Christmas Cranberry Pound Cake
Christmas Cranberry Pound Cake is a festive treat that combines the rich, buttery texture of classic pound cake with the tart punch of fresh cranberries. You get a lovely contrast…
Tip: save now, cook later.Christmas Cranberry Pound Cake is a festive treat that combines the rich, buttery texture of classic pound cake with the tart punch of fresh cranberries. You get a lovely contrast as the sweet cake meets bright, juicy bursts of cranberry throughout, making it perfect for holiday gatherings or just a cozy winter snack.
I love making this cake because it instantly fills the kitchen with warm, happy smells that feel like the holidays in every bite. One of my favorite things about it is the way the cranberries soften just enough while baking, keeping their tang without losing their texture. I like to use fresh cranberries when I can, but frozen work just fine too—just remember to give them a little toss in flour to help them stay evenly spread through the batter.
Serving this pound cake with a simple dusting of powdered sugar or a light glaze really brings out the festive feeling. Sometimes I add a dollop of whipped cream or even a scoop of vanilla ice cream for extra indulgence. It’s a perfect dessert to share over coffee or tea and always lands well with friends and family, making holiday moments even sweeter.
Key Ingredients & Substitutions
Cranberries: Fresh cranberries give a tart burst and pretty red color. If you only have frozen, no worries—just don’t thaw them to avoid extra moisture. Tossing them in flour before adding helps keep them from sinking.
Butter: Using unsalted, softened butter is key for a tender, moist cake. If you need a dairy-free option, try a butter substitute made for baking, but note texture may change slightly.
Sour Cream or Greek Yogurt: These add moisture and a slight tang that balances the sweetness well. If you don’t have either, you can substitute with buttermilk or a bit of milk plus a teaspoon of lemon juice.
Almond Extract: This is optional but adds a festive nutty note that pairs wonderfully with cranberry. Vanilla extract alone works fine, but almond gives that special holiday feel.
How Do I Keep the Cranberries from Sinking and Ensure a Moist Cake?
Two simple tips will help you get a well-balanced cranberry pound cake:
- Toss cranberries in flour: Before folding cranberries into the batter, coat them lightly with flour. This helps suspend them evenly in the cake instead of sinking to the bottom.
- Don’t overmix the batter: Mix dry ingredients into wet until just combined. Overmixing can make the cake dense and heavy.
- Check baking time carefully: Bake at 350°F, but start checking around 55 minutes with a toothpick. Cover with foil if browning too fast, so the cake cooks through without burning the top.
- Use sour cream or yogurt: These keep the cake moist and tender by adding richness and slight acidity.
With these tips, your pound cake will have a soft crumb and plenty of cranberry bursts throughout! Enjoy your baking!
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size to bake the cake evenly and get those nice slices.
- Mixing bowls – a large one for the batter and a smaller one for dry ingredients keeps things organized.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – for accuracy so your cake turns out just right.
- Wire rack – lets your cake cool evenly without getting soggy on the bottom.
- Whisk and spatula – whisk for dry ingredients and spatula for folding in cranberries gently.
Flavor Variations & Add-Ins
- Swap cranberries for dried cherries or fresh blueberries for a different fruity twist that still adds bursts of flavor.
- Add 1 tsp cinnamon or pumpkin pie spice to the dry mixture for warm holiday spice notes that make it cozy.
- Mix in ½ cup chopped nuts like pecans or walnuts to add crunch and nutty flavor throughout the cake.
- Fold in white chocolate chips with cranberries for a sweet contrast that pairs beautifully with tart berries.
How to Make Christmas Cranberry Pound Cake?
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, adds festive depth)
- 1/2 cup sour cream or full fat Greek yogurt
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 1 tbsp all-purpose flour (to toss with cranberries)
For the Glaze and Decoration:
- 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice or water
- Fresh cranberries for garnish
- Powdered sugar for dusting
- Sprigs of rosemary or pine for decoration (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 55 to 70 minutes to bake, and another 15 minutes to cool slightly before glazing. Total time is roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pan and Dry Ingredients:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 5 minutes. This will ensure a tender cake.
3. Add Eggs and Flavorings:
Beat in the eggs one at a time, making sure each egg is fully mixed before adding the next. Stir in the vanilla and almond extracts to add festive flavors.
4. Combine Sour Cream and Dry Ingredients:
Mix in the sour cream until smoothly combined. Then gradually add the dry ingredients to the wet mixture, stirring gently and just until you don’t see flour anymore — avoid overmixing to keep the cake tender.
5. Fold in Cranberries:
Toss the cranberries with 1 tablespoon of flour to prevent sinking, then fold them gently but evenly into the batter.
6. Bake the Cake:
Pour the batter into your prepared pan and smooth the top. Bake for 55 to 70 minutes. Check for doneness by inserting a toothpick into the center — it should come out clean or with a few moist crumbs. If the cake starts browning too fast, cover it loosely with foil during baking.
7. Cool and Glaze:
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it onto a wire rack to cool completely. Mix the powdered sugar with lemon juice (or water) until smooth and thick but pourable. Drizzle this glaze over the cooled cake.
8. Decorate and Serve:
Top the cake with fresh cranberries and a dusting of powdered sugar. Add sprigs of rosemary or pine branches for a festive touch if you like. Slice and enjoy the moist, buttery pound cake dotted with tart cranberries and a sweet glaze perfect for holiday celebrations!
Can I Use Frozen Cranberries for This Cake?
Yes! Use frozen cranberries straight from the freezer without thawing to prevent extra moisture. Just toss them in flour before folding into the batter to keep them evenly distributed.
How Should I Store Leftover Pound Cake?
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze sliced cake wrapped tightly in plastic wrap and foil.
Can I Make This Cake Ahead of Time?
Absolutely! Bake the cake and store it wrapped at room temperature or in the fridge. Add the glaze and decoration just before serving to keep everything fresh and festive.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, use full-fat Greek yogurt or buttermilk as an easy substitute. These add moisture and tenderness similarly well.
