Oh, let me tell you about my *Christmas pound cake*! This is not just any cake; it’s a festive tradition that fills my home with warmth and cheer every holiday season. I remember my grandmother baking this scrumptious treat, her laughter mixing with the sweet aromas of butter and vanilla wafting through the air. It’s incredibly moist, thanks to the lovely combination of rich butter and milk, and the pop of dried fruits like cranberries and cherries adds a delightful surprise in every slice. Whether it’s for a holiday gathering or a cozy night in, this cake brings everyone together, making it the perfect centerpiece for any celebration. Trust me, once you try it, you’ll want to make it a part of your holiday ritual too!
Ingredients
- 1 cup unsalted butter, softened – This is the heart of our cake, giving it that rich flavor and moist texture.
- 2 cups granulated sugar – Sweetness is key, and this helps create that beautiful golden crust!
- 4 large eggs – These bind everything together and add a lovely richness.
- 3 cups all-purpose flour – This is what gives our cake structure, ensuring it rises perfectly.
- 1/2 teaspoon salt – A little salt enhances all the flavors, trust me!
- 1 teaspoon baking powder – This little helper makes our cake rise and stay light.
- 1 cup milk – This adds moisture, making the cake tender and delicious.
- 1 teaspoon vanilla extract – Because every cake needs that warm, familiar flavor.
- 1 teaspoon almond extract – This adds a subtle nutty undertone that’s just divine!
- 1 cup dried fruit (cranberries, raisins, or cherries) – These little gems bring bursts of flavor and color to every slice.
How to Prepare *Christmas Pound Cake*
Getting started on this *Christmas pound cake* is easy, and I promise it’s worth every moment in the kitchen! Follow these steps, and soon you’ll have a beautiful cake that’s ready to impress.
Step-by-Step Instructions
- First, preheat your oven to 350°F (175°C). This is super important because we want our cake to bake perfectly!
- In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 3-5 minutes. It’s a great arm workout, too!
- Add the eggs one at a time, mixing well after each addition. You want to see that lovely golden color mix in completely.
- In a separate bowl, whisk together the flour, salt, and baking powder. This step helps ensure the leavening agent is evenly distributed. Trust me, it makes a difference!
- Now, gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. This helps to keep the batter smooth and avoid lumps.
- Stir in the vanilla and almond extracts for that dreamy flavor, and then gently fold in the dried fruit. Be careful not to overmix at this point; we want our cake to stay light and airy!
- Pour the batter into a greased and floured bundt pan, making sure to spread it evenly. Give it a little shake to settle the batter.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Don’t peek too soon, or it might sink!
- Once it’s done, let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. This helps it maintain its shape.
And there you have it! Your *Christmas pound cake* is ready to be enjoyed. Just wait for that heavenly aroma to fill your kitchen—it’s pure magic.
Why You’ll Love This Recipe
- It’s incredibly festive and adds a cheerful touch to your holiday table.
- Easy to prepare, with straightforward steps that anyone can follow.
- Moist and flavorful, thanks to the rich butter and delightful dried fruits.
- Perfect for gatherings, making it a crowd-pleaser that everyone will adore.
- Versatile enough to be enjoyed as breakfast, dessert, or a cozy snack with tea.
- It fills your home with irresistible holiday aromas—talk about a mood booster!
Tips for Success
To make your *Christmas pound cake* truly shine, pay attention to the quality of your ingredients. Use real butter for that rich flavor—trust me, it makes a world of difference! When it comes to eggs, try to use room temperature ones; they blend into the batter much more smoothly. Don’t skip the sifting step for your flour; it helps aerate and prevents lumps, giving your cake that perfect texture. Also, keep an eye on your baking time—ovens can vary, so check for doneness a few minutes early. Lastly, let your cake cool completely before serving; this helps it set and enhances the flavors. Happy baking!
Variations
If you’re feeling adventurous with your *Christmas pound cake*, there are so many fun ways to mix things up! Swap out the dried fruits for your favorites—think candied orange peel or chopped dates for a unique twist. You could even add some chopped nuts, like walnuts or pecans, for a delightful crunch. Want to change the flavor profile? Try using different extracts—coconut or hazelnut can add a rich dimension. And for a festive touch, sprinkle in some warm spices like cinnamon or nutmeg! The possibilities are endless, so let your creativity run wild!
Storage & Reheating Instructions
To keep your *Christmas pound cake* fresh and delicious, store it in an airtight container at room temperature for up to a week. If you want to keep it longer, you can wrap it tightly in plastic wrap and place it in the freezer for up to three months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge. For a warm, cozy treat, you can gently reheat individual slices in the microwave for about 10-15 seconds. Just be careful not to overheat it, or it might dry out! Enjoy every bite!
Nutritional Information
Here’s a quick look at the estimated nutritional values for each slice of your delightful *Christmas pound cake*. Keep in mind that these numbers can vary based on specific ingredients and portion sizes:
- Calories: 350
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 50g
- Fiber: 1g
- Sugar: 25g
- Protein: 4g
This cake is a lovely indulgence for the holidays, so enjoy every slice while keeping these values in mind! Happy eating!
FAQ Section
Can I make this *Christmas pound cake* ahead of time?
Absolutely! This cake actually tastes even better after a day or two as the flavors meld together. Just store it in an airtight container, and it’ll be ready to go when you are!
What can I use instead of dried fruit?
If dried fruit isn’t your thing, you can substitute it with chocolate chips for a decadent twist or even fresh fruit like blueberries (just reduce the milk a bit to compensate for the moisture). Yum!
How do I know when my cake is done baking?
You’ll know your *Christmas pound cake* is ready when a toothpick inserted into the center comes out clean or with just a few crumbs—no wet batter! Keep an eye on it, as oven times can vary.
Can I add a glaze or icing on top?
Definitely! A simple glaze made of powdered sugar and milk drizzled over the cooled cake adds a lovely touch. You can also dust it with powdered sugar for a classic look.
Is this cake suitable for freezing?
Yes! You can freeze your *Christmas pound cake* for up to three months. Just wrap it tightly in plastic wrap and foil to keep it fresh. Thaw overnight in the fridge before serving for the best taste!
Christmas Pound Cake: 7 Secrets for Irresistible Joy
- Temps Total: 90 minutes
- Rendement: 12 servings 1x
- Alimentation: Végétarien
Description
A festive and moist pound cake perfect for Christmas celebrations.
Ingrédients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup dried fruit (cranberries, raisins, or cherries)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugar together until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, salt, and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk.
- Stir in the vanilla and almond extracts.
- Fold in the dried fruit.
- Pour the batter into a greased and floured bundt pan.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let the cake cool before serving.
Notes
- Store the cake in an airtight container for up to a week.
- For added flavor, you can soak the dried fruit in rum or juice overnight.
- This cake can be decorated with icing or powdered sugar if desired.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 70 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 25g
- De Sodium: 200mg
- La graisse: 15g
- Graisses Saturées: 9g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 50g
- La fibre: 1g
- La protéine: 4g
- Le taux de cholestérol: 70mg
Mots-clés: christmas pound cake, festive cake, holiday dessert
