Description
This festive cranberry pound cake is a rich and buttery holiday dessert, perfectly balanced with the tartness of fresh cranberries and topped with a smooth vanilla glaze. It makes an ideal centerpiece for Christmas celebrations or a delightful gift for loved ones.
Ingredients
For the Cake
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating cranberries)
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; optionally line with parchment paper for easier removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which will help in creating a tender texture.
- Add Eggs and Extracts: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in vanilla and almond extracts for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Alternate Adding Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the butter mixture alternately with sour cream, starting and ending with the flour mixture. This helps maintain batter consistency and moisture.
- Prepare Cranberries and Fold In: Toss cranberries with 1 tablespoon flour to prevent them from sinking in the batter, then fold them gently into the batter ensuring even distribution without overmixing.
- Fill Pan and Bake: Pour batter into the prepared pan and smooth the surface. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes to set, then transfer it to a wire rack and let it cool completely to room temperature before glazing.
- Make and Apply Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled cake for a sweet finishing touch.
Notes
- For extra flavor, add orange zest to the batter to complement the cranberries.
- The cake can be made a day ahead and stored tightly wrapped for up to 4 days to enhance the flavors.
