This Christmas Cranberry Pound Cake is a festive and flavorful dessert that combines the tartness of cranberries with the richness of a classic pound cake. Here’s how to make it:
Ingredients:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 cups fresh or frozen cranberries, coarsely chopped
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
For Decoration (Optional):
- Additional cranberries
- Orange zest
Instructions:
1. Preheat the Oven:
a. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Prepare the Cranberries:
a. If using fresh cranberries, chop them coarsely. If using frozen, make sure to thaw and drain any excess liquid.
3. Make the Pound Cake:
a. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
b. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.