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For a festive touch, the cake can be topped with a simple glaze made from confectioners’ sugar and either milk or citrus juice. This adds an extra layer of sweetness and can be drizzled artistically over the cake. Additional garnishes might include orange zest, a sprinkle of chopped cranberries, or even a few sprigs of rosemary or mint for a pop of color and a nod to the holiday season.
The Christmas Cranberry Pound Cake is best served at room temperature and can be a delightful addition to a holiday brunch or as a dessert after a festive meal. It’s a beautiful balance of flavors and textures, with the tart cranberries cutting through the richness of the cake, making it a beloved treat during the winter holidays.
Ingredients:
For the Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh or frozen cranberries, coarsely chopped
For the Glaze:
1 cup powdered sugar
2 tablespoons orange juice
1/2 teaspoon vanilla extract
For Decoration (Optional):
Additional cranberries
Orange zest
Instructions:
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