Introduction
Capture the essence of the holiday season with our delectable Cranberry Pound Cake. A true testament to family bonding and creative cooking, this cake is perfect for festive gatherings, evoking memories with its delightful combination of tart cranberries and aromatic orange zest. A slice of this cake, with its moist, dense texture, is sure to become a cherished part of your holiday traditions.
Recipe Summary
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 slices
Skill Level: Easy
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh cranberries, halved
- Zest of 1 orange
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the cranberries and orange zest until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the top with powdered sugar before slicing and serving.
Helpful Tips
- For a richer flavor, replace half of the granulated sugar with brown sugar.
- If fresh cranberries are unavailable, you can use frozen cranberries. Just make sure to thaw and drain them well before using.
- Mix in a handful of chopped nuts for added texture and flavor.
Storage Instructions
Store the Cranberry Pound Cake in an airtight container at room temperature for up to 3 days. Alternatively, wrap the cake tightly in plastic wrap and aluminum foil and freeze for up to 3 months.
Pairings
Enjoy a slice of Cranberry Pound Cake with a hot cup of spiced tea or a rich glass of eggnog. This cake also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Conclusion
We hope this Cranberry Pound Cake brings as much joy to your holiday table as it does to ours. Share your beautiful creations with us using #ZynahzRecipes or tag Zynahz on Instagram. Don’t forget to leave feedback on our website www.zynahz.com. Subscribe to our newsletter for more delightful recipes and follow Zynahz on social media to stay connected. Happy baking!
