If you’re searching for a show-stopping dessert that brings festive cheer and cozy flavors in every bite, look no further than this Christmas Cranberry Pound Cake Recipe. This cake beautifully balances tart cranberries with zesty orange and a tender, buttery crumb, making it the perfect centerpiece for your holiday celebrations. The moist texture combined with a delicate orange glaze creates a delightful treat that feels both classic and refreshingly seasonal—a true crowd-pleaser that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the ingredients for this Christmas Cranberry Pound Cake Recipe is delightfully simple. Each one plays its crucial role, from the rich butter that brings moistness and flavor, to the fresh cranberries adding that signature holiday tartness. The orange zest and juice brighten the cake with citrusy notes, while sour cream ensures a wonderfully tender crumb that keeps this pound cake irresistibly soft.
- Unsalted butter: Using softened butter helps achieve a smooth, creamy batter essential for the perfect pound cake texture.
- Granulated sugar: Provides sweetness and aids in creating a tender crumb.
- Large eggs: Eggs bind the ingredients together and add richness to the cake.
- Vanilla extract: Adds depth of flavor with its warm, sweet aroma.
- Orange zest: Gives the cake that fresh citrus punch to complement the cranberries.
- All-purpose flour: The main structure builder of our pound cake, giving it a firm yet tender bite.
- Baking powder: Ensures the cake rises nicely without being too dense.
- Salt: Balances the sweetness and enhances other flavors.
- Sour cream: Introduces moisture and slight tanginess, keeping the cake soft and rich.
- Orange juice: Adds extra citrus moisture and flavor harmony with the zest and glaze.
- Fresh or frozen cranberries: For that vibrant burst of tartness in every bite—either option works beautifully.
- Powdered sugar: Used to make a smooth, sweet glaze that ties the entire cake together.
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). Generously grease and flour a 9×5-inch loaf pan or a bundt pan if you want a more festive shape. This step is essential to ensure your cake releases easily after baking and has a beautifully even crust.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale—this usually takes about 3 to 4 minutes with an electric mixer. This aeration stage is key for a tender, airy crumb in your pound cake.
Step 3: Add Eggs, Vanilla, and Orange Zest
Beat the eggs in, one at a time, making sure each is fully incorporated before adding the next. Next, stir in the vanilla extract and fresh orange zest. These ingredients amplify the flavor profile by adding sweet warmth and a citrus fragrance that resonates throughout the cake.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. This ensures the raising agent and seasoning are evenly distributed, preventing any clumps that could disrupt the texture.
Step 5: Mix Wet and Dry Ingredients Alternately
Gradually add the dry mixture into the wet ingredients, alternating with sour cream and orange juice. This method helps maintain a smooth batter and enough moisture, producing that famous tender crumb pound cakes are known for. Mix just until combined to avoid overworking the flour.
Step 6: Fold in the Cranberries
Gently fold in your fresh or frozen cranberries. These little bursts of tartness will contrast beautifully with the sweet and citrusy cake base. Be careful not to overmix here to preserve the cranberries’ shape and color.
Step 7: Bake to Perfection
Pour the batter into your prepared pan, smoothing the surface for even baking. Bake for 60 to 70 minutes. Keep an eye on the cake; if the top starts browning too quickly, loosely cover it with foil to prevent burning. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Step 8: Cool and Glaze
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, whisk together powdered sugar, orange juice, and vanilla extract to make a glossy glaze. Drizzle it generously over your cake, allowing it to set and add a final touch of citrus-sweet magic.
How to Serve Christmas Cranberry Pound Cake Recipe
Garnishes
Enhance your cake’s festive vibe by sprinkling it with fresh cranberries and a little extra orange zest on top of the glaze. A dusting of powdered sugar can also mimic a light snowfall effect, perfect for holiday tables.
Side Dishes
This pound cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla bean ice cream for an indulgent finish. For a less decadent option, a small bowl of warmed cranberry sauce or orange marmalade is delightful alongside each slice.
Creative Ways to Present
Turn your cake into a stunning centerpiece by placing it on a festive cake stand surrounded by pinecones, holly, or miniature ornaments. You can also slice and serve individual pieces with a festive sprig of rosemary or mint for a fresh green accent.
Make Ahead and Storage
Storing Leftovers
Leftover Christmas Cranberry Pound Cake Recipe is best stored in an airtight container at room temperature for up to 3 days. This keeps it moist and fresh without the fridge drying it out.
Freezing
If you want to save some for later, wrap the cooled cake tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.
Reheating
To refresh a slice, warm it gently in the microwave for 15 to 20 seconds or in a low oven (300°F) for about 10 minutes. The warmth brings back that freshly-baked feel and loosens up the glaze beautifully.
FAQs
Can I use frozen cranberries in this Christmas Cranberry Pound Cake Recipe?
Absolutely! Frozen cranberries work just as well as fresh ones here. Just be sure to fold them in gently while still frozen to prevent the batter from turning pink, and avoid thawing them beforehand to keep the color vibrant.
Is sour cream necessary for this recipe?
Sour cream adds moisture and tenderness that makes this pound cake truly special. If you don’t have sour cream, you can substitute an equal amount of Greek yogurt or buttermilk with slightly adjusted baking powder, but the texture might be a touch different.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free flour blend suitable for baking, this Christmas Cranberry Pound Cake Recipe can be adapted. Be sure to choose a blend with xanthan gum or add it yourself for structure.
How do I prevent the cake from drying out?
Don’t overbake your cake and always check for doneness with a toothpick. Also, make sure to cool it properly and store leftovers in an airtight container to lock in moisture. The sour cream also helps maintain softness.
Can I add nuts to this pound cake?
Yes! Adding chopped pecans or walnuts can provide a lovely crunch and additional depth of flavor. Fold in about ½ cup with the cranberries in Step 6 for the perfect balance.
Final Thoughts
There’s something truly magical about the flavors and warmth of the Christmas Cranberry Pound Cake Recipe. It’s not just a dessert—it’s a celebration in every bite, perfect for bringing people together around the table. Whether you’re baking for family, friends, or just treating yourself, this cake will bring joy and festive spirit with every slice. I can’t wait for you to try it and make it your own holiday tradition!
Print
Christmas Cranberry Pound Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Cranberry Pound Cake is a moist and flavorful dessert featuring a tender crumb infused with orange zest and studded with fresh cranberries. Topped with a sweet and tangy orange glaze, this cake is perfect for holiday gatherings or a seasonal treat.
Ingredients
Cake
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup orange juice
- 1 1/2 cups fresh or frozen cranberries
Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to ensure the cake won’t stick after baking.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes. This helps incorporate air for a tender texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract and orange zest to infuse the batter with citrusy aroma.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and orange juice. Mix just until combined to avoid overworking the batter, which can result in a dense cake.
- Fold in Cranberries: Gently fold in the fresh or frozen cranberries, distributing them evenly throughout the batter without crushing.
- Fill the Pan and Smooth: Pour the cake batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with foil to prevent burning.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, which helps the cake set properly.
- Prepare and Add Glaze: Whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Drizzle this glaze over the cooled cake before serving to add a sweet, citrusy finishing touch.
Notes
- Use fresh or frozen cranberries; if frozen, do not thaw before adding to batter to prevent color bleeding.
- If you don’t have sour cream, you can substitute with plain Greek yogurt for a similar texture.
- Cover the cake loosely with foil during baking if the surface begins to brown too fast.
- For an extra festive touch, garnish with additional fresh cranberries or orange zest on the glaze.
- This cake is best served at room temperature and can be stored tightly covered at room temperature for up to 3 days or refrigerated for up to a week.
