The Ideal Holiday Delight: Recipe for Christmas Pound Cake
When the holidays get near, the kitchen frequently turns into a hive of activity filled with baking and happiness. The traditional pound cake is a timeless dessert that perfectly captures the essence of Christmas. This cake is dense, moist, and incredibly rich, making it ideal for gift-giving, celebrations, or just savoring with a cup of tea. The history of pound cake, its delicious varieties, a comprehensive recipe, and advice on creating the ideal Christmas pound cake will all be covered in this blog.
An Overview of History
The traditional recipe, which asked for one pound of flour, butter, sugar, and eggs apiece, is where the word “pound cake” comes from. This simple method makes it simple to recall and duplicate. Since the 1700s, pound cakes have been popular, particularly in Europe and America, where they have changed over time to incorporate different ingredients and flavors. They can be served plain with coffee or dressed up for special occasions, which is why they are so popular today.
Reasons to Love Pound Cake for Christmas
- Rich Flavor: Seasonal spices and flavors enhance the buttery richness of pound cake, making it the ideal holiday treat.
- Moist and Dense: A pound cake’s texture is particularly pleasing, providing a wonderful bite that resists frosting or glazes well.
Versatile: You can simply alter this cake by adding different spices, extracts, and ingredients like nuts and fruits.
Here’s a recipe card for Christmas Pound Cake in a table format:
| Recipe | Christmas Pound Cake |
|---|---|
| Servings | 10-12 |
| Prep Time | 20 minutes |
| Cook Time | 60-70 minutes |
| Total Time | 1 hour 30 minutes |
| Ingredients | Amount |
|---|---|
| Unsalted butter | 1 cup (2 sticks), softened |
| Granulated sugar | 2 cups |
| Large eggs | 4 |
| All-purpose flour | 3 cups |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Vanilla extract | 1 teaspoon |
| Almond extract (optional) | 1 teaspoon |
| Ground nutmeg | 1/2 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Buttermilk or sour cream | 1 cup |
| Optional: chopped nuts | 1 cup (walnuts or pecans) or dried fruits (cranberries or raisins) |
| Instructions | |
|---|---|
| 1. Preheat the oven | Preheat to 325°F (160°C) and grease a 9×5 inch loaf pan. |
| 2. Cream butter and sugar | Beat softened butter and granulated sugar until fluffy (5-7 minutes). |
| 3. Add eggs | Add eggs one at a time, mixing well after each. |
| 4. Combine dry ingredients | In a separate bowl, whisk flour, baking powder, salt, nutmeg, and cinnamon. |
| 5. Alternate and mix | Gradually add dry ingredients and buttermilk, starting and ending with dry. |
| 6. Add flavorings | Stir in vanilla and almond extracts; fold in nuts or dried fruits if using. |
| 7. Pour into the pan | Pour batter into the prepared loaf pan, smoothing the top. |
| 8. Bake | Bake for 60-70 minutes until a toothpick comes out clean. |
| 9. Cool the cake | Cool in the pan for 15 minutes, then transfer to a cooling rack. |
christmas cake roll recipe
Christmas is a season of joyous parties, get-togethers, and, of course, delectable food. The Christmas cake roll is one such delight that perfectly embodies the spirit of the season. This delightful treat, which is sometimes decorated with seasonal accents, consists of a light, fluffy sponge cake rolled with a rich filling.
Feel free to print or save this recipe card for your holiday baking!
Materials and Equipment
Ingredients:
One cup of softened unsalted butter (two sticks)
Two cups of sugar, granulated
Four big eggs
Three cups of all-purpose flour
One teaspoon of baking powder
- Half a teaspoon of salt
One teaspoon of vanilla extract
One teaspoon of optional almond extract
A half-teaspoon of ground nuts
Half a teaspoon of crushed cinnamon
One cup of sour cream or buttermilk
One cup of chopped nuts (pecans or walnuts) or dried fruit (raisins or cranberries) is optional.
Resources:
A 9-by-5-inch loaf pan
Bowls for mixing
Either a stand or hand mixer
A rubber spatula
Measuring spoons and cups
A cooling rack
Detailed Recipe
- Warm up the oven:
Set the oven temperature to 325°F (160°C). To keep it from sticking, lightly flour the loaf pan after greasing it with cooking spray or butter.
2. Cream together the sugar and butter:
Using a hand mixer or stand mixer set on medium speed, beat the softened butter and granulated sugar in a large mixing basin until the mixture is light and fluffy, about 5 to 7 minutes.
- Include the eggs:
One by one, add the eggs, thoroughly mixing each time. To guarantee consistent mixing, make sure to scrape down the bowl’s sides.
4. Mix the dry ingredients together:
Mix the flour, baking powder, salt, cinnamon, and nutmeg in a different basin. This aids in the batter’s uniform distribution of the spices and leavening chemicals.
5. Use Buttermilk and Other Dry Ingredients:
Alternately add the buttermilk (or sour cream) to the butter mixture and then gradually add the dry ingredients. Mix just till blended, starting and finishing with the dry ingredients. Don’t overmix if you want a soft cake.
6. Include Flavors:
Add the almond extract (if using) and vanilla extract and stir. At this point, carefully mix any nuts or dried fruits into the batter if using.
7. Transfer to the Pan:
Using a spatula to smooth the top, pour the batter into the loaf pan that has been prepped.
- Prepare the cake:
A toothpick inserted in the center should come out clean after 60 to 70 minutes of baking in a preheated oven. Aluminum foil can be used to tent the top if it is browning too quickly.
9. Allow the cake to cool:
After baking, take the cake out of the oven and allow it to cool in the pan for around fifteen minutes. After that, carefully move it to a cooling rack to finish cooling.
Success Advice
Room Temperature Ingredients: For improved emulsification and a smoother batter, make sure your butter, eggs, and buttermilk are at room temperature.
Avoid Overmixing: A dense cake may result from overmixing. Stir just until incorporated.
Try a variety of extracts, such as lemon or coconut, and think about adding zests for more taste.
The pound cake can be kept in the refrigerated for up to a week or at room temperature for up to three days if it is tightly wrapped in plastic wrap. It freezes well for up to three months as well.
Decorating and Glazing
Christmas pound cake tastes great by itself, but for a more festive look, try adding a glaze. This is a basic glaze recipe:
Simple Glaze:
One cup of sugar powder
Two to three teaspoons of lemon juice or milk
Half a teaspoon of vanilla extract
Guides:
- Combine the powdered sugar and milk or lemon juice in a bowl and stir until smooth. If necessary, add extra liquid to change the consistency.
- Before slicing, pour the glaze over the chilled pound cake and let it to solidify.
Conclusion
A classic dessert that infuses holiday parties with coziness and happiness is Christmas pound cake. It is the ideal delicacy for get-togethers or comfortable afternoons at home because of its moist texture and rich, buttery flavor. This cake will quickly become a beloved Christmas staple, whether it is served unglazed, with glaze, or garnished with seasonal fruits. So get your ingredients together, get your hands dirty, and relish the fun process of preparing this traditional holiday treat! Have fun with your baking!
