If you’re looking to infuse your holiday celebrations with a slice of pure joy, this Christmas Cranberry Pound Cake Recipe is your golden ticket. Bursting with tangy cranberries nestled in a rich, buttery pound cake, it effortlessly combines festive flavors with a moist, tender crumb that feels like a warm hug on a chilly winter day. It’s simple enough for a weekday bake but elegant enough to take center stage at any holiday gathering, making it a true crowd-pleaser you’ll want to revisit year after year.
Ingredients You’ll Need
Every ingredient in this Christmas Cranberry Pound Cake Recipe plays a crucial role in creating its irresistible texture and holiday flair. The balance between richness, tartness, and a hint of warmth makes this cake truly unforgettable.
- 1 cup unsalted butter, softened: Provides a creamy base that keeps the cake tender and moist.
- 1 ¾ cups granulated sugar: Sweetens the cake perfectly without overpowering the cranberry’s tartness.
- 4 large eggs: Help give the pound cake its signature dense, yet light texture.
- 1 teaspoon vanilla extract: Adds a warm, familiar aroma that complements the cranberries beautifully.
- ½ teaspoon almond extract: Brings a subtle nutty note, enhancing the festive flavor profile.
- 2 cups all-purpose flour: The structure behind the cake, making it stable but soft.
- ½ teaspoon baking powder: Ensures just enough lift for a tender crumb.
- ½ teaspoon salt: Balances and enhances all the sweetness and flavors.
- ½ cup sour cream: Adds moisture and a slight tang, elevating the pound cake’s richness.
- 2 cups fresh or frozen cranberries (do not thaw if frozen): These jewels of tartness bring the cake to life with bursts of bright flavor.
- 1 tablespoon flour (for tossing cranberries): Helps keep the cranberries suspended evenly throughout the batter.
- Optional powdered sugar for dusting or glaze for topping: Perfect for adding a festive, elegant finish.
How to Make Christmas Cranberry Pound Cake Recipe
Step 1: Prepare Your Baking Equipment
Start by preheating your oven to 350°F (175°C) and greasing and flouring a 9×5-inch loaf pan. This ensures your pound cake has that perfect golden crust and comes out smoothly without sticking—so don’t skip this step!
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy. This stage is crucial as it incorporates air into the batter, which helps give your pound cake a delicate lift despite its dense nature.
Step 3: Add Eggs and Extracts
Add the eggs one at a time, beating well between each addition. This step ensures the eggs get fully incorporated, giving the cake a smooth consistency. Then, stir in the vanilla and almond extracts for that unmistakable festive aroma.
Step 4: Combine Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking powder, and salt. Combining these dry ingredients ahead of time helps distribute the leavening agents evenly throughout the batter, leading to consistent baking.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with the flour mixture. This method keeps the batter smooth, prevents overmixing, and ensures the cake stays tender.
Step 6: Prepare and Fold in Cranberries
Toss the cranberries with 1 tablespoon of flour to keep them from sinking to the bottom during baking. Gently fold them into the batter so they’re distributed evenly, giving every slice that signature burst of vibrant tartness.
Step 7: Bake to Perfection
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. The long bake time builds a beautifully browned crust and moist interior that sets this cake apart.
Step 8: Cool and Finish
Allow the cake to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar or drizzle your favorite glaze for an added touch of holiday elegance.
How to Serve Christmas Cranberry Pound Cake Recipe
Garnishes
Simple garnishes can transform this pound cake into a festive showstopper. A light dusting of powdered sugar mimics a delicate snowfall, while a citrus glaze adds brightness and shine. Fresh cranberries or sprigs of rosemary on the side add a beautiful, seasonal touch too.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For brunch, try serving it alongside a cup of mulled cider or rich coffee to enhance the festive flavors.
Creative Ways to Present
Consider slicing the cake into thin pieces and serving it on a rustic wooden board decorated with cranberries and pine branches for a charming holiday vibe. You can also layer slices with cream cheese frosting and cranberries for a unique cake stack that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover Christmas Cranberry Pound Cake Recipe tightly wrapped in plastic wrap or in an airtight container at room temperature. It stays fresh for up to 3 days while maintaining its moist texture.
Freezing
This pound cake freezes beautifully. Wrap it securely in plastic wrap and place it in a freezer bag or container, where it will keep its flavor and texture for up to 3 months. Thaw it overnight in the refrigerator before serving.
Reheating
If you want to enjoy your pound cake warm, gently reheat slices in the microwave for about 15 seconds or warm the whole cake in a low oven (around 300°F) for 10-15 minutes. This brings back that freshly baked feeling with every bite.
FAQs
Can I use frozen cranberries for the Christmas Cranberry Pound Cake Recipe?
Absolutely! Use frozen cranberries straight from the freezer without thawing and toss them with flour to prevent sinking. This helps keep the berries evenly spread and the cake moist.
What makes this cake different from a regular pound cake?
This version combines the classic dense, buttery pound cake with the tartness and seasonal appeal of fresh cranberries, plus subtle almond and vanilla flavors that make it perfect for holiday celebrations.
Can I add zest or spices to this recipe?
Yes! Adding orange zest is a wonderful festive twist that complements cranberries perfectly. For a spiced touch, a pinch of cinnamon or nutmeg can also be added to the dry ingredients.
How should I store the cake if I want to serve it over a few days?
Keep the cake wrapped tightly at room temperature for up to three days. If you want to extend freshness, store it in the refrigerator wrapped well, but bring it back to room temperature before serving for the best flavor.
Is this recipe suitable for vegetarians?
Yes, this Christmas Cranberry Pound Cake Recipe is vegetarian-friendly, as it contains no meat or gelatin-based ingredients, making it a fantastic holiday treat for all diets.
Final Thoughts
This Christmas Cranberry Pound Cake Recipe is a charming and delicious way to bring warmth and festive flavor to your holiday table. With its tender crumb, vibrant cranberries, and subtle seasonal hints, it’s a guaranteed crowd-pleaser. Don’t hesitate to bake this beauty and share slices of joy with your friends and family this season!
Print
Christmas Cranberry Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This festive Christmas Cranberry Pound Cake is a moist and flavorful holiday treat featuring fresh or frozen cranberries folded into a tender, buttery batter. Enhanced with vanilla and almond extracts, this classic American dessert is perfect for holiday gatherings, offering a delightful balance of sweetness and tanginess in every slice.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon flour (for tossing cranberries)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup sour cream
Fruit
- 2 cups fresh or frozen cranberries (do not thaw if frozen)
Optional Toppings
- Powdered sugar for dusting
- Glaze for topping
Instructions
- Prepare Pan and Oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps to incorporate air for a tender cake.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition to ensure smooth blending. Then add the vanilla and almond extracts for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening and salt.
- Mix Batter: Gradually add the dry ingredients to the wet mixture while alternating with the sour cream, starting and ending with the dry ingredients. This technique helps maintain a smooth, thick batter.
- Prepare Cranberries: Toss the fresh or frozen cranberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking, then gently fold them into the batter.
- Pour Batter and Bake: Transfer the batter into the prepared loaf pan, smoothing the top evenly. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with glaze before serving.
Notes
- You can add orange zest to the batter for a festive citrus twist to complement the cranberries.
- This pound cake freezes well and makes an excellent holiday gift.
