Cranberry Pound Cake
A moist, flavorful cranberry pound cake featuring tart cranberries and crunchy nuts, perfect for festive occasions or as a delightful treat with coffee or tea.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- Cream oleo and half the sugar until fluffy, then add the remaining sugar and beat well.
- Add eggs one at a time, beating after each addition until mixture is fluffy.
- Stir in milk and vanilla extract.
- Blend in flour, chopped cranberries, and chopped nuts until just combined.
- Pour batter into a greased Bundt pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moist pound cake, ensure your oleo is at room temperature before creaming. If fresh cranberries are unavailable, consider using frozen ones, though you may need to adjust baking time. You can substitute chopped walnuts with pecans for a different flavor profile. For an added twist, try incorporating a teaspoon of orange zest to enhance the cake's flavor, much like in Spicy Apple Bread.
Serving Suggestions
This cranberry pound cake is delicious served plain, but you can elevate it by drizzling a simple glaze made of powdered sugar and milk over the top. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a cozy brunch, serve alongside Aunt Justine'S Lettuce Soup or Jazzberry Muffins.
Storage & Reheating
Store leftover cranberry pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 2 months. To reheat, simply slice and warm in the microwave for 15-20 seconds or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Pound Cake contains roughly 1369 calories, with 25g protein, 228g carbohydrates, and 28g fat. It is an excellent source of iron (63% of the Daily Value), vitamin C (59% of the Daily Value), and protein (51% of the Daily Value), and a good source of vitamin A. It also contributes 9g 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 different types of nuts in this recipe?
Absolutely! This recipe is flexible, and you can substitute walnuts with pecans or almonds based on your preference. Just keep in mind that different nuts may slightly alter the flavor and texture of the cake.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away from the pan slightly, and the top should be golden brown. If the toothpick has wet batter, bake for an additional 5-10 minutes.
Can I make this cake ahead of time?
Yes, you can prepare the cranberry pound cake a day in advance. Simply allow it to cool completely before wrapping it tightly in plastic wrap. This helps the flavors meld and makes it even more delicious. Just remember to store it properly to maintain freshness.
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).