Christmas Cranberry Pound Cake
Ingredients:
1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1 1/2 cups fresh cranberries (or frozen, thawed)
1/4 cup orange juice (optional, for added flavor)
Zest of 1 orange (optional, for added flavor)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the flour mixture. Stir in the orange juice and zest (if using) for extra flavor.
Gently fold in the fresh or thawed cranberries, being careful not to crush them.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the pound cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Serve with a dusting of powdered sugar or a simple glaze for extra holiday flair.
Prep Time: 20 minutes | Cooking Time: 65 minutes | Total Time: 1 hour 30 minutes | Kcal: 320 kcal (per slice) | Servings: 12 slices