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Christmas Cranberry Pound Cake

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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
  1. 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

Find it online: https://grandmarecipesflash.com/christmas-cranberry-pound-cake/