The holiday season is upon us, and what better way to celebrate than with a delicious cranberry Christmas pound cake? This festive treat is perfect for sharing with family and friends or bringing to a holiday party. With its vibrant red color and sweet-tart flavor, it’s sure to be a crowd-pleaser.
Recipe 1: Classic Cranberry Christmas Pound Cake
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh cranberries, chopped
- 1/4 cup powdered sugar
Instructions:
- Preheat the oven to 350°F. Grease a 9-inch loaf pan with cooking spray or butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add half of the dry ingredients to the butter mixture, mixing until just combined. Add the sour cream, mixing until just combined. Add the remaining dry ingredients, mixing until just combined.
- Fold in the chopped cranberries.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Sift the powdered sugar over the top of the cake before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 375
Total Fat: 19g
Saturated Fat: 11g
Cholesterol: 113mg
Sodium: 215mg
Total Carbohydrates: 47g
Dietary Fiber: 1g
Sugar: 29g
Protein: 5g
Cooking Time:
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour and 20 minutes
Equipment:
- 9-inch loaf pan
- Mixing bowls
- Mixer or hand mixer
- Spatula
- Wire rack
Serving Suggestions:
This pound cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of coffee or hot cocoa for an extra cozy treat.
Variations:
If you want to switch things up, you can try adding other fruits or nuts to the batter. Dried cranberries, blueberries, or chopped pecans would all be delicious additions. You can also experiment with different spices, like cinnamon or nutmeg, to give the cake a warm, cozy flavor.
Substitutions:
If you don’t have fresh cranberries, you can use frozen cranberries or dried cranberries instead. You can also substitute Greek yogurt or buttermilk for the sour cream if you prefer.
Storage:
This cake will keep for up to 3 days at room temperature, or up to a week in the refrigerator. You can also freeze it for up to 3 months.
Tips:
- Be sure to chop the cranberries finely so they distribute evenly throughout the batter.
- Don’t overmix the batter, or the cake will be tough. Mix until just combined.
- Allow the cake to cool completely before slicing, or it may fall apart.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes, you can make this cake up to 2 days ahead of time. Store it in an airtight container in the refrigerator until you’re ready to serve.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil before freezing.
Recipe 2: Gluten-Free Cranberry Christmas Pound Cake
Ingredients:
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh cranberries, chopped
- 1/4 cup powdered sugar
Instructions:
- Preheat the oven to 350°F. Grease a 9-inch loaf pan with cooking spray or butter.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add half of the dry ingredients to the butter mixture, mixing until just combined. Add the sour cream, mixing until just combined. Add the remaining dry ingredients, mixing until just combined.
- Fold in the chopped cranberries.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
- Sift the powdered sugar over the top of the cake before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 395
Total Fat: 20g
Saturated Fat: 11g
Cholesterol: 113mg
Sodium: 215mg
Total Carbohydrates: 51g
Dietary Fiber: 1g
Sugar: 32g
Protein: 4g
Cooking Time:
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour and 20 minutes
Equipment:
- 9-inch loaf pan
- Mixing bowls
- Mixer or hand mixer
- Spatula
- Wire rack
Serving Suggestions:
This gluten-free pound cake is just as delicious as the classic version. Serve it with whipped cream, ice cream, or a cup of hot cocoa for a cozy holiday treat.
Variations:
You can experiment with different gluten-free flours to find the one that works best for you. Almond flour, coconut flour, or a gluten-free flour blend would all be good options. You can also try adding other fruits or nuts to the batter, like dried cranberries or chopped pecans.
Substitutions:
If you can tolerate gluten, you can use regular all-purpose flour instead of gluten-free flour. You can also substitute Greek yogurt or buttermilk for the sour cream if you prefer.
Storage:
This cake will keep for up to 3 days at room temperature, or up to a week in the refrigerator. You can also freeze it for up to 3 months.
Tips:
- Be sure to