Christmas Cranberry Pound Cake

Christmas Cranberry Pound Cake

Ingredients

For cake:

1 cup softened unsalted butter
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla essence
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
2 cups coarsely chopped fresh or frozen cranberries

For glaze:

1 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon vanilla essence

Decorative (optional):

additional cranberries
orange peel

Christmas Cranberry Pound Cake

Instructions:

1. Preheat the oven.
A. Preheat oven to 350°F (175°C). Grease and flour a 25 cm bundt cake tin.
2. Prepare the cranberries.
A. If using fresh cranberries, coarsely chop them. If frozen and used, be sure to thaw and drain excess water.
3. Make pound cake.
a In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
B. Add eggs one at a time, mixing well after each addition. Add vanilla extract and stir.
C In a separate bowl, combine flour, baking powder, baking soda, and salt.
D. Gradually add dry ingredients to wet ingredients, alternating with sour cream. Start and finish with dry ingredients. Mix until well combined. e. Mix the chopped cranberries until evenly distributed throughout the dough.

4. Baking:
A. Pour the batter into the prepared bundt pan and smooth out the surface. B. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
C. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Five. Make the glaze:
A. In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth.

6. Frost the cake:
A. Once the cake has cooled completely, pour the glaze over the top. 7. Decoration (optional):
A. Garnish the top of the cake with cranberries and orange zest for a festive touch.
8. Provided by:
a Slice and enjoy the Christmas Cranberry Pound Cake. Enjoy delicious flavor combinations.