Crafted to Perfection: Cranberry Pound Cake Recipe

This cranberry pound cake is a must-try for the holiday season! Its soft, buttery texture, studded with sweet-tart cranberries, makes it a crowd-pleaser for any festive gathering. Topped with a creamy glaze and optional coconut shreds, this dessert strikes the perfect balance between indulgence and seasonal cheer. Whether you’re hosting a dinner party or looking for a giftable treat, this recipe is guaranteed to impress.

What Is Cranberry Pound Cake?

Cranberry pound cake is a classic dessert that combines the richness of a traditional pound cake with the bright, tangy flavor of cranberries. The addition of sour cream makes the cake extra moist, while the simple vanilla glaze adds sweetness and a touch of elegance. Perfect for winter celebrations, this cake is as visually stunning as it is delicious.

Why You’ll Love This Recipe

• Perfect for the Holidays: Festive cranberries make this cake ideal for Christmas and Thanksgiving.
• Simple to Make: Straightforward steps with pantry staples.
• Customizable: Add shredded coconut, nuts, or orange zest for extra flair.
• Crowd-Pleaser: A dessert that’s sure to be the talk of the table.

Ingredients

For the Cake:

• Butter: 1 cup (2 sticks), softened
• Sugar: 1 ¾ cups
• Eggs: 4 large
• Vanilla Extract: 2 tsp
• Sour Cream: ½ cup
• All-Purpose Flour: 2 ½ cups
• Baking Powder: 1 tsp
• Salt: ½ tsp
• Cranberries: 1 ½ cups (fresh or frozen)

For the Glaze:

• Powdered Sugar: 1 cup
• Milk: 2 tbsp
• Vanilla Extract: ½ tsp

Optional Topping:

• Shredded coconut

Step-by-Step Instructions

Preparing the Batter

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy.
3. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and sour cream.

Mixing the Dry Ingredients

4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Cranberries: Gently fold in the cranberries, being careful not to overmix.

Baking the Cake

7. Bake: Pour the batter into the prepared loaf pan and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool completely in the pan before transferring it to a wire rack.

Preparing the Glaze

9. Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
10. Decorate the Cake: Drizzle the glaze over the cooled cake and sprinkle with shredded coconut, if desired.

Serving

11. Slice and Enjoy: Cut the cake into slices and serve with your favorite holiday beverages, like coffee or hot cocoa.

Serving Suggestions

• Serve with whipped cream or vanilla ice cream for added indulgence.
• Pair with a mug of spiced tea or mulled wine for a festive touch.

Storing and Freezing

Storage Tips

• Store the cake in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week.

Freezing Instructions

• Wrap the cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Recipe Variations

• Orange Cranberry Pound Cake: Add 1 tbsp of orange zest to the batter.
• Nutty Twist: Fold in ½ cup of chopped pecans or walnuts with the cranberries.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking mix.
• Vegan Adaptation: Replace butter with plant-based margarine, eggs with flaxseed meal, and sour cream with coconut yogurt.

FAQs

Can I use dried cranberries instead of fresh or frozen?
Yes, but soak them in warm water for 10 minutes to rehydrate before folding them into the batter.

What can I use instead of sour cream?
You can substitute sour cream with plain Greek yogurt or buttermilk.

Can I make this cake in advance?
Absolutely! This cake stays moist and flavorful for several days, making it an excellent make-ahead dessert.

Cranberry pound cake is a timeless recipe that’s perfect for the holidays or any special occasion. With its vibrant cranberries, moist texture, and creamy glaze, it’s sure to become a family favorite. Try this recipe today and let us know how it turns out—your guests will be begging for seconds (and the recipe)!

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