Description
This classic Cranberry Pound Cake combines the rich, buttery texture of traditional pound cake with the tart burst of fresh cranberries and a luscious cream cheese frosting. Perfect for holiday gatherings or any special occasion, this moist cake is sure to delight your taste buds with its balance of sweet and tangy flavors.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup sugar
- 2 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 cup fresh cranberries
Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened
- 1/2 cup butter, softened
- 1 tablespoon vanilla extract
- 4 cups powdered sugar
Instructions
- Prepare the Cake Batter: In a large mixing bowl, cream together the 1 cup of unsalted butter and 1 cup sugar until light and fluffy. Beat in the 3 eggs one at a time, ensuring each is fully incorporated. Stir in the 2 teaspoons of vanilla extract.
- Combine Dry Ingredients and Add Cranberries: In a separate bowl, whisk together the 1 3/4 cups all-purpose flour and 1 teaspoon baking powder. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Fold in 1 cup of fresh cranberries carefully to distribute them evenly without breaking.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. Pour the batter into the prepared pan, smoothing the top. Bake for 55 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a bowl, beat together the softened 8 oz cream cheese and 1/2 cup softened butter until smooth and creamy. Add 1 tablespoon vanilla extract and mix well. Gradually add 4 cups powdered sugar, beating until the frosting is light, fluffy, and spreadable.
- Frost and Serve: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top and sides of the pound cake. Slice and serve. Store leftovers in an airtight container refrigerated for up to 5 days.
Notes
- Use fresh cranberries for the best texture and flavor, but frozen cranberries can be used if thawed and drained.
- For easier slicing, chill the cake briefly after frosting.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor, though the texture will be slightly heavier.
- Ensure cream cheese and butter are well softened before making frosting for a smooth consistency.
- This cake pairs beautifully with a cup of tea or coffee, making it perfect for brunch or dessert.
