Pound Cake with Ruby Cranberry Sauce
Delight your taste buds with this luscious Pound Cake with Ruby Cranberry Sauce, a dessert that pairs buttery, tender cake with a vibrant homemade cranberry topping. The pound cake, enriched with vanilla and whole milk, is baked to golden perfection for an irresistibly moist and flavorful crumb. The ruby cranberry sauce, made with fresh cranberries, orange juice, and a hint of zest, brings a tangy-sweet contrast that’s both festive and refreshing. Perfect for holiday gatherings or as a year-round indulgence, this recipe combines simple ingredients and classic techniques for an elegant treat. Serve each slice with a generous drizzle of cranberry sauce for a show-stopping dessert that’s sure to impress!
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Recipe Information
Ingredients
- 225 grams unsalted butter, softened
- 200 grams granulated sugar
- 4 eggs, large
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 milliliters whole milk
- 300 grams fresh cranberries
- 60 milliliters orange juice
- 1 teaspoon orange zest
- 100 grams sugar (for sauce)
- 60 milliliters water
Instructions
Preheat your oven to 175°C (350°F). Lightly grease and flour a standard loaf pan.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the cranberry sauce. In a medium saucepan, combine the cranberries, orange juice, orange zest, sugar, and water.
Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-12 minutes. Remove from heat and let cool slightly.
Slice the pound cake and serve with a generous drizzle of ruby cranberry sauce. Garnish with extra orange zest if desired.
Nutrition Facts
Calories |
4192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.5 g | 269% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1250 mg | 417% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 539.6 g | 196% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 325.6 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 383 mg | 29% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1147 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
