**Christmas Cranberry Pound Cake: A Festive, Moist Delight**
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### **Introduction**
Christmas Cranberry Pound Cake is a delightful holiday treat that combines the rich, buttery texture of a traditional pound cake with the tartness of fresh cranberries. This festive cake is perfect for celebrating the season, whether for a holiday gathering, dessert table, or as a special gift. The blend of sweet and tangy flavors, along with the beautiful pop of red from the cranberries, makes this cake both visually appealing and delicious. Its dense, moist crumb is a satisfying contrast to the burst of tart cranberry flavor, making each bite a festive indulgence.
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### **Origin and Cultural Significance**
The origins of pound cake date back to the 18th century in Europe, where it was traditionally made with a pound each of butter, sugar, eggs, and flour, hence the name “pound.” Over time, pound cakes have evolved into a variety of flavors and styles. The addition of cranberries for a seasonal touch likely emerged in North America, where cranberries are native and commonly used in holiday recipes. Christmas Cranberry Pound Cake reflects the tradition of incorporating seasonal fruits into baked goods, adding not only a splash of color but also a natural tartness that pairs beautifully with the sweetness of the cake.
In American culture, cranberry desserts are particularly popular during the winter holidays, symbolizing the flavors of Christmas and the harvest season. The deep red hue of the cranberries adds to the festive spirit, making this cake a staple for many holiday dessert tables.
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### **Ingredients and Quantities**
To prepare Christmas Cranberry Pound Cake, you will need the following ingredients:
**For the cake:**
– 1 1/2 cups (3 sticks) unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, at room temperature
– 1 tsp vanilla extract
– 1/2 tsp almond extract (optional, for added flavor)
– 3 cups all-purpose flour
– 1 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup sour cream or buttermilk (for added moisture)
– 1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)
**For the glaze (optional but recommended):**
– 1/2 cup powdered sugar
– 2-3 tbsp fresh orange juice or water
**Optional Additions:**
– 1/2 cup chopped pecans or walnuts for added texture and flavor
– 1/4 tsp cinnamon or nutmeg for a hint of spice
– Zest of one orange for added citrus brightness
– A tablespoon of brandy or rum for a richer flavor (optional)
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### **Tips for Success**
– **Toss cranberries in flour:** To prevent the cranberries from sinking to the bottom of the cake, toss them in a little bit of flour before folding them into the batter. This helps to distribute them more evenly throughout the cake.
– **Room temperature ingredients:** Make sure your butter and eggs are at room temperature to ensure a smooth batter. This will help the ingredients emulsify properly and create a light, fluffy texture.
– **Don’t overmix:** When mixing the batter, be careful not to overmix once the dry ingredients are added. Overmixing can result in a dense cake.
– **Even baking:** If using a bundt pan, make sure to grease and flour it well to prevent sticking. For a more uniform bake, place the pan on the center rack of the oven.
– **Rest before glazing:** Allow the cake to cool for at least 10 minutes before adding the glaze. This prevents the glaze from melting off the cake.
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### **Instructions**
1. **Preheat the oven:** Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9×13-inch baking pan.
2. **Prepare the batter:** In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extract.
3. **Combine dry ingredients:** In a separate bowl, whisk together the flour, baking powder, and salt.
4. **Add dry and wet ingredients:** Gradually add the dry ingredients to the butter mixture, alternating with the sour cream or buttermilk. Begin and end with the dry ingredients. Mix just until combined.
5. **Add cranberries:** Toss the cranberries in a small amount of flour, then gently fold them into the batter.
6. **Bake the cake:** Pour the batter into the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If using a bundt pan, check the cake after 50 minutes as it may cook more quickly.
7. **Cool the cake:** Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
8. **Prepare the glaze:** In a small bowl, whisk together powdered sugar and orange juice or water until smooth. Drizzle over the cooled cake.
9. **Serve:** Slice and enjoy! This cake pairs wonderfully with a hot cup of tea or coffee.
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### **Description**
Christmas Cranberry Pound Cake is a luscious, moist dessert with a tender crumb that melts in your mouth. The tart cranberries provide a burst of flavor that balances the sweetness of the cake, while the buttery richness of the pound cake base holds everything together perfectly. The glaze, made from powdered sugar and orange juice, adds a sweet citrus note that enhances the cake’s festive feel. This cake is perfect for any holiday gathering or as a sweet treat to enjoy with family and friends.
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### **Nutritional Information (per serving, based on 12 servings)**
(Note: Nutritional information may vary depending on portion size and specific ingredients used.)
– **Calories:** 320-350 kcal
– **Protein:** 3g
– **Carbohydrates:** 45g
– **Fat:** 15g
– **Fiber:** 1g
– **Sugar:** 25g
– **Sodium:** 250mg
– **Cholesterol:** 60mg
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### **Conclusion**
Christmas Cranberry Pound Cake is the ultimate holiday dessert—rich, flavorful, and visually stunning. The combination of sweet cake and tart cranberries creates a perfect balance that delights the taste buds, while the buttery texture ensures every bite is indulgent. This cake is easy to make and can be adapted with different flavors or toppings, making it a versatile option for any holiday celebration.
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### **Recommendation and Embracing Healthful Indulgence**
Though this cake is a festive indulgence, there are ways to make it slightly lighter without sacrificing flavor. You could substitute some of the butter with Greek yogurt or applesauce for a healthier fat source. Additionally, using whole wheat flour instead of all-purpose flour can add a bit more fiber. While this cake is undeniably rich, these simple swaps allow you to enjoy a healthier version without losing the essence of what makes it so delightful. Embrace healthful indulgence by savoring a slice of this Christmas Cranberry Pound Cake as part of a balanced holiday celebration.