If you are dreaming of a holiday treat that is both rich and bursting with festive flavor, then this Christmas Cranberry Pound Cake Recipe is your new best friend in the kitchen. Imagine a dense, moist cake with tender crumb, packed with vibrant cranberries that cut through with a perfect balance of tartness and sweetness. It’s a showstopper for holiday gatherings, effortlessly combining classic pound cake decadence with the merry spirit of Christmas.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret behind this mouthwatering Christmas Cranberry Pound Cake Recipe. Each component plays a pivotal role, from the creamy butter that gives it that luxurious texture to the fresh cranberries that paint each bite with festive red pops of flavor.
- 1 cup unsalted butter, softened: Provides a rich, creamy base that ensures moistness and tenderness.
- 1 3/4 cups granulated sugar: Sweetens the cake perfectly without overpowering the cranberry tartness.
- 4 large eggs: Add structure and help the cake rise beautifully.
- 1 tsp vanilla extract: Brings warmth and depth to the flavor profile.
- 1/2 tsp almond extract (optional): Offers a subtle nutty note that complements cranberries exceptionally well.
- 2 1/2 cups all-purpose flour: The backbone of the cake, creating structure and crumb.
- 1/2 tsp baking powder: Gives just enough lift for a light pound cake texture.
- 1/2 tsp salt: Balances sweetness and highlights all the flavors.
- 1/2 cup sour cream: Adds moisture and a slight tang, making the crumb extra tender.
- 2 cups fresh or frozen cranberries: The star ingredient that adds bursts of tart juiciness—freeze them if fresh aren’t available, but do not thaw beforehand.
- 1 tbsp flour (for tossing cranberries): Prevents the cranberries from sinking to the bottom during baking.
- Optional Glaze: 1 cup powdered sugar, 2–3 tbsp orange juice or milk, 1/2 tsp vanilla extract to create a luscious finishing touch.
How to Make Christmas Cranberry Pound Cake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease either a 9×5-inch loaf pan or a bundt pan thoroughly to ensure your cake comes out with ease. This simple prep step sets you up for success to bake a perfectly shaped cake.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is fluffy and light in color, which typically takes about 3 to 4 minutes. This air incorporation is essential for creating that tender crumb prized in pound cakes.
Step 3: Incorporate the Eggs and Extracts
Add the eggs one at a time, beating well after each addition to maintain that perfect batter texture. Stir in the vanilla and, if using, almond extract to infuse the batter with warm, cozy aromas reminiscent of holiday spice.
Step 4: Combine Dry Ingredients and Alternate with Sour Cream
Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add these dry ingredients to the butter-egg mixture, alternating with sour cream—start and end with the dry mixture. This method keeps your batter silky smooth and prevents overmixing, resulting in the ideal balance of density and lightness.
Step 5: Toss and Fold Cranberries into the Batter
Toss the fresh or frozen cranberries with a tablespoon of flour to keep them suspended in the batter rather than sinking to the bottom of your cake. Gently fold the cranberries in, distributing them evenly without breaking them up, so each slice boasts beautiful jewel-like bursts.
Step 6: Bake Until Golden and Cooked Through
Pour your batter into the prepared pan, smoothing the top with a spatula. Bake for 60 to 70 minutes if using a loaf pan, or 50 to 60 minutes for a bundt pan. The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Let the cake cool in the pan for about 15 minutes before turning out onto a wire rack to cool completely.
Step 7: Optional Glaze for Extra Festive Shine
Whisk together powdered sugar, orange juice (or milk), and vanilla extract until you have a smooth, pourable glaze. Drizzle this over the cooled cake to add a burst of citrusy sweetness and a beautiful glossy finish that feels both elegant and festive.
How to Serve Christmas Cranberry Pound Cake Recipe
Garnishes
Top your cranberry pound cake with a dusting of powdered sugar or fresh cranberries for a festive touch. A sprig of rosemary or a few candied orange peel strips not only enhance presentation but complement the flavors beautifully, making your dessert table look as good as it tastes.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for that decadent, melt-in-your-mouth experience. A hot cup of spiced tea or mulled wine alongside will perfectly round out your holiday dessert offering.
Creative Ways to Present
Serve slices on a rustic wooden board with scattered cranberries and evergreen sprigs for a cozy holiday vibe. For a show-stopping centerpiece, try layering thick slices with mascarpone and cranberry compote for an elegant cake trifle.
Make Ahead and Storage
Storing Leftovers
Your Christmas Cranberry Pound Cake Recipe holds up beautifully when stored at room temperature in an airtight container for up to two days. After that, it’s best to refrigerate to maintain freshness and keep those cranberries plump.
Freezing
Wrap the cake tightly in plastic wrap and then in foil before freezing. It freezes wonderfully for up to three months. When you’re ready to enjoy again, thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
If you prefer warm cake, gently warm slices in a microwave for 15–20 seconds or briefly in a low oven. The warmth brings out the buttery richness and vividly awakens the tangy cranberry notes.
FAQs
Can I use frozen cranberries for this recipe?
Absolutely! Just be sure not to thaw them first; toss them frozen with flour and fold directly into the batter. This helps prevent extra moisture and keeps the cranberries evenly distributed.
What can I substitute for sour cream?
If you don’t have sour cream, plain Greek yogurt or buttermilk works well as alternatives and will still give your cake that moist, tender crumb.
Can I make this cake dairy-free?
You can make some adjustments by using dairy-free butter and sour cream substitutes. Keep an eye on your bake times as the texture might vary slightly but the flavor will still be delightful.
Is this recipe suitable for bundt pans?
Yes! The batter works wonderfully in a bundt pan. Just reduce baking time slightly and keep an eye on doneness with a toothpick.
How long does this cake stay fresh?
This cake is best enjoyed within 3 days for optimal freshness. Storing it properly in a sealed container helps maintain that moist, tender texture we all love.
Final Thoughts
I genuinely hope you give this Christmas Cranberry Pound Cake Recipe a try because it’s more than just a cake—it’s a festive hug on a plate. With its beautiful balance of rich, buttery crumb and tart cranberries, it has become my go-to for holiday celebrations. You’ll love how easy it is to make yet how impressive it tastes. Happy baking and even happier holidays!
Print
Christmas Cranberry Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Christmas Cranberry Pound Cake is a rich and festive dessert perfect for holiday celebrations. Made with a buttery pound cake base studded with fresh or frozen cranberries, it delivers a perfect balance of sweet and tart flavors. The optional orange-infused glaze adds a lovely citrusy finish. Ideal for making ahead, this cake pairs beautifully with whipped cream or ice cream for an indulgent treat.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 1 tbsp flour (for tossing cranberries)
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp orange juice or milk
- 1/2 tsp vanilla extract
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or a bundt pan thoroughly to ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes, which helps incorporate air for a tender crumb.
- Add Eggs and Extracts: Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla and optional almond extract to enhance the cake’s flavor complexity.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning.
- Incorporate Dry and Sour Cream: Gradually add the flour mixture to the wet ingredients in batches, alternating with the sour cream—starting and ending with the dry ingredients—to maintain batter consistency and moisture balance.
- Mix in Cranberries: Toss the cranberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking. Gently fold the cranberries into the batter to avoid breaking them up.
- Fill the Pan and Bake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes (or 50 to 60 minutes if using a bundt pan), until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before removing it onto a wire rack to cool completely. This helps the cake set and prevents it from breaking.
- Prepare the Glaze (Optional): Whisk together powdered sugar, orange juice or milk, and vanilla extract in a small bowl until smooth. Once the cake is fully cooled, drizzle the glaze over the top evenly for a sweet citrus finish.
Notes
- This cake can be prepared a day in advance and stored at room temperature to enhance its flavors.
- Adding a little orange zest to the batter gives an extra festive holiday aroma and taste.
- Consider serving slices with whipped cream or a scoop of your favorite ice cream to elevate the dessert experience.
