Hamdi Saidani Cranberry Pound Cake Recipe is made of tart cranberries, buttery cake batter, and a sprinkle of nuts. It serves 8–10, takes about 1 hour to prepare and bake, and is a perfect dessert for festive occasions or afternoon tea.
💕 Why You’ll Love This Cranberry Pound Cake Recipe:
- Rich and Buttery Texture: The sour cream and butter create a moist and tender cake.
- Perfect for Holidays: Its festive flavors and colors make it ideal for Thanksgiving, Christmas, or any holiday gathering.
- Versatile: Enjoy it as a dessert, breakfast treat, or snack with tea or coffee.
- Balanced Flavors: The tart cranberries perfectly balance the sweetness of the pound cake.
❓ What Is Cranberry Pound Cake Recipe?
Cranberry Pound Cake Recipe is a moist and buttery dessert made with fresh cranberries, a rich cake batter, and optional nut toppings. Its tart and sweet flavors make it a festive and versatile treat for any occasion.
🍒 Ingredient
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup sour cream
- 1 ½ cups fresh or frozen cranberries
- ½ cup chopped walnuts or pecans (optional for topping)
🥧 Directions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or bundt pan.
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, followed by vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with sour cream. Begin and end with the dry ingredients.
- Gently fold in the cranberries to distribute them evenly in the batter. Pour the batter into the prepared pan and sprinkle with chopped nuts if desired.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the Cranberry Pound Cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. Slice and serve.
💭 Recipe Tips:
- Coat Cranberries in Flour: Toss the cranberries in a tablespoon of flour before folding them into the batter to prevent them from sinking.
- Add Citrus Zest: Incorporate orange or lemon zest into the batter for a refreshing citrus twist.
- Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth batter.
- Avoid Overmixing: Mix the batter just until combined to keep the cake tender.
- Nut-Free Option: Skip the nuts if desired or replace them with white chocolate chips for added sweetness.
🍧 What To Serve With Cranberry Pound Cake?
Serve Cranberry Pound Cake with Strawberry Ice Cream a Strawberry Frozen Yogurt, or a scoop of Strawberry Sorbet pair it with hot coffee, tea, or a festive drink like spiced cider for a delightful combination.
🎚 How To Store Leftovers Cranberry Pound Cake?
- Refrigeration: Wrap leftovers cranberry pound cake tightly in plastic wrap or foil and store in the refrigerator for up to 5 days.
- Freezing: Freeze leftovers cranberry pound cake in an airtight container or wrap slices individually in plastic wrap it will keep for up to 3 months. Thaw at room temperature before serving.
How To Reheat Leftover Cranberry Pound Cake?
- In The Oven: Wrap leftovers cranberry pound cake in foil and reheat in a 325°F (160°C) oven for up 3-4 minutes. This restores its moist texture.
- In The Microwave: Heat individual slices of leftovers cranberry pound cake in the microwave for 10–15 seconds. Be cautious not to overheat, as it may dry out the cake.
FAQs
Can I make mini Cranberry Pound Cakes?
Yes, Cranberry Pound Cake can be baked in mini loaf pans or muffin tins. Adjust the baking time to 20–25 minutes for smaller portions.
Can I use frozen cranberries in Cranberry Pound Cake?
Yes, frozen cranberries are a great option for Cranberry Pound Cake. Make sure to thaw and drain them before adding to the batter to prevent excess moisture from affecting the texture of the cake.
What makes Cranberry Pound Cake different from regular pound cake?
Cranberry Pound Cake includes fresh cranberries, which add a tart and vibrant flavor to the traditional buttery pound cake. The addition of cranberries creates a sweet and tangy contrast, making it unique and festive.
How do I prevent cranberries from sinking in Cranberry Pound Cake?
To prevent cranberries from sinking in Cranberry Pound Cake, toss them in a tablespoon of flour before folding them into the batter. This helps them stay suspended throughout the cake.
How do I make Cranberry Pound Cake extra moist?
To make Cranberry Pound Cake extra moist, use sour cream or Greek yogurt in the batter. Ensure all ingredients are at room temperature before mixing, and avoid overmixing to maintain a tender crumb.
Can I make Cranberry Pound Cake gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. This allows you to enjoy Cranberry Pound Cake without compromising on texture or flavor.
Cranberry Pound Cake Nutrition Facts
Serving Size: 1 Slice
- Calories: 324
- Protein: 5g
- Carbohydrates: 45g
- Fat: 16g
- Fiber: 2g
- Sugar: 28g
Cranberry Pound Cake Recipe
Description
Cranberry Pound Cake Recipe is made of tart cranberries, buttery cake batter, and a sprinkle of nuts. It serves 8–10, takes about 1 hour to prepare and bake, and is a perfect dessert for festive occasions or afternoon tea.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or bundt pan.
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, followed by vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, alternating with sour cream. Begin and end with the dry ingredients.
- Gently fold in the cranberries to distribute them evenly in the batter. Pour the batter into the prepared pan and sprinkle with chopped nuts if desired.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the Cranberry Pound Cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely. Slice and serve.
Notes
- Coat Cranberries in Flour: Toss the cranberries in a tablespoon of flour before folding them into the batter to prevent them from sinking.
Add Citrus Zest: Incorporate orange or lemon zest into the batter for a refreshing citrus twist.
Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smooth batter.
Avoid Overmixing: Mix the batter just until combined to keep the cake tender.
Nut-Free Option: Skip the nuts if desired or replace them with white chocolate chips for added sweetness.
