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Christmas Cranberry Pound Cake

A delightful twist on the classic pound cake, featuring fresh cranberries and a hint of orange zest, perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Batter
  • 1 cup unsalted butter, softened Use high-quality brands like Kerrygold for rich flavor.
  • 2 cups granulated sugar
  • 4 large eggs Opt for pasture-raised for better taste.
  • 1 teaspoon vanilla extract Pure extract recommended.
  • 1 teaspoon almond extract Adds a lovely depth; I love Nielsen-Massey brand.
  • 3 cups all-purpose flour Look for unbleached flour for best results.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream Adds moisture and richness.
  • 2 cups fresh cranberries Or frozen, thawed and drained.
  • Zest of 1 orange Brightens up the flavor wonderfully.
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice
  • 1/2 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 10-inch bundt pan thoroughly.
Mixing the Batter
  1. In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
  2. Add the eggs one at a time, mixing well after each addition. The mixture should become smooth.
  3. Stir in the vanilla and almond extracts.
Adding the Dry Ingredients
  1. In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  2. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Start and end with flour.
The Final Touches
  1. Gently fold in the fresh cranberries and the orange zest.
  2. Pour the batter into the prepared bundt pan and spread it evenly.
Baking
  1. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Glazing
  1. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
  2. Whisk together the powdered sugar, orange juice, and vanilla extract for the glaze.
  3. Drizzle the glaze over the cooled cake.

Notes

Store the cooled cake in an airtight container for up to three days at room temperature or in the fridge for up to a week. You can also freeze it for up to three months. It actually tastes better a day or two later.