Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries work just as well. There's no need to thaw them; just fold them into the batter as you would with fresh cranberries.

How do I store the pound cake, and how long does it last?

Your cake will stay fresh at room temperature for up to three days if it's wrapped well or stored in an airtight container. You can also refrigerate it for up to a week.

Can this cake be made ahead of time?

Yes, it's a great make-ahead dessert. You can bake it a day or two in advance. Just keep it wrapped in plastic wrap or in an airtight container until you're ready to serve.

Is there a way to make this cake healthier?

For a healthier version, you can reduce the sugar, use whole wheat flour instead of all-purpose flour, and substitute some of the butter with applesauce.

How can I make sure my cake is moist?

To ensure a moist cake, avoid overbaking. Keep an eye on the cake and start checking for doneness a few minutes before the recipe suggests.

Can I freeze the pound cake?

Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 3 months. Thaw it overnight at room temperature before serving.

Christmas Cranberry Pound Cake

Name: Christmas Cranberry Pound Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Western/American (Holiday)
Ingredients: Flour: 3 cups (all-purpose); Sugar: 2 cups (granulated); Butter: 1 cup (unsalted, softened); Eggs: 4 (large); Cranberries: 1-1.5 cups (fresh or dried); Baking Powder: 1 teaspoon; Vanilla Extract: 2 teaspoons; Salt: 1/2 teaspoon

Ingredients

Flour: 3 cups (all-purpose)
Sugar: 2 cups (granulated)
Butter: 1 cup (unsalted, softened)
Eggs: 4 (large)
Cranberries: 1-1.5 cups (fresh or dried)
Baking Powder: 1 teaspoon
Vanilla Extract: 2 teaspoons
Salt: 1/2 teaspoon

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Instructions

Preheat Oven: Begin by preheating your oven.
Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a bowl.
Cream Butter and Sugar: In another bowl, beat butter and sugar until fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla.
Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture gently.
Fold in Cranberries: Gently fold in the cranberries, ensuring even distribution.
Bake: Pour the batter into a greased pan and bake until golden. Check with a toothpick for doneness.
Cool and Serve: Let the cake cool before slicing and serving.

Notes

The recipe can be adapted for gluten-free and vegan diets.
Creative twists like adding orange zest, nuts, spices, or chocolate chips can enhance the flavor.
The cake is best enjoyed fresh but can be stored at room temperature for up to three days or refrigerated for up to a week. It can also be frozen for up to 3 months.

Additional Tips

Avoid overbeating the batter and overbaking the cake.
Toss cranberries in flour before adding to prevent sinking.
Use room temperature ingredients for a smooth batter.
Gentle mixing and proper pan preparation are key for a perfect cake.

Enjoy baking and sharing this delightful Christmas Cranberry Pound Cake, a symbol of holiday cheer and family traditions!

Author: Elina
Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: Western/American (Holiday)

Nutrition

Calories: ~300-400 kcal
Sugar: ~20-30g
Sodium: ~200-300mg
Fat: ~15-20g
Saturated Fat: ~8-10g
Unsaturated Fat: ~5-7g
Trans Fat: Minimal to none
Carbohydrates: ~40-50g
Fiber: ~1-2g
Protein: ~4-6g
Cholesterol: ~70-100mg