Description
Indulge in the festive flavors of the season with this delightful Christmas Cranberry Pound Cake. A moist and tender pound cake studded with juicy cranberries, perfect for holiday gatherings or a cozy treat at home.
Ingredients
Scale
For the Cake:
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating cranberries)
For Dusting (Optional):
- Powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add Eggs and Extracts: Beat in the eggs one at a time, then mix in the vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate Mixing: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture.
- Add Cranberries: Toss the cranberries with flour to coat them, then gently fold them into the batter.
- Bake: Pour the batter into the loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar before serving, if desired.
Notes
- If using frozen cranberries, do not thaw to prevent excess moisture.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
