Ah, the holiday season! A time for togetherness, festive decorations, and of course, indulging in sweet treats that bring joy to the heart (and a little extra holiday cheer to the waistline). One of my all-time favorite holiday recipes is this delightful Christmas Cranberry Pound Cake. Somehow, every time I make it, I’m reminded of the time my Aunt Marge introduced me to the magic of cranberries way back when I was just a sprightly kid in the kitchen. The tartness of the berries, combined with the sweetness of the cake, creates a symphony of flavors that could make even the Grinch crack a smile!
This pound cake has become a staple in my holiday baking lineup. I love how easy it is to whip together, and it fills my kitchen with a cozy, festive aroma that feels like a big, warm hug. But let’s be real—there’s nothing quite like slicing into that rich, buttery cake to reveal those vibrant specks of cranberry, making every bite feel like celebrating the season. Ready to create some holiday magic? Let me walk you through it!
What’s in Christmas Cranberry Pound Cake?
- All-purpose flour: The backbone of our cake! It gives the structure and fluffiness we all adore. I typically use Gold Medal or King Arthur flour—both reliable options.
- Baking powder: This little leavening agent is essential for that perfect rise!
- Baking soda: Works together with the baking powder to create a light texture—two is always better than one, right?
- Salt: Just a pinch enhances all the flavors in the cake—it’s like magic!
- Unsalted butter: I swear by real butter for that rich taste—Kerry Gold is my go-to; it’s like spreading creamy sunshine.
- Granulated sugar: Sweetness is key! It balances out the tart cranberries and adds moisture.
- Eggs: These help bind everything together and give our cake a beautiful richness.
- Vanilla extract: A splash of vanilla adds warmth and depth; I prefer pure vanilla extract over imitation for an extra wow factor.
- Sour cream: This is my secret weapon! It keeps the cake moist and tender—seriously, don’t skip it!
- Cranberries: Fresh or frozen, these tart gems add color and a zing that makes this cake pop!
- Orange zest: A bit of citrus brightness—trust me, it takes this cake to the next level.
- Powdered sugar: Perfect for our icing! A must for that sweet, drizzled finishing touch.
- Milk: Just enough to loosen that icing, so it’s pourable but still thick on the cake.
- Extra cranberries: For garnishing and giving your cake that festive je ne sais quoi!
Is Christmas Cranberry Pound Cake Good for You?
Well, it depends on your definition of “good”! This cake has a lovely balance of ingredients but is certainly a sweet indulgence. The cranberries are packed with antioxidants and vitamin C, but let’s be honest—it’s still a pound cake, so it’s more of a dessert treat than a health food. If you’re watching your sugar intake or calories, you can always consider making smaller slices or enjoying it alongside a healthy side, like fresh fruit or a salad!
Ingredients List
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 ½ cups fresh or frozen cranberries, coarsely chopped
- Zest of 1 orange
- 1 cup powdered sugar (for icing)
- 1-2 tbsp milk (for icing)
- Extra cranberries for garnish
How to Make Christmas Cranberry Pound Cake?
- First things first, preheat that beautiful oven to 350°F (175°C) and grease a 9×5 inch loaf pan. This cake deserves a cozy room to bake!
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mix aside for a moment while we tackle the wet ingredients.
- In a large mixing bowl, cream together the softened butter and granulated sugar with a mixer until fluffy—about 2-3 minutes. Ah, that heavenly smell of butter!
- Add the eggs, one at a time, mixing well after each addition. This is where the magic happens! Stir in the vanilla extract and orange zest, and bask in that delicious aroma.
- Now, we get a little fancy. Alternate adding the flour mixture and the sour cream to the butter mixture, starting and ending with the flour. Just mix until combined—don’t overdo it, or we’ll end up with a tough cake!
- Gently fold in the chopped cranberries, spreading that tart goodness throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula like you’re frosting a cake!
- Pop it in the preheated oven and bake for 55-65 minutes, or until a toothpick comes out clean. The smell wafting through your house is worth the wait!
- Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar and milk until smooth. Drizzle this heavenly goodness over the cooled pound cake.
- Finally, top it off with extra cranberries for that festive flair before serving. Voila!
Festive Tips for the Perfect Pound Cake
- Be sure to chop your cranberries coarsely; you want those bursts of tartness in every bite!
- This pound cake can be made a day in advance and stored at room temperature, allowing the flavors to mingle beautifully!
- If you want to wow your guests, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
So, there you have it! This Christmas Cranberry Pound Cake is sure to become a holiday favorite in your home, just like it is in mine. I encourage you to whip it up, share it with loved ones, and maybe even create some sweet memories along the way. Happy baking, and may your holiday season be filled with joy and delicious treats!
