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cranberry pound cake

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This Cranberry Pound Cake is a moist and buttery cake with pops of tart, fresh cranberries that add a burst of flavor and color. Perfect for holiday gatherings or as a festive treat, this cake pairs beautifully with a cup of coffee or hot chocolate!

Ingredients

Scale
  • 1 cup (225 g) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional, for extra flavor)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sour cream or Greek yogurt
  • 1 1/2 cups fresh or frozen cranberries, tossed with 1 tablespoon flour (to prevent sinking)

Optional Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons milk or orange juice
  • Zest of 1 orange (optional, for extra citrus flavor)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line with parchment paper).
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
  3. Add Eggs and Extracts: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
  5. Alternate Adding Dry Ingredients and Sour Cream: Gradually add the flour mixture to the butter mixture, alternating with the sour cream. Start and end with the flour, mixing just until combined.
  6. Fold in Cranberries: Gently fold in the cranberries coated with flour. Be careful not to overmix.
  7. Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in 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.
  8. Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar and milk (or orange juice) until smooth. Drizzle over the cooled cake and sprinkle with orange zest if desired.

Notes

  • Substitute fresh cranberries with dried cranberries if needed; just reduce to 1 cup and soak them in warm water for a few minutes before adding to the batter.
  • For a holiday twist, add 1/2 teaspoon of cinnamon or nutmeg to the batter.

Find it online: https://recipe.ukfinda.com/cranberry-pound-cake/