Christmas Cranberry Pound Cake

Christmas Cranberry Pound Cake: A Holiday Delight

1. Introduction

Christmas Cranberry Pound Cake is a festive and flavorful dessert that’s perfect for celebrating the holiday season. This delightful pound cake is infused with the tartness of cranberries and the warmth of seasonal spices, making it a wonderful addition to your holiday table or a thoughtful gift for friends and family.

2. Ingredients

For the Pound Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream

For the Cranberry Swirl:

• 1 1/2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup water
• Zest of one orange
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

3. Directions & 4. How to Prepare

For the Cranberry Swirl:

1. In a saucepan, combine the cranberries, granulated sugar, water, orange zest, ground cinnamon, and ground nutmeg.
2. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10-12 minutes. Remove it from heat and let it cool.
3. Once cooled, blend the cranberry mixture in a food processor or blender until it becomes a smooth puree. Set it aside.

For the Pound Cake:

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt cake pan or a similar-sized cake pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
6. Pour half of the pound cake batter into the prepared cake pan.
7. Spoon half of the cranberry swirl mixture on top of the batter in the pan.
8. Add the remaining pound cake batter on top of the cranberry layer, smoothing it out evenly.
9. Spoon the remaining cranberry swirl mixture on top of the second cake layer.
10. Use a knife or skewer to gently swirl the cranberry mixture into the cake batter to create a marbled effect.

5. Preparation Time

Bake the Christmas Cranberry Pound Cake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean. The exact baking time may vary, so keep an eye on it.

6. Serving

Allow the pound cake to cool in the pan for about 10-15 minutes, then remove it from the pan and let it cool completely on a wire rack. Once cooled, you can dust it with powdered sugar for an extra festive touch before serving.

7. Tips

• You can use fresh or frozen cranberries for the cranberry swirl, depending on availability.
• Make sure to thoroughly grease and flour your cake pan to prevent sticking.

8. Storage

Store the Christmas Cranberry Pound Cake in an airtight container at room temperature for up to three days. You can also freeze it for longer storage by wrapping it tightly in plastic wrap and aluminum foil. Enjoy this delightful holiday treat with loved ones!