Cranberry Sauce Pound Cake Recipe
If you're looking for a delicious dessert to serve at your next holiday gathering, this cranberry sauce pound cake recipe is a perfect option. Not only is it incredibly easy to make, but it also has a delicious combination of flavors that everyone will love. The cranberry sauce in the cake adds a tartness that is balanced by the sweetness of the pound cake. Plus, the cake is made with simple ingredients that you likely already have in your kitchen. This recipe yields one large cake, but you can easily double it to make two cakes if needed.
Ingredients
To make this cranberry sauce pound cake, you will need the following ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup cranberry sauce
Instructions
To make this cranberry sauce pound cake, start by preheating your oven to 350 degrees Fahrenheit. Then, grease and flour a 9-inch cake pan and set aside. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, use an electric mixer to beat the butter and sugar until light and fluffy. Add the eggs to the mixture one at a time and beat until combined. Add the vanilla extract and mix until combined. Now, add the flour mixture and buttermilk to the bowl and mix until combined.
Next, pour the batter into the prepared cake pan and spread it out evenly. Dollop the cranberry sauce on top of the batter and use a butter knife to swirl it into the batter. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 10 minutes before turning it out onto a wire rack to cool completely.
Serving
This cranberry sauce pound cake is best served at room temperature. You can enjoy it plain, or you can dress it up with a dollop of whipped cream or a scoop of vanilla ice cream. You can also dust it with powdered sugar and top it with fresh berries for a beautiful presentation. This cake is sure to be a hit at your next holiday gathering!
Nutrition
One slice of this cranberry sauce pound cake contains approximately 343 calories, 16 grams of fat, 5 grams of protein, and 43 grams of carbohydrates. It also contains 2 grams of fiber, 16 grams of sugar, and 237 milligrams of sodium. This cake is a great option for a sweet treat, as long as you enjoy it in moderation.
Storage
You can store this cranberry sauce pound cake at room temperature for up to 4 days. If you need to store it for longer, wrap it in plastic wrap and store it in the refrigerator for up to 1 week. You can also freeze it for up to 3 months. To thaw, place the cake in the refrigerator overnight.
Tips and Tricks
When making this cranberry sauce pound cake, make sure to use room temperature ingredients for best results. This will help the cake to bake evenly. If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then adding enough milk to make 1/2 cup. If you don't have cranberry sauce, you can make your own by combining 1/2 cup of cranberries, 1/4 cup of sugar, and 2 tablespoons of water in a small saucepan. Cook over medium heat until the cranberries burst and the mixture thickens, then remove from the heat and allow to cool before using in the recipe.
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