Christmas Cranberry Pound Cake

Step-by-step instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Gradually mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the flour mixture to the creamy butter-sugar mixture, alternating with sour cream and milk. Begin and end with the dry ingredients, mixing just until combined.
Gently fold in the cranberries and pecans, if you’re using them, to make sure they’re evenly distributed without breaking apart.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more orange juice if you need to adjust the consistency.
Drizzle the orange glaze over the cooled cake, allowing it to drip down the sides for a beautiful finish.
Slice and serve your festive Christmas Cranberry Pound Cake!

Best ways to enjoy it

This Christmas Cranberry Pound Cake is delicious on its own, but there are several creative ways to serve it up! Enjoy a slice with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Pair it with a hot cup of coffee or tea for a delightful afternoon treat. You can also serve it alongside yogurt for a lighter breakfast option, or slice it thinly and pack it for lunch!

How to store

To keep your Christmas Cranberry Pound Cake fresh, store it in an airtight container at room temperature. It can last for up to 3 days this way. If you need to store it longer, wrap it in plastic wrap and freeze it for up to 2 months. When ready to enjoy, let it thaw in the refrigerator overnight and bring it to room temperature before serving. Always be sure to follow safe food handling practices when storing baked goods.

Helpful cooking tips

For a lighter texture, ensure your butter is properly creamed; this incorporates air and helps with leavening.
If you prefer a stronger almond flavor, feel free to add an extra 1/4 teaspoon of almond extract.
Be gentle when folding in the cranberries to avoid crushing them, which can affect the color and presentation of your cake.

Creative twists

Looking to personalize your cake? Here are some fun variations to consider:

Swap the almond extract for lemon extract for a different citrus zing.
Add a teaspoon of cinnamon or nutmeg for a hint of spice.
Experiment with different nuts, such as walnuts or macadamia nuts, for added crunch.

Common questions

What is the prep time for this cake?
The prep time is approximately 20-30 minutes, followed by a baking time of 60-70 minutes.

Can I use frozen cranberries?
Absolutely! Frozen cranberries work well and may even help keep the cake moist.

How should I store leftovers?
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months for longer storage.

Enjoy making this festive Christmas Cranberry Pound Cake and creating delightful memories with each slice this holiday season!