If you are on the hunt for a festive and irresistibly moist cake that bursts with bright flavor, this Christmas Cranberry Pound Cake Recipe is exactly what you need. Imagine a tender pound cake generously studded with fresh, tart cranberries and a zing of orange zest, creating a perfect harmony of sweet and tangy that is ideal for holiday celebrations. This cake brings the warmth of home baking to your table with every bite, and the luscious orange glaze on top can elevate it to showstopper status. Whether you’re baking for family, friends, or just yourself, this Christmas Cranberry Pound Cake Recipe is guaranteed to become a cherished tradition.
Ingredients You’ll Need
What I love about this recipe is how straightforward yet thoughtfully chosen the ingredients are. Each one plays a crucial role, from building the cake’s soft crumb to giving it that festive color and brightness. You’ll find everything easily in your pantry or local grocery store, making the process stress-free.
- 1 cup unsalted butter, softened: Provides richness and a tender texture that forms the backbone of the pound cake.
- 1 1/2 cups granulated sugar: Sweetens perfectly while helping create a light crumb when creamed with butter.
- 4 large eggs: Bind the batter and add structure, ensuring your cake holds together beautifully.
- 1 teaspoon vanilla extract: Adds warmth and depth to the overall flavor.
- 1/2 teaspoon almond extract: Brings a subtle nutty note that pairs wonderfully with cranberries.
- 2 cups all-purpose flour: The main building block of the cake, giving it body and crumb.
- 1/2 teaspoon baking powder: Helps the cake rise and keeps it light instead of dense.
- 1/2 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 1/2 cup sour cream: Adds moisture and a slight tang for extra tender richness.
- 1 1/2 cups fresh cranberries, tossed with 1 tablespoon flour: The star of the show, adding bursts of tartness and vibrant red flecks throughout.
- 1 tablespoon orange zest: Introduces a citrusy brightness that lifts the entire cake.
- For the optional glaze: 1 cup powdered sugar mixed with 2–3 tablespoons orange juice for a glossy, sweet-tart finish.
How to Make Christmas Cranberry Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Grease and flour a 9×5-inch loaf pan thoroughly, or better yet, line it with parchment paper for an easy release after baking. This initial step ensures your cake will come out cleanly without sticking or tearing—always a plus!
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale—this takes about 3 to 4 minutes. This creaming process is crucial as it traps air, giving your pound cake a tender crumb that practically melts in your mouth.
Step 3: Add Eggs and Extracts
Next, add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then, stir in the vanilla extract, almond extract, and the fragrant orange zest. These flavorings are what make this Christmas Cranberry Pound Cake Recipe so aromatic and festive.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This uniform blend prevents clumps and spreads the leavening evenly—important for a consistent rise and texture.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Add the dry ingredients to the wet mixture in three increments, alternating with the sour cream. Begin and end with the flour mixture. Mixing until just combined is key here; overmixing can make the cake tough, so keep it gentle.
Step 6: Fold in Cranberries
Toss the fresh cranberries with a tablespoon of flour first to help prevent them from sinking to the bottom during baking. Then, gently fold them into the batter so they remain intact and distribute evenly. This results in delightful cranberry pockets throughout your cake.
Step 7: Bake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it into the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. When done, let the cake sit in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Optional Glaze Finish
Once cooled, whisk together powdered sugar and orange juice to create a smooth glaze. Drizzle over the top to add a brilliant shine and a lovely sweet and tangy accent that complements every bite.
How to Serve Christmas Cranberry Pound Cake Recipe
Garnishes
This cake is beautiful on its own, but a sprinkle of powdered sugar, a few fresh cranberries, or a sprinkling of chopped toasted nuts can add an extra festive touch. Orange zest curls or a sprig of rosemary make for lovely seasonal decoration that’s as eye-catching as it is tasty.
Side Dishes
Serve this pound cake alongside a cup of hot tea, coffee, or even mulled wine for holiday gatherings. A dollop of whipped cream or a scoop of vanilla ice cream makes it a more indulgent dessert, perfect after a hearty meal.
Creative Ways to Present
Slice the pound cake and arrange the pieces on a festive platter with fresh cranberries and citrus slices scattered around. You could even turn leftovers into cake trifles layered with cranberry sauce and vanilla pudding for a whole new dessert experience.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled Christmas Cranberry Pound Cake Recipe tightly in plastic wrap or store in an airtight container to keep it moist. It will stay fresh for 3 to 4 days at room temperature, but refrigerating can extend its life, just make sure it’s well sealed to prevent drying out.
Freezing
This cake freezes wonderfully, making it perfect for holiday prep. Wrap it securely in plastic wrap and then in aluminum foil before popping it into the freezer. Thaw overnight in the fridge before slicing and serving.
Reheating
If you like a warm slice, gently warm individual pieces in the microwave for about 15 seconds or wrap slices in foil and heat in a low oven. The glaze may melt slightly, turning into a delicious syrupy topping.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! You can use frozen cranberries straight from the freezer without thawing. Toss them in flour just like fresh ones to prevent sinking, and they’ll work beautifully in this Christmas Cranberry Pound Cake Recipe.
Is it necessary to use both vanilla and almond extracts?
While vanilla adds classic warmth, almond extract brings a wonderful subtle nuttiness that complements cranberries perfectly. You can omit almond extract if you prefer, but including both gives a richer flavor profile.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but be sure it contains xanthan gum or a similar binder to help achieve the right texture. The cake might be slightly denser, but still delicious.
What if I don’t have sour cream on hand?
Sour cream is key for moisture and tang, but Greek yogurt can be a great substitute in equal amounts. Just be sure to use plain yogurt to keep flavors balanced in your Christmas Cranberry Pound Cake Recipe.
How long does the cake keep well after baking?
At room temperature, it stays fresh for up to 4 days when wrapped well. Refrigeration extends its freshness to about a week. Just remember to bring it back to room temperature or warm slightly before serving for the best flavor.
Final Thoughts
Baking this Christmas Cranberry Pound Cake Recipe is so rewarding because it fills your home with joyful aromas and delivers a truly scrumptious treat that’s bursting with holiday spirit. Whether as a centerpiece dessert or a sweet gift, this cake is sure to brighten any festive table. Don’t hesitate to give it a try—you might just find your new favorite holiday tradition!
Print
Christmas Cranberry Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Christmas Cranberry Pound Cake is a festive, moist, and flavorful dessert that combines tart fresh cranberries with bright orange zest in a tender, buttery pound cake. Perfect for holiday celebrations, it’s easy to prepare and can be finished with a sweet orange glaze for an extra touch of seasonal charm.
Ingredients
Cake
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 cups fresh cranberries (tossed with 1 tablespoon flour)
- 1 tablespoon orange zest
Glaze (optional)
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the cake will release easily after baking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which typically takes about 3 to 4 minutes. This step is crucial for a tender texture.
- Add eggs and flavorings: Add the eggs one at a time, beating thoroughly after each addition to ensure they are fully incorporated. Then mix in the vanilla extract, almond extract, and orange zest to infuse the batter with aromatic flavors.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasonings.
- Mix dry ingredients and sour cream into wet: Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream. Start and finish with the flour mixture. Mix just until combined to avoid overworking the batter, which could make the cake tough.
- Fold in cranberries: Toss the fresh cranberries with 1 tablespoon flour to prevent them from sinking and gently fold them into the batter evenly.
- Pour and smooth batter: Transfer the batter into the prepared loaf pan, spreading it out evenly and smoothing the top for an even bake.
- Bake the cake: Place the pan in the preheated oven and bake for 55 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely to room temperature.
- Make the glaze (optional): In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of orange juice until smooth and pourable. Drizzle the glaze over the cooled cake for a bright, sweet finish.
Notes
- You can substitute frozen cranberries (do not thaw them before adding) or dried cranberries soaked briefly in warm water and drained to keep the cake moist and flavorful.
- This pound cake freezes well, making it an excellent choice for make-ahead holiday baking.
