Christmas Cranberry Pound Cake

Christmas Cranberry Pound Cake

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Christmas Cranberry Pound Cake A Grande Life
Christmas Cranberry Pound Cake A Grande Life from agrandelife.net

The holiday season is a time for indulging in all kinds of festive treats, and this Christmas Cranberry Pound Cake is no exception. Filled with tart cranberries and warm spices, this cake is the perfect addition to any holiday spread. Plus, it’s easy to make and sure to impress your guests!

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 1/2 cups fresh or frozen cranberries, chopped

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
  6. Gently fold in the chopped cranberries.
  7. Pour the batter into the prepared loaf pan and smooth out the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. Slice and serve!
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Nutritional Information:

Serving Size: 1 slice
Calories: 240
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 150mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 21g
Protein: 3g

Cooking Time:

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes

Equipment:

  • 9×5 inch loaf pan
  • Medium bowl
  • Large bowl
  • Mixer or hand mixer
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Wire rack

Serving Suggestions:

This cake is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra festive touch, sprinkle some powdered sugar on top or garnish with fresh cranberries.

Variations:

If you’re not a fan of cranberries, you can swap them out for any other berry or fruit of your choice. Blueberries or raspberries would be a great alternative. You can also add in some chopped nuts, like pecans or walnuts, for some extra crunch.

Substitutions:

  • If you don’t have buttermilk, you can make your own by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
  • If you’re using frozen cranberries, make sure to thaw them out before chopping and using in the recipe.
  • You can use salted butter instead of unsalted, but be sure to adjust the salt in the recipe accordingly.

Storage:

This cake can be stored at room temperature for up to 3 days in an airtight container. You can also freeze it for up to 3 months. To thaw, simply leave it at room temperature for a few hours or overnight in the fridge.

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Tips:

  • Make sure your butter is at room temperature before using in the recipe. This will help it cream better with the sugar and give you a lighter, fluffier cake.
  • Don’t overmix the batter. Once the dry ingredients are incorporated, mix gently until just combined. Overmixing can lead to a tough, dense cake.
  • Chop your cranberries into small pieces to ensure they’re evenly distributed throughout the cake.

Notes:

This recipe can easily be doubled to make two loaves if you’re feeding a crowd or want to give one as a gift. You can also use this recipe to make muffins or mini loaves if you prefer.

Frequently Asked Questions:

  • Can I use dried cranberries instead of fresh or frozen? Yes, you can, but keep in mind that they will be sweeter and less tart than fresh or frozen cranberries.
  • Can I use a different type of fruit? Absolutely! This recipe is versatile and can be adapted to use any type of fruit you like.
  • Can I freeze this cake? Yes, you can. See “Storage” above for more information.

Final Thoughts:

This Christmas Cranberry Pound Cake is the perfect holiday treat. It’s easy to make, delicious, and sure to impress your guests. The tart cranberries and warm spices make it a festive addition to any holiday spread. Give it a try and enjoy!

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