There is nothing quite as heartwarming and festive as a classic Christmas Cranberry Pound Cake Recipe to fill your kitchen with the rich aroma of butter and vanilla mingling with tart, vibrant cranberries. This cake is a perfect balance of moist, buttery crumb studded with bursts of bright cranberries, creating a dessert that’s both comforting and celebratory. Whether you’re sharing it over holiday tea or gifting slices wrapped with love, this cake brings the spirit of the season to life in every bite.
Ingredients You’ll Need
The magic of this Christmas Cranberry Pound Cake Recipe lies in its beautifully simple ingredients. Each one plays a crucial role in delivering that tender texture, delicate sweetness, and festive color that makes this cake unforgettable.
- Unsalted butter, 1 cup: Softened for easy creaming, it adds richness and moistness to the cake.
- Granulated sugar, 1 3/4 cups: Sweetens the cake while helping create a light, fluffy texture.
- Large eggs, 4: Provide structure and bind the ingredients together perfectly.
- Vanilla extract, 1 tsp: Enhances the flavor with warm, inviting notes.
- Almond extract, 1/2 tsp (optional): Adds a subtle nutty aroma, elevating the festive tone.
- All-purpose flour, 2 1/2 cups: The backbone of the batter, ensuring a tender crumb when combined properly.
- Baking powder, 1/2 tsp: Gives the cake enough lift without overpowering its dense pound cake character.
- Salt, 1/2 tsp: Balances sweetness and enhances the other flavors.
- Sour cream, 1/2 cup: Brings moisture and a slight tang that complements the cranberries beautifully.
- Fresh or frozen cranberries, 2 cups: The star ingredient that bursts with tartness and adds that stunning festive color.
- Flour for tossing cranberries, 1 tbsp: Prevents the cranberries from sinking to the bottom while baking.
- Optional Glaze: Powdered sugar, orange juice or milk, and vanilla combine to give a sweet, citrusy finish.
How to Make Christmas Cranberry Pound Cake Recipe
Step 1: Prepare and Cream Butter and Sugar
Begin by preheating your oven to 350°F (175°C) and greasing your preferred pan—a 9×5-inch loaf or bundt works great here. Then, in a large bowl, cream the softened butter with granulated sugar until it’s light and fluffy, about 3 to 4 minutes. This step is key to creating that tender, buttery crumb that melts in your mouth.
Step 2: Incorporate Eggs and Extracts
Next, beat the eggs in one at a time, ensuring each is fully mixed before adding the next. Then stir in vanilla extract and the optional almond extract for a delicate holiday aroma that makes this recipe extra special.
Step 3: Mix Dry Ingredients and Alternate with Sour Cream
In a separate bowl, whisk the flour, baking powder, and salt together. Gradually add this dry mix to the butter mixture, alternating with sour cream. Starting and ending with the dry ingredients helps maintain the right balance of moisture and structure in your batter.
Step 4: Toss Cranberries and Fold into Batter
Toss your fresh or frozen cranberries in a tablespoon of flour to prevent them from sinking during baking. Then gently fold them into the batter, taking care not to overmix, so those bright pops of flavor and celebration stay evenly distributed throughout your cake.
Step 5: Bake to Perfection
Pour the luscious batter into your prepared pan and smooth the surface with a spatula. Bake for 60 to 70 minutes in a loaf pan, or 50 to 60 minutes if using a bundt pan. You’ll know it’s done when a toothpick inserted into the center comes out clean. Cool the cake in the pan for 15 minutes before carefully transferring it to a wire rack to cool completely.
Step 6: Optional Glaze
For a gorgeous finishing touch, whisk together powdered sugar, 2 to 3 tablespoons of orange juice or milk, and vanilla extract until smooth. Drizzle this glaze over your cooled cake to add a sweet, citrusy shine that enhances every bite.
How to Serve Christmas Cranberry Pound Cake Recipe
Garnishes
Enhance your cake’s festive look by garnishing with fresh cranberries, a sprinkle of powdered sugar, or even a sprinkle of finely chopped pistachios for a pop of green. These simple touches add visual interest and a hint of extra flavor.
Side Dishes
This cranberry pound cake pairs delightfully with a dollop of whipped cream or a scoop of vanilla ice cream to add creamy softness to every forkful. For a brunch twist, serve alongside warm mulled cider or a spiced latte to complement the cake’s cozy flavors.
Creative Ways to Present
Slice the cake into thick slabs and serve on a rustic wooden board surrounded by sprigs of rosemary or pine for an inviting holiday centerpiece. You can also cut the cake into bite-sized cubes and skewer them with fresh fruit for an elegant party appetizer.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully at room temperature when wrapped tightly in plastic wrap or stored in an airtight container, staying fresh for about two to three days. Its texture even improves slightly after resting overnight, allowing the flavors to develop further.
Freezing
Christmas Cranberry Pound Cake Recipe is freezer-friendly! Wrap your cooled cake tightly in plastic wrap and then foil to prevent freezer burn. It will keep well for up to three months, making it a perfect make-ahead holiday treat.
Reheating
To enjoy the cake warm and fresh, reheat slices individually in a toaster oven at 300°F for 5 to 7 minutes or microwave briefly for 20 to 30 seconds. This brings back the soft, buttery texture and releases the lovely cranberry aroma all over again.
FAQs
Can I use frozen cranberries instead of fresh in this Christmas Cranberry Pound Cake Recipe?
Absolutely! Frozen cranberries work wonderfully and maintain their tartness, just be sure not to thaw them before mixing so they stay evenly distributed and don’t bleed too much color into the batter.
Is almond extract necessary in this recipe?
Almond extract is optional but highly recommended for that extra festive fragrance. If you’re not a fan, you can simply leave it out; the cake will still be delicious with just vanilla.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum or another binder to help the cake maintain its structure.
What pan works best for this pound cake?
A 9×5-inch loaf pan is classic and perfect, but a bundt pan offers a beautiful shape and often reduces baking time slightly. Both will yield rich, moist cakes; just adjust baking times accordingly and check for doneness.
How long does the glaze keep and can I store it separately?
The glaze can be prepared a day ahead and stored in an airtight container in the refrigerator. Bring it to room temperature and whisk lightly before drizzling over the cake for best results.
Final Thoughts
This Christmas Cranberry Pound Cake Recipe is a true holiday treasure that brings warmth, joy, and vibrant flavor to any festive table. It’s easy to make, endlessly adaptable, and always a crowd-pleaser. I encourage you to give it a try and share the pure comfort and celebration that comes with every moist, cranberry-studded slice.
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 festive and moist dessert perfect for holiday celebrations. It features a tender buttery cake studded with tart cranberries and optionally topped with a sweet orange-infused glaze. The rich vanilla and almond extracts complement the bright cranberries, creating a delightful balance of flavors that’s sure to impress your guests.
Ingredients
Main Ingredients
- 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) and grease a 9×5-inch loaf pan or a bundt pan thoroughly to prevent sticking.
- Cream butter and sugar. In a large mixing bowl, cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy, which should take about 3 to 4 minutes. This step helps incorporate air for a tender crumb.
- Add eggs and extracts. Beat in the eggs one at a time to ensure even incorporation, then mix in the vanilla extract and optional almond extract for added flavor depth.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents and seasoning evenly.
- Alternate adding dry ingredients and sour cream. Gradually add the dry flour mixture to the wet batter, alternating with sour cream, starting and ending with the flour mixture. This keeps the batter smooth and balanced.
- Toss cranberries with flour. To prevent the cranberries from sinking in the batter, toss them with 1 tablespoon of flour until coated. Gently fold the cranberries into the batter to preserve their shape.
- Pour batter and bake. Pour the completed batter into the greased pan and smooth the top evenly. Bake for 60–70 minutes if using a loaf pan, or 50–60 minutes if using a bundt pan, until a toothpick inserted into the center comes out clean.
- Cool the cake. Allow the cake to cool in the pan for about 15 minutes to set, then turn it out onto a wire rack and let it cool completely before glazing or serving.
- Prepare the glaze (optional). In a small bowl, whisk together powdered sugar, orange juice or milk, and vanilla extract until smooth. Drizzle this glaze over the cooled cake for a sweet, citrusy finish.
Notes
- This cake can be prepared a day ahead and stored at room temperature, allowing the flavors to meld beautifully.
- For extra holiday flavor, add a teaspoon of orange zest to the batter along with the extracts.
- Serve slices with whipped cream or vanilla ice cream for an indulgent treat.
