There’s something magical about a slice of Christmas Cranberry Pound Cake — it’s moist, buttery, and bursting with tart cranberries and a kiss of citrus. This festive treat is the ultimate holiday dessert: simple to make, stunning on your table, and absolutely irresistible with its sweet orange glaze. Whether you serve it for a cozy family breakfast or as a showstopper after Christmas dinner, each bite brings a perfect balance of tangy fruit and rich, almond-scented cake that captures the season’s spirit.
Ingredients You’ll Need
The beauty of this Christmas Cranberry Pound Cake is how everyday ingredients come together to create a truly extraordinary loaf. Each component plays a key role, from the richness of butter to the brightness of fresh cranberries and orange zest — you’ll taste the difference in every bite!
- Unsalted butter (1 cup, softened): Provides the rich, tender crumb that defines a classic pound cake.
- Granulated sugar (1 1/2 cups): Sweetens the cake and helps achieve that beautiful, golden crust.
- Large eggs (4): Bind everything together and add structure for a dense, satisfying slice.
- Vanilla extract (1 teaspoon): Adds warmth and enhances all the other flavors.
- Almond extract (1/2 teaspoon): Brings a subtle nutty note that takes this cake to the next level.
- All-purpose flour (2 cups): The backbone of your batter, giving it shape and substance.
- Baking powder (1/2 teaspoon): Ensures just the right amount of lift for a moist, dense loaf.
- Salt (1/2 teaspoon): Balances the sweetness and intensifies all those delightful flavors.
- Sour cream (1/2 cup): Keeps the cake extra moist and tender, with a slight tang that complements the cranberries.
- Fresh cranberries (1 1/2 cups, tossed with 1 tablespoon flour): Add bursts of tartness and gorgeous pops of color throughout.
- Orange zest (1 tablespoon): Infuses the cake with bright, citrusy flavor — so festive!
- Glaze (optional): 1 cup powdered sugar and 2–3 tablespoons orange juice for a sweet, tangy finish that makes this cake shine.
How to Make Christmas Cranberry Pound Cake
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for effortless removal later. This simple prep makes all the difference — you want your beautiful Christmas Cranberry Pound Cake to slide out easily and look picture-perfect!
Step 2: Cream 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, about 3–4 minutes. This step is key for a fine, delicate crumb, so don’t rush it! The air you whip in here is what creates that signature pound cake texture.
Step 3: Add Eggs and Flavors
Add the eggs one at a time, beating well after each addition to fully incorporate and keep the batter glossy and smooth. Stir in the vanilla extract, almond extract, and orange zest — this trio brings out the cake’s holiday personality and infuses every bite with cheer.
Step 4: Combine Dry Ingredients and Mix
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream. Begin and end with the flour, mixing gently until everything is just combined. This method ensures your Christmas Cranberry Pound Cake stays tender and never tough.
Step 5: Fold in Cranberries
Toss your fresh cranberries with a tablespoon of flour — this helps prevent them from sinking as the cake bakes. Gently fold the cranberries into the batter, taking care not to overmix. You want those jewel-like berries to stay whole for pretty slices!
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The aroma filling your kitchen will be pure holiday joy! Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 7: Glaze and Finish
Once your cake is cool, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze generously over the top, letting it drip down the sides. The sweet-tart glaze is the crowning touch that makes this Christmas Cranberry Pound Cake utterly irresistible.
How to Serve Christmas Cranberry Pound Cake
Garnishes
A light dusting of powdered sugar or a scattering of sugared cranberries instantly elevates your Christmas Cranberry Pound Cake, making it look as festive as it tastes. For an extra pop of color, try adding a few strips of orange zest or a sprig of rosemary—guests will be wowed before they even take a bite!
Side Dishes
Pair your pound cake with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a spoonful of citrus curd. For a brunch vibe, serve alongside fresh fruit salad and a hot mug of coffee or spiced tea. The tanginess of the cranberries plays beautifully with creamy, sweet, and tart accompaniments.
Creative Ways to Present
Slice your Christmas Cranberry Pound Cake thick and arrange on a pretty platter, or cut into slender fingers for a dainty dessert buffet. For gifting, wrap cooled slices in parchment and tie with festive string, or bake smaller loaves for thoughtful homemade presents. You can even toast slices and spread with butter for a decadent holiday breakfast!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Christmas Cranberry Pound Cake tightly in plastic wrap or foil and store at room temperature for up to three days. The flavors deepen and meld overnight, making those next-day slices even more delicious. If your kitchen is warm, pop the wrapped cake in the fridge to keep it fresh.
Freezing
This cake is a dream for make-ahead holiday baking! Once completely cooled, wrap whole loaves or individual slices in a layer of plastic wrap followed by foil. Freeze for up to two months. To serve, thaw overnight in the fridge or at room temperature, then add the glaze just before serving for that fresh-baked look.
Reheating
If you prefer your pound cake slightly warm, simply microwave individual slices for about 10–15 seconds, or place them in a low oven (300°F) for a few minutes. Just be sure to glaze after reheating for the best texture and shine.
FAQs
Can I use frozen or dried cranberries instead of fresh?
Absolutely! For frozen cranberries, use them straight from the freezer (no need to thaw) to avoid staining the batter. If using dried cranberries, soak them briefly in warm water, then drain well and fold into the batter as you would fresh. The result is still a deliciously colorful and tangy Christmas Cranberry Pound Cake.
My cake sank in the middle. What went wrong?
A sunken cake often means it was underbaked or the oven temperature was too low. Be sure to check for doneness with a toothpick, and avoid opening the oven door too early. Also, measure your leavening carefully and don’t overmix the batter once the flour is added.
Can I double the recipe for a larger crowd?
Yes, you can double the recipe! Simply use two loaf pans or a bundt pan, adjusting the baking time as needed. Keep a close eye on doneness; larger cakes may need extra time in the oven.
Is it possible to make this cake gluten-free?
You can substitute a good-quality, cup-for-cup gluten-free all-purpose flour blend for the regular flour. The texture may be a touch different, but you’ll still get a delightful and festive Christmas Cranberry Pound Cake to share with everyone.
How long does the glaze take to set?
The orange glaze typically sets within 20–30 minutes at room temperature. If you like a thicker glaze, simply add more powdered sugar; for a thinner drizzle, use more orange juice. Either way, it’s the perfect finishing touch.
Final Thoughts
If you’re searching for a new holiday tradition, make this Christmas Cranberry Pound Cake your go-to treat! It’s easy, beautiful, and overflowing with festive flavor. Whether you bake it for loved ones or as a special gift, you’ll find yourself coming back to this recipe year after year. Happy baking!
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Christmas Cranberry Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A festive and rich Christmas Cranberry Pound Cake bursting with tart fresh cranberries and bright orange zest, perfect for holiday gatherings. This moist and buttery pound cake is flavored with vanilla and almond extracts, complemented by a optional orange glaze that adds a sweet citrus finish.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 cups fresh cranberries (tossed with 1 tablespoon flour)
- 1 tablespoon orange zest
Glaze (optional)
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy cake removal.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which should take about 3 to 4 minutes using a mixer on medium speed.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate them smoothly. Then mix in the vanilla extract, almond extract, and orange zest until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed.
- Mix Batter: Add the dry ingredients to the wet mixture in three additions, alternating with the sour cream. Begin and end with the flour mixture. Mix gently just until combined to avoid overworking the batter.
- Add Cranberries: Toss the fresh cranberries with 1 tablespoon of flour to prevent them from sinking during baking, then gently fold them into the batter evenly.
- 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 in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze (Optional): In a small bowl, whisk together the powdered sugar and orange juice until smooth. Drizzle the glaze evenly over the cooled cake for a sweet, citrusy finish.
Notes
- You can substitute fresh cranberries with frozen cranberries; do not thaw before using to avoid excess moisture.
- Dried cranberries can also be used but soak them briefly in warm water and drain well before adding to the batter.
- This pound cake freezes well, making it an excellent option for make-ahead holiday baking.
- For a less sweet version, reduce the sugar by 1/4 cup and adjust the glaze accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
