Christmas Cranberry Pound Cake

This Christmas Cranberry Pound Cake is the epitome of holiday cheer, blending the tartness of fresh cranberries with the sweet zest of orange, all wrapped up in a rich, buttery pound cake. The vibrant cranberries not only add a pop of festive color but also create a moist and flavorful crumb that’s perfectly complemented by the bright, citrusy glaze.

Ingredients:

• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 2 tsp orange zest
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup sour cream
• 1 cup fresh cranberries, chopped

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp orange juice
• 1 tsp orange zest

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract and orange zest.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture alternately with sour cream, starting and ending with the flour mixture.
4. Fold in chopped cranberries. Pour batter into the prepared bundt pan.
5. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
6. For the glaze, combine powdered sugar, orange juice, and zest in a small bowl until smooth. Drizzle over the cooled cake.

Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 90 minutes

Kcal: 375 kcal | Servings: 12 servings