Christmas Pound Cake (Cranberry-Orange-Chocolate)
Indulge over the Holidays with our Christmas Pound Cake—Deliciously contrasting flavors that make one delicate, decadent cake.
Recipe
(Makes 2 loaves. *Or one bundt cake—see notes at the bottom)
Ingredients:
2 sticks of softened unsalted butter
2 cups sugar, plus extra for sprinkling (I use organic evaporated cane juice)
3 large eggs
1 tsp vanilla extract
3 cups M+R Organic Soft White Flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
Pinch of nutmeg (⅛ tsp)
1 cup full-fat greek yogurt
1 tbsp orange zest
2 tbsp orange juice
¾ cup chopped fresh cranberries (dusted with flour)
¾ cup semi-sweet chocolate chips
Preheat oven to 350. Prepare two standard loaf pans with oil/butter.
With a mixer, cream together the butter and sugar until light, about 3 minutes, on high.
Add the eggs and vanilla, cream on high until light, yellow, and fluffy.
Slowly mix in the dry ingredients (flour, salt, baking powder/soda, nutmeg) until all incorporated.
Beat in the yogurt, orange juice, and zest until just combined.
Fold in the flour-dusted cranberries (helps them stay dispersed in the batter), and the chocolate chips.
Spoon the batter into the prepared loaf pans, smooth out the tops, and then sprinkle the tops with extra sugar.
Bake at 350, for about an 50-60 minutes, or until a toothpick inserted in the center comes out clean and tops are golden brown and “cracking”.
NOTE: This can be made as a bundt cake as well. Prepare the cake tin with oil or butter, and sprinkle the sugar into the bottom before adding the batter. You make have to adjust the bake time, closer to 70-80 minutes. This is a very delicate cake, take care when inverting the cake onto a plate, let it fully cool first to prevent collapsing.
