There is something truly magical about the Christmas Cranberry Pound Cake Recipe that brings warmth and festive cheer to any gathering. Bursting with tart cranberries nestled in a moist, buttery pound cake, this recipe perfectly balances sweetness and tang, making it the ultimate holiday treat. Whether you’re baking for family or gifting neighbors, this cake will become an instant favorite that everyone will ask for year after year.
Ingredients You’ll Need
The secret to this Christmas Cranberry Pound Cake Recipe lies in its wonderfully simple yet essential ingredients. Each one plays a specific role, whether adding richness, texture, or a pop of color that makes this cake truly shine.
- 1 cup unsalted butter, softened: Provides a creamy, rich base that keeps the cake moist and tender.
- 1 ¾ cups granulated sugar: Sweetens perfectly without overpowering the tart cranberries.
- 4 large eggs: Bind everything together and give the cake a lovely structure.
- 1 teaspoon vanilla extract: Adds warm, aromatic depth to the flavor profile.
- ½ teaspoon almond extract (optional): Offers a subtle nutty undertone that complements the cranberries beautifully.
- 2 cups all-purpose flour: Forms the backbone of the cake, ensuring a perfect crumb.
- ½ teaspoon baking powder: Helps the cake rise to fluffy perfection.
- ½ teaspoon salt: Balances sweetness and enhances other flavors.
- ½ cup sour cream: Contributes moisture and a slight tang for richness.
- 2 cups fresh or frozen cranberries (if frozen, do not thaw): The star ingredient that gives the cake its festive flavor and vibrant color.
- 1 tablespoon flour (to toss with cranberries): Keeps cranberries evenly distributed throughout the batter.
- Powdered sugar for dusting or glaze (optional): Adds a pretty finishing touch and a hint of sweetness on top.
How to Make Christmas Cranberry Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan thoroughly to ensure your cake releases easily after baking. Getting this step right is key to a beautiful presentation.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until the mixture becomes light and fluffy. This step is crucial because it incorporates air, contributing to the light texture of your pound cake.
Step 3: Add Eggs and Extracts
Next, add the eggs one at a time, mixing well after each addition to make sure they’re fully incorporated. Follow with the vanilla extract and almond extract, if using. These add a lovely fragrance that lifts the entire cake.
Step 4: Mix Dry Ingredients and Sour Cream
In a separate bowl, whisk together the flour, baking powder, and salt. Then add the dry ingredients to the wet mixture gradually, alternating with the sour cream, beginning and ending with dry ingredients. This back-and-forth mixing keeps the batter smooth and ensures the cake stays moist.
Step 5: Incorporate Cranberries
Toss the cranberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf during baking. Gently fold the cranberries into the batter, being careful not to overmix, which could break the berries and turn the cake pink.
Step 6: Bake the Cake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 55 to 65 minutes, until a toothpick inserted into the cake’s center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack for complete cooling.
How to Serve Christmas Cranberry Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar adds a snow-kissed appearance perfect for the holidays. For extra flair, drizzle a quick glaze made from powdered sugar mixed with a splash of orange juice or milk. The glaze enhances sweetness while adding a beautiful shine.
Side Dishes
This pound cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive brunch, serve alongside fresh fruit and spiced mulled cider to create a well-rounded holiday experience.
Creative Ways to Present
For a stunning centerpiece, place the cake on a decorative platter surrounded by fresh cranberries, rosemary sprigs, and cinnamon sticks. Alternatively, slice the cake into thick portions and add a spoonful of cranberry compote or orange marmalade on top to elevate the festive feel.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly in plastic wrap or store it in an airtight container. Kept at room temperature, it stays fresh and moist for about 3 to 4 days.
Freezing
You can freeze this Christmas Cranberry Pound Cake Recipe for up to 3 months. Slice it first and freeze layered with parchment paper in an airtight container or freezer bag. Thaw slices overnight in the fridge to enjoy later.
Reheating
Warm slices gently in the microwave for 15 to 20 seconds or in a low oven at 300°F (150°C) wrapped in foil to revive that just-baked feel. It tastes just as delightful as when freshly made.
FAQs
Can I use frozen cranberries in this recipe?
Yes! Frozen cranberries work perfectly and can go straight from the freezer into the batter without thawing, which helps them stay firm during baking.
What can I substitute for sour cream?
If you don’t have sour cream, plain Greek yogurt or buttermilk make excellent substitutes, providing similar moisture and tanginess.
Is this cake suitable for guests with nut allergies?
This recipe is naturally nut-free unless you add almond extract, which is optional. You can easily omit the almond extract to keep it allergy-friendly.
How do I prevent the cranberries from sinking?
Tossing the cranberries in flour before folding them into the batter creates a barrier that helps them stay evenly distributed rather than falling to the bottom.
Can I make this cake ahead for my holiday party?
Absolutely. This Christmas Cranberry Pound Cake Recipe tastes great when made a day ahead and wrapped tightly. The flavors even deepen with time, making it perfect for festive preparations.
Final Thoughts
This Christmas Cranberry Pound Cake Recipe is a timeless holiday treasure, combining simple ingredients with heartfelt joy to create a cake that’s moist, flavorful, and full of seasonal spirit. I encourage you to bake a loaf for your next celebration and watch it become a cherished tradition among your loved ones.
Print
Christmas Cranberry Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices
- Category: Dessert, Holiday
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Christmas Cranberry Pound Cake is a festive and moist holiday dessert featuring a tender crumb studded with fresh or frozen cranberries. Perfectly balanced with vanilla and almond extracts, this pound cake is a delightful treat to celebrate the season. Easy to prepare and baked to golden perfection, it can be dusted with powdered sugar or glazed for extra sweetness.
Ingredients
Butter Mixture
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon flour (to toss with cranberries)
Other Ingredients
- ½ cup sour cream
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
- Powdered sugar for dusting or glaze (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan thoroughly to ensure the pound cake doesn’t stick during baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add Eggs and Extracts: Add the eggs one at a time to the butter mixture, mixing well after each addition. Stir in the vanilla extract and almond extract if using for added flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix Batter: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing gently to maintain a light batter.
- Prepare Cranberries: Toss the cranberries in 1 tablespoon of flour; this helps prevent them from sinking to the bottom of the cake.
- Fold in Cranberries: Gently fold the floured cranberries into the batter to evenly distribute without breaking them.
- Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
- Serve: Before serving, dust the cake with powdered sugar or drizzle with a simple glaze made from powdered sugar mixed with milk or orange juice if desired.
Notes
- To make a glaze, mix 1 cup powdered sugar with 1–2 tablespoons milk or orange juice until smooth.
- This cake can be made a day ahead and keeps well for several days if wrapped tightly.
- Use fresh cranberries when possible for best texture; if using frozen, do not thaw to avoid discoloring and excess moisture.
- For a nutty aroma, almond extract is optional but recommended.
