Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or an 8-inch round cake pan, or line it with parchment paper for easy removal.
Step 2: Toss the Cranberries
In a small bowl, toss the cranberries with 1 tablespoon of flour. This helps prevent the cranberries from sinking to the bottom of the cake while baking and ensures they’re evenly distributed throughout the batter.
Step 3: Make the Cake Batter
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl or stand mixer, beat the softened butter and granulated sugar until light and fluffy, about 4-5 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, almond extract (if using), and orange zest.
Alternate adding the dry ingredients and sour cream to the wet ingredients, starting and ending with the flour mixture. Mix until just combined—be careful not to overmix.
Gently fold the cranberries into the batter, ensuring they’re evenly distributed.
Step 4: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean, with just a few moist crumbs. If the cake is browning too quickly, you can cover it loosely with aluminum foil and continue baking until fully cooked.
Step 5: Cool the Cake
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step helps the cake firm up and makes it easier to slice.
Step 6: Prepare the Glaze (Optional)
While the cake cools, make the glaze by whisking together the powdered sugar, vanilla extract, and 2 tablespoons of orange juice (or water) until smooth. If the glaze is too thick, add an additional tablespoon of liquid. Drizzle the glaze over the cooled cake for a glossy, sweet finish.
Step 7: Serve and Enjoy
Once the cake is fully cooled and glazed, slice and serve. The Christmas Cranberry Pound Cake is perfect on its own, but it also pairs wonderfully with a hot cup of tea or coffee.
Tips for Perfect Christmas Cranberry Pound Cake:
- Use Fresh Cranberries: Fresh cranberries are best for this recipe, but if you’re using frozen cranberries, don’t thaw them before adding to the batter to prevent excess moisture.
- Don’t Overmix the Batter: Overmixing the batter can result in a dense cake. Mix until just combined for a light, tender crumb.
- Adjust the Glaze: The glaze can be made thicker or thinner depending on your preference. If you prefer a less sweet cake, you can skip the glaze entirely and dust the cake with powdered sugar instead.
- Make It Ahead: This cake can be made a day or two ahead of time. In fact, it tastes even better after resting, as the flavors meld together.
- Add Nuts or Chocolate Chips: For extra texture and flavor, you can mix in ½ cup of chopped walnuts, pecans, or white chocolate chips along with the cranberries.
Why You’ll Love Christmas Cranberry Pound Cake:
This Christmas Cranberry Pound Cake is the perfect holiday treat. The tangy cranberries complement the sweetness of the cake, while the citrusy notes of orange add a festive touch. It’s a wonderfully moist cake with just the right amount of flavor—whether you enjoy it as an after-dinner dessert or a sweet snack during the holiday season. The addition of a simple glaze gives it an extra touch of sweetness and shine, making it a gorgeous and delicious centerpiece for any holiday gathering.