Description
This festive Christmas Cranberry Pound Cake is a perfect holiday treat! With a light, buttery crumb and a burst of tart cranberries, it’s a seasonal favorite that’s easy to make. Infused with orange zest and juice, this cake is sure to be the star of your holiday gatherings.
Ingredients
Scale
- For the Cake:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup sour cream
- 1 1/2 cups fresh cranberries (or frozen, thawed)
- 1/4 cup orange juice (optional, for added flavor)
- Zest of 1 orange (optional, for added flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- Cream butter and sugar together in a large mixing bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Whisk dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine dry ingredients: Gradually add the dry ingredients to the butter mixture alternately with sour cream, starting and ending with the dry ingredients.
- Fold in cranberries, orange juice, and zest (if using), mixing gently.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan before removing.
Notes
- If you want to add extra flavor, use fresh orange zest and juice.
- You can substitute frozen cranberries if fresh ones are not available. Just thaw them before adding.
- Allow the cake to cool completely before slicing to ensure clean cuts.
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 300 kcal
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg