CHRISTMAS CRANBERRY POUND CAKE

Why This Recipe Works: This Christmas Cranberry Pound Cake is a festive and flavorful dessert that combines the tartness of cranberries with the rich, buttery taste of pound cake. The addition of orange zest adds a bright citrus note that complements the cranberries perfectly. This cake is ideal for holiday gatherings, providing a beautiful and delicious centerpiece for your dessert table.

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 tablespoon orange zest
• 2 cups fresh or frozen cranberries (thawed if frozen)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons orange juice
• 1 teaspoon orange zest

How to Make This Recipe:

1. Prepare the Cake Batter:
   • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or loaf pan.
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
   • Stir in the vanilla extract and almond extract.
   • In a separate bowl, whisk together the flour, baking powder, and salt.
   • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients.
   • Fold in the orange zest and cranberries until evenly distributed.
2. Bake the Cake:
   • Pour the batter into the prepared pan and spread it evenly.
   • Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
3. Prepare the Glaze:
   • In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth.
   • Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.

Frequently Asked Questions (FAQs):

1. Can I use dried cranberries instead of fresh or frozen?
   • Yes, but soak the dried cranberries in hot water for 10 minutes to rehydrate them before adding to the batter.
2. Can I freeze this pound cake?
   • Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
3. What if I don’t have a Bundt pan?
   • You can use two loaf pans instead. Adjust the baking time as needed, starting to check for doneness at around 55 minutes.

Expert Tips:

• Toss the cranberries in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom of the cake.
• For a more intense orange flavor, increase the amount of orange zest in the cake batter and the glaze.
• Ensure the cake is completely cool before applying the glaze to avoid it melting into the cake.

How to Store This Recipe: Store the Christmas Cranberry Pound Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Allow the cake to come to room temperature before serving for the best texture and flavor.