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Christmas Cranberry Pound Cake Recipe

Christmas Cranberry Pound Cake Recipe

The holidays need something special and sweet. This Christmas Cranberry Pound Cake Recipe is perfect.
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Course Dessert

Equipment

  • Large mixing bowl
  • Electric mixer or whisk
  • 9x5 inch loaf pan
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Parchment paper

Ingredients
  

  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups fresh cranberries
  • 2 tablespoons flour for coating cranberries

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease your loaf pan with butter generously.
  • Line it with parchment paper for easy removal.
  • This prevents the cake from sticking to sides.
  • Combine flour, baking powder, and salt together.
  • Whisk them well in a medium bowl.
  • Set this mixture aside for later use.
  • Beat softened butter and sugar until light and fluffy.
  • This should take about 3-4 minutes with mixer.
  • The mixture should look pale and creamy now.
  • Add eggs one at a time to mixture.
  • Beat well after adding each single egg.
  • This creates a smooth and consistent batter.
  • Mix in sour cream and vanilla extract gently.
  • Blend until everything is well combined and smooth.
  • Fold the dry ingredients into wet mixture slowly.
  • Don't overmix or cake will become tough.
  • Mix just until you see no flour streaks.
  • Toss cranberries with 2 tablespoons of flour.
  • This prevents them from sinking to the bottom.
  • Gently fold cranberries into the batter carefully.
  • Pour batter into your prepared loaf pan evenly.
  • Bake for 60-70 minutes until golden brown.
  • A toothpick should come out clean when inserted.
  • Let cake cool in pan for 15 minutes.
  • Transfer to a cooling rack to cool completely.
  • Slice and enjoy with your loved ones.

Notes

  • Use room temperature ingredients for better mixing.
  • Fresh cranberries work better than frozen ones here.
  • Don't skip coating cranberries with flour coating.
  • This keeps them suspended throughout the cake perfectly.
  • Check your cake at 60 minutes with toothpick.
  • Every oven is a bit different in temperature.
  • Let the cake cool completely before slicing it.
  • This helps it hold its shape much better.
  • Dust with powdered sugar for pretty presentation.
  • Store in an airtight container for freshness.
Keyword Christmas Cranberry Pound Cake Recipe