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Cranberry Pistachio Pound Cake

Delicious Cranberry Pistachio Pound Cake Recipe

Experience the Perfect Blend of Tart and Nutty Flavors

If you are a fan of unique baked treats that tantalize your taste buds, then our Cranberry Pistachio Pound Cake is a must-try! This delectable cake offers the perfect balance between sweet, tart cranberries and nutty, rich pistachios. It's a creation that encapsulates the spirit of autumn with its heartwarming flavors and vibrant colors.

The Secret to Our Perfect Texture

What makes pound cake so irresistible is its dense yet moist texture, and our Cranberry Pistachio version is no exception. By using a mixture of butter and cream cheese, we ensure that each bite is melt-in-your-mouth delicious. The pistachios add a pleasant crunch to every slice, while the cranberries give a burst of freshness, making this cake an unforgettable treat.

A Great Choice for Any Occasion

This cake isn't just for the holiday season; its flavors are versatile enough to enjoy year-round. Its festive appearance also makes it the perfect centerpiece for any dinner table or a delightful gift for loved ones. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that's sure to impress.

  • Perfect balance of flavors
  • Unique texture with creamy base
  • Ideal for celebrations or gifting

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup cream cheese, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dried cranberries
  • 1/2 cup shelled pistachios, roughly chopped

Мethod of preparation

Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes. Incorporate the cream cheese into the mixture and beat well until fully combined. Add the eggs, one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Gently fold in the dried cranberries and chopped pistachios using a spatula, ensuring they are evenly distributed throughout the batter. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve this delightful Cranberry Pistachio Pound Cake, either plain or with a dollop of whipped cream.

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