightful holiday treat. Merry Christmas!