Are you looking for a delicious and easy dessert recipe that's perfect for any occasion? Look no further! This cranberry orange pound cake is a delightful blend of tart cranberries and zesty oranges, creating a moist and flavorful cake that will impress your family and friends. It's surprisingly simple to make, perfect for both beginner bakers and experienced cooks looking for a quick and satisfying homemade treat. This recipe is a perfect addition to your collection of healthy meals and quick dinner ideas, especially for holiday gatherings.
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) orange juice
- 1 cup (140g) fresh or frozen cranberries
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your cake releases easily.
Making the Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This combines the dry ingredients for even distribution in the batter.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer for best results, ensuring the butter and sugar are fully incorporated.
- Beat in the eggs one at a time, then stir in the vanilla extract. This adds flavor and richness to the cake.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice, beginning and ending with the dry ingredients. Mix until just combined. Avoid overmixing; a few lumps are okay.
- Gently fold in the cranberries. Be careful not to crush them.
Baking and Cooling:
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from sticking and ensures even cooling.
Tips for Success:
- For best results, use fresh, high-quality ingredients.
- Don't overmix the batter, as this can result in a tough cake.
- You can use frozen cranberries, but make sure to thaw them completely before adding them to the batter.
- If you want a more intense orange flavor, add the zest of one orange to the batter.
Variations:
- Lemon Cranberry Pound Cake: Substitute lemon juice and zest for the orange juice and zest.
- Glazed Cranberry Orange Pound Cake: Drizzle a simple glaze made with powdered sugar and orange juice over the cooled cake.
- Spiced Cranberry Orange Pound Cake: Add 1 teaspoon of cinnamon and ½ teaspoon of nutmeg to the batter for a warm, spiced flavor.
Nutritional Information (per slice, approximate):
Calories: Approximately 350-400 Fat: 15-20g Carbohydrates: 50-60g Protein: 4-5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This cranberry orange pound cake is a delightful treat perfect for any occasion, from casual weeknight desserts to special holiday celebrations. It’s an easy recipe that yields delicious results, making it a valuable addition to your collection of easy recipes and best recipes. Enjoy this burst of festive flavor!