Christmas Cranberry Pound Cake Recipe
If you’re searching for the ultimate holiday treat that’s as beautiful as it is delicious, look no further than this Christmas Cranberry Pound Cake. Imagine a moist, buttery pound cake studded with tart cranberries, crowned with an irresistible orange glaze. It’s a festive showstopper, perfect for Christmas brunch, dessert tables, or gifting to someone special. Each bite bursts with the classic flavors of the season, making it a go-to recipe every December. Trust me, this is one cake you’ll want to make part of your holiday traditions!
Ingredients You’ll Need
The best part about this recipe is just how simple and reliable the ingredients are. Each one plays a starring role, creating a perfect balance of richness, tang, and festive flair. Let’s break down what you’ll need and why they matter for your Christmas Cranberry Pound Cake.
- Unsalted butter (softened): Ensures the cake is rich, tender, and perfectly moist—room temperature is key for creaming with sugar.
- Granulated sugar: Sweetens the cake and helps create a beautifully light texture when creamed with butter.
- Large eggs (room temperature): Provide structure and a lovely, golden hue to the cake.
- Vanilla extract: Adds warmth and depth, elevating all the other flavors.
- Almond extract: Offers a subtle nutty aroma that pairs beautifully with cranberries.
- All-purpose flour: Gives the cake its sturdy crumb, essential for holding up all those juicy cranberries.
- Baking powder: A touch of lift to keep the cake from being too dense.
- Salt: Just enough to sharpen all the sweet flavors.
- Sour cream: Makes the crumb extra tender and adds a gentle tang that balances the cake’s sweetness.
- Fresh or frozen cranberries: The true star—tart, juicy bursts that make every slice festive (use frozen straight from the freezer).
- Flour (for coating cranberries): Tossing the berries keeps them from sinking to the bottom.
- Powdered sugar (for glaze): Melts smoothly for a picture-perfect, sweet finish.
- Orange juice or milk (for glaze): Orange juice adds a lovely zing, while milk keeps it mellow—choose your favorite.
- Vanilla extract (for glaze): Rounds out the glaze with extra flavor.
How to Make Christmas Cranberry Pound Cake
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F. This ensures an even bake from the moment your cake goes in! Grease a 9×5-inch loaf pan or a bundt pan thoroughly with butter or nonstick spray—this helps the cake release effortlessly (and keeps those holiday nerves at bay).
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together for 3–4 minutes, until the mixture is light, fluffy, and almost pale. This step is crucial—it whips air into the batter, creating a tender, melt-in-your-mouth pound cake that’s anything but heavy.
Step 3: Add Eggs and Extracts
Add the eggs one at a time, mixing well after each addition. This helps maintain a smooth, cohesive batter. Stir in the vanilla and almond extracts for that signature Christmas Cranberry Pound Cake aroma—trust me, your kitchen will smell heavenly!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Whisking ensures even distribution so you don’t end up with pockets of leavening or salt—no one wants a surprise bite!
Step 5: Alternate Dry Ingredients and Sour Cream
Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream. Begin and end with the flour mixture. This method keeps the batter smooth and prevents over-mixing, which means a more tender cake.
Step 6: Coat and Fold in Cranberries
Toss your fresh or frozen cranberries with 2 tablespoons of flour—this trick keeps them evenly suspended in the batter. Gently fold the coated cranberries into the batter, being careful not to crush them. This is where the magic (and all that festive color) really happens!
Step 7: Bake
Pour the finished batter into your prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Ovens can vary, so start checking around the 55-minute mark. Once done, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 8: Glaze and Finish
Whisk together the powdered sugar, orange juice (or milk), and vanilla extract until smooth and pourable. Drizzle the glaze over the cooled cake, letting it run down the sides for that irresistible holiday look. Your Christmas Cranberry Pound Cake is ready to dazzle!
How to Serve Christmas Cranberry Pound Cake
Garnishes
Dress up your Christmas Cranberry Pound Cake with sugared cranberries, a sprinkle of orange zest, or even a dusting of powdered sugar for an extra-festive finish. These simple touches make the cake look as special as it tastes.
Side Dishes
This cake is rich and flavorful on its own, but it pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a side of fresh fruit. For a true holiday spread, serve it alongside strong coffee, hot cocoa, or a spicy chai.
Creative Ways to Present
For a giftable treat, wrap slices in parchment and tie with twine, or present the whole glazed loaf on a decorative platter. You can even slice and layer it into a festive trifle with whipped cream and extra cranberries for a showstopping dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Christmas Cranberry Pound Cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Wrap it tightly to keep it moist and prevent it from absorbing other fridge flavors.
Freezing
This pound cake freezes like a dream! Simply wrap individual slices or the entire loaf in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge or on the counter for a ready-to-eat treat anytime the craving strikes.
Reheating
For that fresh-from-the-oven feel, warm slices gently in the microwave for 10–15 seconds. If you’re reheating a larger portion, pop it in a low oven (300°F) for about 10 minutes. The glaze stays lovely, and the cranberries remain juicy!
FAQs
Can I use dried cranberries instead of fresh or frozen?
Fresh or frozen cranberries give the best burst of tart flavor and color, but in a pinch, you can use dried cranberries. Soak them in hot water or orange juice for 10 minutes before folding into the batter to plump them up.
What if I don’t have almond extract?
No worries! You can simply increase the vanilla extract by an extra teaspoon, or swap in a little orange or lemon zest for a different but equally delicious twist on your Christmas Cranberry Pound Cake.
How do I prevent my cranberries from sinking?
Tossing the cranberries with flour before adding them to the batter creates a light coating that helps suspend them evenly throughout the cake. Don’t skip this step for picture-perfect slices!
Can I make this Christmas Cranberry Pound Cake in advance?
Absolutely! This cake actually tastes even better the next day as the flavors meld. Bake, glaze, and store covered at room temperature or in the fridge, then slice and serve when you’re ready.
What’s the best way to glaze the cake?
Wait until the cake is completely cool, then drizzle the glaze back and forth with a spoon or pour it gently from a measuring cup. For thicker glaze, use less liquid; for a lighter drizzle, add a splash more juice or milk.
Final Thoughts
If you want to add a burst of holiday cheer to your dessert table, this Christmas Cranberry Pound Cake is guaranteed to wow your friends and family. It’s festive, flavorful, and surprisingly easy—so don’t hesitate to make it your new seasonal favorite. Happy baking!
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Christmas Cranberry Pound Cake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Christmas Cranberry Pound Cake is a moist and festive holiday dessert featuring a tender buttery crumb studded with tart fresh cranberries and finished with a sweet orange-glazed drizzle. The combination of vanilla and almond extracts adds warmth and depth to this classic American baked treat, perfect for celebrations and seasonal gatherings.
Ingredients
Cake
- 1 cup unsalted butter (softened)
- 1Âľ cups granulated sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 2 cups fresh or frozen cranberries (if using frozen, do not thaw)
- 2 tablespoons flour (for coating cranberries)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons orange juice or milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a mixer on medium speed until the mixture is light and fluffy, about 3 to 4 minutes. This step incorporates air to ensure a soft texture.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla and almond extracts for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Alternate Adding Dry and Sour Cream: Incorporate the dry ingredients into the wet mixture in three additions, alternating with the sour cream: start with one-third of the flour mixture, then half the sour cream, repeat, and finish with the flour mixture. Mix gently until just combined to avoid overmixing.
- Coat and Fold in Cranberries: Toss the cranberries with 2 tablespoons of flour to prevent them from sinking to the bottom during baking, then gently fold the cranberries into the batter.
- Pour Batter and Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven 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: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, whisk together powdered sugar, orange juice (or milk), and vanilla extract until smooth and pourable.
- Glaze and Serve: Drizzle the glaze evenly over the cooled cake before slicing and serving to add a sweet citrus finish.
Notes
- For a festive touch, garnish the cake with sugared cranberries or fresh orange zest before serving.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/10th of the cake)
- Calories: 380
- Sugar: 33g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
