Step-by-Step Instructions
1. Prepare Your Pan and Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or a bundt pan generously with butter or nonstick spray. Dust with flour and tap out the excess.
2. Cream Butter and Sugar
- In a large mixing bowl, cream together the butter and sugar using a hand or stand mixer until light and fluffy. This step is crucial for achieving a tender pound cake texture.
3. Add Eggs and Extracts
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
4. Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
5. Incorporate Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing just until combined.
6. Fold in Cranberries
- Gently fold the floured cranberries into the batter. This step prevents them from sinking to the bottom of the cake while baking.
7. Bake
- Pour the batter into the prepared pan, spreading it evenly. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Glaze (Optional)
- Whisk together the powdered sugar, orange juice, and orange zest until smooth. Drizzle over the cooled cake for a glossy, citrusy finish.
Tips for the Perfect Pound Cake
- Room Temperature Ingredients:Ensure your butter, eggs, and milk are at room temperature for a smooth batter.
- Don’t Overmix: Overmixing can lead to a dense cake. Mix just until the ingredients are incorporated.
- Flour Your Cranberries: Coating cranberries in flour prevents them from sinking to the bottom of the cake.
- Check for Doneness: Use a toothpick or skewer to test the center of the cake. It should come out clean or with just a few moist crumbs.
Variations to Try
- Nutty Twist: Add 1/2 cup of chopped walnuts or pecans to the batter for added crunch.
- Chocolate Lover’s Version: Mix in 1/2 cup of white chocolate chips for a sweeter contrast to the tart cranberries.
- Zesty Lemon Flavor: Replace the orange glaze with a lemon glaze for a bright and tangy finish.
Serving Suggestions
This Christmas Cranberry Pound Cake pairs wonderfully with:
- Hot Beverages: Serve with coffee, tea, or spiced cider.
- Ice Cream: Add a scoop of vanilla ice cream for an indulgent treat.
- Whipped Cream: Top with freshly whipped cream and a few extra cranberries for garnish.
Make It Ahead
This cake stores beautifully, making it an excellent choice for preparing ahead of time:
- At Room Temperature: Wrap tightly in plastic wrap and store for up to 3 days.
- In the Refrigerator: Store in an airtight container for up to 1 week.
- Freezer-Friendly: Wrap the cake in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Why This Cake Is Perfect for Christmas
The combination of buttery richness, tart cranberries, and a hint of citrus creates a dessert that’s both comforting and festive. Its vibrant appearance and delicious taste make it the centerpiece of any holiday dessert table. Plus, its versatility allows you to customize it to suit your preferences, ensuring it becomes a cherished family tradition.
Conclusion
Bring the magic of the holidays to your table with this Christmas Cranberry Pound Cake. It’s more than just a dessert—it’s a celebration of the season’s best flavors, wrapped in a tender, buttery cake. Whether you serve it at a holiday party or enjoy it by the fire with loved ones, this recipe is sure to spread joy and warmth this Christmas.
Ready to bake? Gather your ingredients, preheat your oven, and let the holiday spirit inspire your baking!
