Description
Festive holidays sparkle with this iced Christmas cranberry pound cake, blending tangy berries and sweet frosting. Seasonal delight promises rich flavors and cheerful moments you’ll treasure with each delectable slice.
Ingredients
Scale
Cake Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup fresh cranberries
- 1/2 cup sour cream
- 1 tsp vanilla extract
Leavening and Spices:
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
Icing and Garnish:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
- 1 tsp orange zest
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with butter, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
- Incorporate eggs one at a time, mixing thoroughly after each addition, then blend in vanilla extract and sour cream until the mixture is smooth and uniform.
- Sift together flour, baking powder, salt, and ground cinnamon in a separate bowl to eliminate any potential lumps and ensure even distribution of dry ingredients.
- Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to create a consistent batter without overmixing.
- Delicately fold fresh cranberries into the batter, distributing them evenly throughout to prevent clustering.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center emerges clean and the top is golden brown.
- Remove from oven and allow the cake to cool in the pan for 15 minutes before transferring to a wire rack for complete cooling.
- Prepare the icing by whisking powdered sugar with milk until achieving a smooth, drizzling consistency.
- Once the cake has cooled completely, generously drizzle the white icing over the top, allowing it to cascade down the sides.
- Immediately sprinkle chopped pecans, dried cranberries, and orange zest over the icing before it sets, creating a festive and textured finish.
- Let the icing fully set for 15-20 minutes before slicing and serving the cake.
Notes
- Keep butter and eggs at room temperature for smoother, more even mixing that creates a lighter cake texture.
- Dust cranberries lightly with flour before folding into batter to prevent sinking and ensure even distribution throughout the cake.
- Test cake doneness using the toothpick method, ensuring it comes out clean with just a few moist crumbs for a perfectly tender pound cake.
- Replace sour cream with Greek yogurt for a lighter version, maintaining moisture and adding a subtle tangy flavor to the cake.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg