There’s something magical about the holiday season – the warmth, the gathering of loved ones, and the smell of freshly baked goodies. One dessert that can perfectly embody the spirit of Christmas is a deliciously moist and festive Christmas Cranberry Pound Cake. With its balance of sweet and tangy cranberries, buttery richness, and a touch of citrus, this pound cake will become a family favorite. Whether served as a centerpiece dessert or enjoyed with a warm cup of tea, this cake is sure to spread holiday cheer.
Why You’ll Love This Recipe
The holidays call for treats that are both flavorful and beautiful. The Christmas Cranberry Pound Cake combines the tartness of fresh cranberries with the richness of a classic pound cake, offering the perfect balance. The simple but elegant decoration of sugared cranberries and a dusting of powdered sugar adds a festive flair. What’s more, this cake is straightforward to make, meaning you’ll have more time to focus on other holiday activities!
Here’s everything you need to know to bake this beautiful dessert from scratch.
Ingredients for Christmas Cranberry Pound Cake
For the cake:
- 1 1/2 cups unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 2 teaspoons orange zest (or lemon zest for a twist)
- 2 cups fresh cranberries (you can also use dried cranberries if fresh aren’t available)
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
For garnish:
- Sugared cranberries (optional)
- Fresh sprigs of rosemary (optional)
Step-by-Step Instructions
Preparing the Batter
- Preheat the oven: Set your oven to 325°F (160°C) and generously grease a bundt pan or loaf pan. You can also line the pan with parchment paper to make it easier to remove the cake later.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is essential as it creates the foundation for a tender and moist pound cake.
- Add the eggs: One by one, add the eggs, beating well after each addition. This will ensure that the eggs fully incorporate into the butter mixture, helping the cake rise evenly.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix gently until just combined, being careful not to overmix the batter. Stir in the vanilla extract and orange zest for a burst of citrus flavor.
- Fold in the cranberries: Gently fold the fresh cranberries into the batter. The tartness of the cranberries will balance the sweetness of the cake, giving it a perfect holiday twist.
- Pour into the pan: Pour the batter into your prepared pan and smooth the top. Tap the pan lightly on the counter to release any air bubbles.
Baking the Cake
- Bake: Bake the pound cake for about 75-85 minutes, or until a toothpick inserted into the center comes out clean. Pound cakes are dense, so make sure to allow ample baking time. If the top of the cake starts to brown too much, you can loosely cover it with aluminum foil for the remaining baking time.
- Cool the cake: Once the cake is fully baked, remove it from the oven and allow it to cool in the pan for about 15 minutes. Afterward, carefully invert the cake onto a wire rack to cool completely.
Making the Glaze
- Prepare the glaze: While the cake cools, prepare the orange glaze by whisking together powdered sugar and fresh orange juice. Adjust the consistency by adding more powdered sugar or juice until you have a pourable glaze.
- Drizzle the glaze: Once the cake has cooled completely, drizzle the glaze over the top, letting it cascade down the sides of the cake. This simple glaze adds a lovely sweetness that complements the tart cranberries.
Decorating the Cake
- Garnish: For an extra festive touch, top the cake with sugared cranberries and a few sprigs of rosemary. To make sugared cranberries, dip them in simple syrup (equal parts water and sugar), then roll them in granulated sugar and let them dry until they have a sparkling, frosted look. These decorative touches elevate the cake and make it perfect for a holiday table.
Tips for Success
- Use room temperature ingredients: For the best texture, make sure all your ingredients, especially the butter and eggs, are at room temperature before you begin.
- Avoid overmixing: Overmixing the batter can result in a tough cake. Mix the ingredients until they are just combined to maintain the cake’s tender crumb.
- Fresh or dried cranberries: If fresh cranberries aren’t available, dried cranberries can be used. Simply soak them in warm water or orange juice for about 10 minutes before adding them to the batter to rehydrate and plump them up.
Christmas Cranberry Pound Cake
This pound cake not only tastes amazing but also looks stunning on any holiday dessert table. Its moist texture, rich flavor, and festive decorations will impress family and friends alike. Whether you’re hosting a Christmas dinner or bringing a dessert to a holiday potluck, this cake will surely be a hit.
The Christmas Cranberry Pound Cake can be made a day ahead, and it stores well covered at room temperature for up to three days, making it a stress-free option during the busy holiday season.
FAQs
Can I freeze the Christmas Cranberry Pound Cake?
Yes! Pound cake freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil before freezing. It can last for up to three months. Thaw it at room temperature before serving.
Can I use frozen cranberries for this recipe?
Absolutely! You can use frozen cranberries, but make sure not to thaw them beforehand. Thawed cranberries can make the batter watery. Just toss them in frozen and fold them into the batter.
Can I substitute the orange zest with lemon?
Yes, lemon zest works just as well. It will give the cake a slightly tangier flavor, which pairs wonderfully with the cranberries.
Do I have to use sour cream?
Sour cream adds moisture and richness to the pound cake. If you don’t have sour cream, you can substitute it with plain Greek yogurt.
What other decorations can I use for the cake?
You can use fresh cranberries, rosemary sprigs, or even orange slices to decorate the cake. A sprinkle of powdered sugar adds a beautiful snow-like effect as well.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness.