Description
Experience the joy of the holiday season with this Christmas Cranberry Pound Cake, a delightful blend of rich buttery cake and tart cranberries. Infused with a hint of citrus zest, this moist, flavorful treat is perfect for festive gatherings and cozy breakfasts alike. With its vibrant ruby-red color, it’s sure to be the centerpiece on your dessert table, bringing family and friends together to share in delicious memories.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter (room temperature)
- 4 large eggs
- 2 cups fresh or frozen cranberries (rinsed and sorted)
- Zest of 1 orange or lemon
- 1 teaspoon baking powder
- 1 cup milk
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Cream together the butter and sugar until light and fluffy (about 5 minutes).
- Beat in eggs one at a time until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients alternating with milk.
- Gently fold in cranberries and citrus zest.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean. Cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 380
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg