Cranberry Nut Pound Cake
Cranberry Nut Pound Cake offers a moist, tender crumb with tart cranberries and crunchy nuts, infused with lemon flavoring. Its rich buttery taste makes it perfect for dessert or teatime, appealing to those who enjoy a balance of sweet and tangy flavors in a hearty, festive loaf.
Ingredients
Instructions
- Cream margarine and sugar until fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift together the flour, lemon pudding mix, and baking soda.
- Gradually add the flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with the flour.
- Sprinkle cranberries with 3 tablespoons powdered sugar and add to the batter.
- Add chopped nuts, sprinkled with flour, to the batter.
- Pour the batter into a large tube pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes.
Tips & Substitutions
For an extra burst of flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure the margarine is softened to room temperature for easier creaming with the sugar. If you prefer a healthier option, reduce the sugar to 2 cups and use whole wheat flour instead.
Serving Suggestions
This Cranberry Nut Pound Cake is delightful on its own, but you can enhance it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of hot tea or coffee for a cozy afternoon treat. It also pairs beautifully with Lime-Pineapple Jello With Topping for a fun dessert spread at gatherings.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply thaw at room temperature and warm slices in the microwave for a few seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Nut Pound Cake contains roughly 528 calories, with 4g protein, 73g carbohydrates, and 28g fat. It is a good source of dietary fiber (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries in this recipe. Just ensure they are thawed and drained of excess moisture before adding them to the batter to prevent it from becoming too wet. You may want to sprinkle a bit more flour on them to help absorb any extra liquid.
What can I substitute for margarine?
You can substitute margarine with an equal amount of unsalted butter for a richer flavor. If you prefer a dairy-free option, coconut oil or a plant-based butter substitute can work well, although the texture may vary slightly.
How can I prevent the cake from sticking to the pan?
To prevent sticking, ensure you grease the tube pan thoroughly with margarine or butter and dust it with flour before pouring in the batter. Alternatively, you can line the bottom with parchment paper for easy removal after baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).