Christmas Cranberry Pound Cake Recipe

Here’s a delicious recipe for Christmas Cranberry Pound Cake, perfect for the holiday season!

Ingredients:

• 2 cups fresh cranberries (or frozen, thawed)
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 1 tbsp orange zest (optional but adds great flavor)

For the Glaze:

• 1 cup powdered sugar
• 2-3 tbsp orange juice (or milk)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or a bundt pan.
2. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs: Beat in the eggs, one at a time, mixing well after each addition. Add vanilla extract and orange zest (if using) and mix until combined.
5. Alternate dry ingredients and wet: Gradually add the flour mixture to the batter, alternating with the sour cream and milk, starting and ending with the flour mixture. Mix just until combined.
6. Fold in cranberries: Gently fold in the cranberries with a spatula.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes (for loaf) or 50-60 minutes (for bundt) or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
9. Glaze: Whisk together powdered sugar and orange juice or milk until smooth. Drizzle over the cooled cake.

Tips:

• For extra festive flair, add a handful of chopped pecans or walnuts to the batter.
• You can use a bundt pan for a more decorative shape if preferred.

Enjoy this cranberry-infused treat for a festive and delicious dessert!