If you’re dreaming of a festive treat that combines the rich, buttery goodness of a classic pound cake with the bright, tart burst of cranberries, you have to try this Christmas Cranberry Pound Cake Recipe. It strikes the perfect balance between indulgent and refreshing, wrapped in a tender crumb and finished with a silky vanilla glaze that makes every bite feel like a holiday hug. Whether you’re serving it as a show-stopping dessert or gifting a homemade treasure to loved ones, this cake will quickly become a seasonal favorite that fills your kitchen with warmth and joyful aromas.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward a delightful Christmas Cranberry Pound Cake. Each item plays a crucial role, whether it’s adding moisture, structure, or that signature festive touch that the cranberries provide.
- 1 cup unsalted butter (softened): Creates a rich, creamy base that ensures a tender crumb.
- 1 ¾ cups granulated sugar: Sweetens the cake perfectly without overpowering the cranberries’ tartness.
- 4 large eggs: Bind the batter together and add moisture for a soft texture.
- 1 teaspoon vanilla extract: Brings warmth and depth to the flavor profile.
- ½ teaspoon almond extract (optional): Offers a subtle nutty note that complements the fruit beautifully.
- 2 cups all-purpose flour: The main structure builder of the cake, keeping it light but sturdy.
- ½ teaspoon baking powder: Helps the cake rise for a light and fluffy bite.
- ½ teaspoon salt: Balances sweetness and enhances all the flavors.
- ½ cup sour cream: Adds slight tang and moistness, making the cake incredibly tender.
- 1 ½ cups fresh or frozen cranberries: The star ingredient for that festive pop of color and flavor — no thawing needed for frozen.
- 1 tablespoon all-purpose flour (for coating cranberries): Prevents the berries from sinking to the bottom of the cake.
- 1 cup powdered sugar: Base for the smooth vanilla glaze topping.
- 2–3 tablespoons milk (for glaze): Adjusts glaze consistency for the perfect drizzle.
- ½ teaspoon vanilla extract (for glaze): Infuses the glaze with subtle sweetness and aroma.
How to Make Christmas Cranberry Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. For easy removal, lining the pan with parchment paper is a great idea—your pound cake will slip out effortlessly once baked and cooled.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This step is key to incorporating air, which will make your cake tender and soft.
Step 3: Incorporate Eggs and Extracts
Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the vanilla extract and, if you’re using it, the almond extract. These extracts add layers of warmth and complexity to your cake’s flavor.
Step 4: Combine Dry Ingredients Separately
In another bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed and prevents clumps in your batter.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Add the dry ingredients to the butter mixture in batches, alternating with the sour cream. Begin and end with the flour mixture. This alternating method keeps the batter smooth and balances moisture perfectly.
Step 6: Coat and Fold in Cranberries
To keep cranberries suspended evenly throughout the cake, toss them with a tablespoon of flour. Then gently fold the berries into your batter, being careful not to overmix to avoid breaking the fruit.
Step 7: Bake the Cake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. This slow bake time helps develop a golden crust with a soft, moist interior.
Step 8: Cool and Glaze
Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Meanwhile, whisk powdered sugar, milk, and vanilla extract to create a smooth glaze. Drizzle it generously over the cooled cake for a beautiful finishing touch.
How to Serve Christmas Cranberry Pound Cake Recipe
Garnishes
To elevate presentation and add extra festive cheer, garnish your cake slices with a few fresh cranberries and a sprinkle of finely chopped pistachios or toasted almonds. A light dusting of powdered sugar works wonders, resembling a fresh snowfall on a winter morning.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla bean ice cream for a more indulgent dessert experience. For brunch, serve alongside a hot cup of mulled cider or your favorite spiced coffee to complement the holiday flavors.
Creative Ways to Present
Consider slicing the pound cake and presenting it on a decorative platter with sprigs of fresh rosemary and holly nearby for a true centerpiece-worthy dessert. Individual mini servings topped with a smear of mascarpone and a cranberry compote make for a charming alternative.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Christmas Cranberry Pound Cake Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to four days. This keeps the cake moist and flavorful, ready for a midweek treat or another holiday gathering.
Freezing
If you want to prepare ahead of time, this cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. When stored this way, it will keep for up to three months without sacrificing texture or taste.
Reheating
To enjoy your pound cake warm, let it thaw at room temperature if frozen. For a fresh-from-the-oven feel, reheat slices in a microwave for about 15-20 seconds or warm in a low oven (300°F/150°C) wrapped loosely in foil for 10 minutes. This will revive its buttery softness and glaze shine.
FAQs
Can I use dried cranberries instead of fresh or frozen?
While dried cranberries are more concentrated and chewy, they can be used in a pinch. However, fresh or frozen cranberries provide that juicy tart burst this cake is famous for, so they are highly recommended.
Is the almond extract necessary?
The almond extract is optional but adds a lovely, subtle nutty flavor that complements the cranberries beautifully. Feel free to omit it if you prefer a more straightforward vanilla flavor or if allergies are a concern.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but it’s best to choose one with xanthan gum included to help maintain the cake’s structure and moisture.
How do I keep the cranberries from sinking?
Coating the berries with a tablespoon of flour before folding them into the batter is the secret. It helps suspend them evenly throughout the cake so you get cranberry goodness in every bite.
Can I add citrus zest to the batter?
Absolutely! Adding orange or lemon zest enhances the cake’s brightness and adds a lovely aroma that pairs beautifully with the cranberries. Just add about 1 teaspoon to the batter along with the extracts.
Final Thoughts
This Christmas Cranberry Pound Cake Recipe is hands down one of my favorite holiday treats to bake and share. Its tender crumb, festive tart bursts, and luscious glaze make every occasion feel special. I encourage you to whip up this beautiful cake—it’s sure to become a sweet tradition for you and your loved ones as well.
Print
Christmas Cranberry Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This festive cranberry pound cake is a rich and buttery holiday dessert, perfectly balanced with the tartness of fresh cranberries and topped with a smooth vanilla glaze. It makes an ideal centerpiece for Christmas celebrations or a delightful gift for loved ones.
Ingredients
For the Cake
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating cranberries)
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan; optionally line with parchment paper for easier removal.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which will help in creating a tender texture.
- Add Eggs and Extracts: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in vanilla and almond extracts for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Alternate Adding Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the butter mixture alternately with sour cream, starting and ending with the flour mixture. This helps maintain batter consistency and moisture.
- Prepare Cranberries and Fold In: Toss cranberries with 1 tablespoon flour to prevent them from sinking in the batter, then fold them gently into the batter ensuring even distribution without overmixing.
- Fill Pan and Bake: Pour batter into the prepared pan and smooth the surface. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes to set, then transfer it to a wire rack and let it cool completely to room temperature before glazing.
- Make and Apply Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled cake for a sweet finishing touch.
Notes
- For extra flavor, add orange zest to the batter to complement the cranberries.
- The cake can be made a day ahead and stored tightly wrapped for up to 4 days to enhance the flavors.
