Imagine a dessert that combines the bright, zesty essence of clementines with the tart burst of cranberries, all nestled in a rich, buttery pound cake that melts in your mouth. This isn't just another cake - it's a culinary adventure that transforms ordinary ingredients into an extraordinary sensory experience. Whether you're looking to impress guests or treat yourself to a luxurious homemade dessert, this Clementine Cranberry Pound Cake is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- 1/2 cup clementine juice
- Zest of 2 clementines
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer. Beat for 3-4 minutes until the mixture becomes light, fluffy, and pale yellow.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and clementine zest, beating until fully combined.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, alternating with clementine juice. Mix until just combined, being careful not to overmix.
- Gently fold fresh cranberries into the batter, distributing them evenly throughout the mixture.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or drizzle with a light clementine glaze.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and clementine juice, are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Cranberry Distribution: Toss fresh cranberries in a little flour before folding into the batter to prevent them from sinking to the bottom.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when inserted into the center.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: Wrap the cooled cake tightly in plastic wrap to maintain moisture and freshness for up to 3-4 days at room temperature.
- Flavor Enhancement: For an extra citrusy kick, consider adding a simple clementine glaze made with powdered sugar and fresh clementine juice.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
