1. **Prepare the Pan**: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan, or line it with parchment paper.
2. **Cream the Butter and Sugar**: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 4-5 minutes) using an electric mixer.
3. **Add Eggs and Flavorings**: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest (if using).
4. **Mix the Dry Ingredients**: In a separate bowl, whisk together the flour, baking powder, and salt.
5. **Alternate Adding Dry Ingredients and Sour Cream**: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
6. **Fold in Cranberries**: Gently fold the chopped cranberries (and optional nuts, if using) into the batter, making sure they are evenly distributed.
7. **Bake**: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake in the last 10 minutes of baking, as some ovens may require slight adjustments to the time.
8. **Cool the Cake**: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
9. **Make the Glaze**: While the cake is cooling, prepare the glaze by whisking together powdered sugar, orange juice, and vanilla extract in a small bowl until smooth.
10. **Glaze the Cake**: Once the cake has cooled, drizzle the glaze over the top of the cake, allowing it to cascade down the sides.
11. **Serve and Enjoy**: Slice and serve the cake. It pairs wonderfully with a cup of coffee or tea.
Cranberry Pound Cake is a delightful dessert that strikes a perfect balance between sweet and tart. The rich, buttery texture of the pound cake is contrasted by the bright, tangy bursts of cranberries in every bite. The addition of an orange glaze adds a citrusy sweetness that perfectly complements the cranberries, while the option to include nuts gives the cake a pleasant crunch. It’s a festive and elegant treat that’s perfect for special occasions, yet easy enough for a casual gathering or an everyday indulgence.
– **Calories**: 350-400
– **Fat**: 18g
– **Saturated Fat**: 10g
– **Carbohydrates**: 45g
– **Fiber**: 1g
– **Sugar**: 32g
– **Protein**: 4g
– **Sodium**: 150mg
– **Cholesterol**: 70mg
(These values may vary depending on the exact ingredients and portion sizes.)
Cranberry Pound Cake is a delightful and versatile dessert that offers a festive and flavorful twist on the traditional pound cake. With its tender crumb, tart cranberries, and sweet orange glaze, it’s a cake that feels special without requiring a lot of effort. Perfect for holiday gatherings, family dinners, or even as an afternoon treat, this cake is sure to impress.
If you’re looking for a cake that combines the richness of pound cake with the bright, refreshing flavor of cranberries, this is the recipe for you. **Cranberry Pound Cake** is a crowd-pleaser that works for both casual and formal occasions. For a health-conscious alternative, you can experiment with reducing the sugar and using whole wheat flour, or replacing some of the butter with Greek yogurt for a lighter version. However, embracing this indulgent treat every now and then can bring a sense of joy and satisfaction, especially when shared with loved ones. Embrace the healthful indulgence of this seasonal delight, and enjoy the comforting flavors that make it a perfect addition to your dessert repertoire.
