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Christmas Cranberry Pound Cake

Christmas Cranberry Pound Cake

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Prepare the Pan and Oven

  1. Preheat your oven to 350°F (175°C).
  2. Generously grease a 9×5-inch loaf pan or bundt pan with butter or nonstick spray. Dust with flour and shake off any excess.

Cream Butter and Sugar

  1. In a large mixing bowl, cream the butter and sugar with a hand or stand mixer until the mixture is light and fluffy. This step ensures the cake’s tender texture.

Add Eggs and Extracts

  1. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  2. Stir in the vanilla and almond extracts.

Combine Dry Ingredients

  1. In a separate bowl, whisk together the flour, baking powder, and salt.

Incorporate Wet and Dry Ingredients

  1. Gradually mix the dry ingredients into the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing just until combined.

Fold in Cranberries

  1. Gently fold the floured cranberries into the batter. This step keeps them evenly distributed throughout the cake.

Bake

  1. Pour the batter into your prepared pan, spreading it evenly.
  2. Bake for 60–75 minutes or until a toothpick inserted into the center comes out clean.

Cool

  1. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Optional Glaze

  1. Whisk together powdered sugar, orange juice, and orange zest until smooth.
  2. Drizzle over the cooled cake for a glossy, citrusy finish.

Tips for the Perfect Pound Cake

  • Use room temperature ingredients for a smooth, consistent batter.
  • Avoid overmixing to prevent a dense texture.
  • Toss cranberries in flour to keep them from sinking.
  • Test for doneness with a toothpick—it should come out clean or with a few crumbs.

Variations to Try

  • Nutty Addition: Fold in 1/2 cup chopped walnuts or pecans for extra crunch.
  • Chocolate Delight: Mix in 1/2 cup white chocolate chips for added sweetness.
  • Zesty Lemon Twist: Swap the orange glaze for a tangy lemon glaze.

Serving Suggestions

  • Pair with hot coffee, tea, or spiced cider.
  • Serve with a scoop of vanilla ice cream for an indulgent dessert.
  • Garnish with whipped cream and extra cranberries for a festive touch.

Storage Tips

  • Room Temperature: Wrap tightly in plastic wrap and store for up to 3 days.
  • Refrigerator: Store in an airtight container for up to 1 week.
  • Freezer: Wrap in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight before serving.

Why This Cake is Perfect for Christmas
This cranberry pound cake combines rich, buttery flavor with tart cranberries and bright citrus notes. Its beautiful presentation and festive taste make it an ideal centerpiece for any holiday gathering.

Conclusion
Elevate your holiday dessert table with this Christmas Cranberry Pound Cake. Whether enjoyed with friends, family, or a cozy moment by the fire, this cake captures the magic of the season in every bite. Ready to bake? Gather your ingredients, and let’s bring holiday cheer to your kitchen!