Description
Indulge in the festive spirit with this Christmas Cranberry Pound Cake, a delightful blend of tangy cranberries and citrus undertones enveloped in a rich, buttery cake. Perfect for holiday gatherings or cozy family breakfasts, this cake is sure to enchant your taste buds and create cherished memories around the table.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 3 cups all-purpose flour (sifted)
- 2 tsp baking powder
- 1 tsp salt
- 2 cups fresh cranberries (or frozen)
- Zest of 1 orange
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing well after each addition.
- In another bowl, sift together flour, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture on low speed. Gently fold in cranberries and orange zest until just combined.
- Pour batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool slightly before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 380
- Sugar: 34g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg