The aroma of freshly baked Cranberry Orange Snowflake Pound Cake wafts through the air, promising a delightful blend of zesty oranges and tart cranberries. Picture the moment you slice into the cake, revealing its tender, buttery crumb, speckled with vibrant red berries.
Every bite is a celebration of flavor and texture, perfect for festive gatherings or cozy afternoons with a cup of tea. This cake not only pleases the taste buds but also brings back memories of cheerful family get-togethers where laughter and sweet treats flowed in abundance.
Why You'll Love This Recipe
- This Cranberry Orange Snowflake Pound Cake is easy to prepare, making it a go-to for busy bakers.
- Its delightful citrus flavor pairs perfectly with holiday cheer or any afternoon snack.
- The stunning snowflake appearance makes it visually appealing for holiday desserts.
- This cake is versatile enough to enjoy year-round, whether at brunch or as a delightful dessert.
I remember the first time I made this cake; my friends devoured it in seconds and begged for the recipe. Their smiles were priceless.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: A staple for baking that gives the cake its structure; sifted for fluffiness.
- Cranberries: Use fresh or frozen cranberries; they add a tart burst of flavor that balances sweetness.
- Granulated Sugar: Sweetens the cake; adjust based on your preferred level of sweetness.
- Unsalted Butter: Softened butter ensures a rich flavor and tender texture; never skip this!
- Eggs: Vital for binding ingredients together; room temperature eggs work best.
- Fresh Orange Zest: Adds a zingy brightness that elevates the flavors—don’t skimp on this!
- Baking Powder: Helps the cake rise beautifully; be sure it’s fresh for best results.
- Powdered Sugar: For dusting on top; it makes the cake look like a winter wonderland.
- Vanilla Extract: A classic flavor enhancer that rounds out the cake’s profile beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Cranberry Orange Snowflake Pound Cake
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease your loaf pan with butter or nonstick spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, combine flour and baking powder. Whisk them together until well blended; this step ensures an even rise during baking.
Cream Butter and Sugar: In another bowl, cream softened butter and granulated sugar together until light and fluffy. You’ll know it’s ready when it looks like fluffy clouds in a blue sky.
Add Eggs and Zest: Beat in eggs one at a time, mixing well after each addition. Add orange zest; this will have your kitchen smelling divine!
Combine Wet and Dry Mixes: Gradually add your dry mixture to the wet ingredients while mixing gently. Avoid overmixing to keep your cake light as snowflakes drifting down.
Add Cranberries: Fold in cranberries carefully using a spatula; their bright color should speckle throughout the batter like confetti at a party.
Bake It Up: Pour the batter into your prepared loaf pan and smooth out the top. Bake for about 55-60 minutes or until golden brown and a toothpick comes out clean from the center.
Enjoy serving up slices of this joyous Cranberry Orange Snowflake Pound Cake at your next gathering or simply treat yourself because you deserve it!
You Must Know
- This delightful cranberry orange snowflake pound cake combines tart cranberries with zesty orange for a festive treat.
- The moist texture and sweet-tart balance make it perfect for celebrations or a cozy afternoon coffee.
- It’s a guaranteed crowd-pleaser that never lasts long on the table.
Perfecting the Cooking Process
Start by creaming the butter and sugar until fluffy, then add eggs one at a time. Incorporate dry ingredients gradually and fold in cranberries last to avoid breaking them.
Add Your Touch
Feel free to swap cranberries for blueberries or add a splash of almond extract for a unique twist. You can also top with a simple glaze for extra sweetness.
Storing & Reheating
Wrap leftovers tightly in plastic wrap and store at room temperature for up to three days. Reheat slices in the microwave for 10-15 seconds to enjoy warm.
Chef's Helpful Tips
- For best results, use room temperature ingredients to ensure even mixing.
- Don’t overmix the batter after adding flour; it can lead to a tough cake.
- Experiment with different citrus fruits like lemon or grapefruit for fresh flavors.
Sharing my cranberry orange snowflake pound cake at family gatherings always brings smiles, especially when everyone fights over the last slice—it’s a true winner!
FAQ
Can I use frozen cranberries in this recipe?
Yes, frozen cranberries work well; just don’t thaw them before adding.
How do I prevent the pound cake from sinking?
Ensure your baking powder is fresh and avoid overmixing the batter.
What can I serve with cranberry orange snowflake pound cake?
Pair it with whipped cream or vanilla ice cream for an indulgent dessert experience.
Cranberry Orange Snowflake Pound Cake
Cranberry Orange Snowflake Pound Cake is a delightful festive dessert that perfectly balances tart cranberries and zesty oranges in a moist, buttery loaf. Its stunning snowflake appearance makes it an eye-catching centerpiece for holiday gatherings or a cozy afternoon treat. With each slice, you’ll enjoy a burst of flavor paired with a tender crumb. This easy-to-make cake will soon be a favorite that brings smiles and warm memories to your table.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- Zest of 1 orange
- 1 cup fresh or frozen cranberries
- 1 tsp vanilla extract
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, whisk together the flour and baking powder.
- In another bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the orange zest and vanilla extract.
- Gradually mix in the dry ingredients until just combined, then fold in the cranberries gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes until golden brown and a toothpick comes out clean.
- Allow to cool before dusting with powdered sugar.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: For added flavor, consider substituting cranberries with blueberries or adding almond extract. Top with a simple glaze for extra sweetness if desired.
