Description
Rich cranberry pound cake brings festive cheer to holiday dessert tables. Sweet and tangy flavors blend perfectly, offering a memorable treat you’ll savor with each delightful bite.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 tbsp flour (for tossing cranberries)
- 1 ½ cups (300 g) granulated sugar
- 1 cup (225 g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 ½ cups fresh or frozen cranberries
- ½ cup sour cream or Greek yogurt
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup powdered sugar
- 2–3 tablespoons milk or orange juice
- Zest of 1 orange
Instructions
- Preparation: Preheat oven to 350F (175C) and prepare loaf pan with butter and flour coating to prevent sticking.
- Dry Ingredients: Whisk flour, baking powder, and salt in a mixing bowl until perfectly combined and lump-free.
- Creaming Process: Use electric mixer to transform butter and sugar into a light, fluffy mixture with soft, airy peaks.
- Wet Integration: Add eggs one at a time, thoroughly incorporating vanilla, almond extract, and orange zest into the creamed mixture.
- Batter Development: Gently fold dry ingredients and sour cream into the butter mixture in alternating stages, maintaining a delicate, smooth consistency.
- Cranberry Incorporation: Fold fresh cranberries through the batter, ensuring even distribution without crushing the berries.
- Baking Stage: Pour batter into prepared pan, smoothing the surface evenly. Bake for 60 minutes, using aluminum foil to prevent excessive browning if needed.
- Cooling Process: Rest cake in pan for 10 minutes, then transfer to wire rack to cool completely, allowing structure to set and flavors to settle.
- Serving Suggestion: Slice and serve at room temperature, showcasing the cake’s tender crumb and vibrant cranberry specks.
Notes
- Prevent Cranberry Sinking: Toss fresh cranberries in a light dusting of flour before folding into batter to prevent them from sinking during baking.
- Monitor Moisture Balance: Use room temperature ingredients to ensure smooth batter integration and consistent cake texture without overmixing.
- Control Browning Technique: Cover cake with aluminum foil if top browns too quickly, protecting the delicate surface while ensuring even internal cooking.
- Optimize Flavor Infusion: Allow cake to cool completely before slicing to let flavors settle and develop a more robust taste profile.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 366
- Sugar: 29 g
- Sodium: 130 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg