Christmas Cranberry Pound Cake

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch (23×13 cm) loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract and sour cream, mixing until smooth.
5. Gradually fold in the dry ingredients until just combined. Do not overmix.
6. Gently fold in the cranberries and, if desired, orange zest.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then remove and cool completely on a wire rack before slicing.

Recipe Details

Prep Time: 15 minutes
Cook Time: 60–70 minutes
Total Time: 1 hour 25 minutes
Servings: 10–12 slices
Difficulty Level: Medium

Variations & Substitutions

• Nutty Twist: Add ½ cup chopped pecans or walnuts for added crunch.
• Citrus Boost: Substitute orange zest with lemon zest for a different bright flavor.
• Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Vegan Option: Replace butter with vegan butter and use flax eggs (4 tbsp flaxseed + 12 tbsp water) instead of regular eggs.

Serving Suggestions