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Cranberry Christmas Pound Cake

Cranberry Christmas Pound Cake: A Festive Holiday Treat

This Cranberry Christmas Pound Cake is a delightful dessert that embodies the holiday spirit with its festive flavors and textures.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter softened
  • 1.5 cups Granulated Sugar
  • 3 Large Eggs at room temperature
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.25 teaspoon Salt
  • 0.5 cup Sour Cream or Greek yogurt
  • 2 cups Fresh Cranberries thawed if using frozen
For Optional Variations
  • 1 tablespoon Orange or Lemon Zest
  • 1 teaspoon Ground Cinnamon
  • 1 cup Chopped Nuts e.g., walnuts or pecans
  • 0.5 cup Mini Chocolate Chips
  • 1 cup Powdered Sugar and Orange Juice Glaze

Equipment

  • 9x5 inch loaf pan
  • mixing bowl
  • Electric mixer
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt in a medium bowl.
  3. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 1/2 cups of granulated sugar until light and fluffy.
  4. Add 3 large eggs one at a time and 1 teaspoon of vanilla extract, mixing until combined.
  5. Gradually mix in the dry ingredient mixture and 1/2 cup of sour cream alternately until just combined.
  6. Fold in 2 cups of fresh cranberries gently to avoid smashing them.
  7. Pour the batter into the prepared loaf pan and bake for 60-70 minutes. Check with a toothpick for doneness.
  8. Allow the cake to cool in the pan for 10-15 minutes before transferring it to a cooling rack.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 70mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

This cake tastes even better the second day and can be made ahead of time for festive occasions.

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