The Christmas Cranberry Pound Cake is a holiday treat that brings together the buttery richness of classic pound cake and the tart, festive pop of cranberries in every bite. It’s the kind of dessert that will make your whole kitchen smell like Christmas, and its cheerful slices look gorgeous on every holiday dessert table. Whether you’re sharing it with family over a mug of hot cocoa or gifting it to a neighbor, this cake is guaranteed to put a smile on everyone’s face, thanks to its dreamy crumb and tangy bursts of cranberry flavor.

Christmas Cranberry Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

This Christmas Cranberry Pound Cake comes together with just a handful of pantry staples and a few special touches. Each ingredient has a purpose—from building the cake’s tender crumb, to balancing sweetness, to delivering that signature cranberry zing.

Unsalted butter (1 cup, softened): Gives the cake its signature richness and a beautifully buttery texture.
Granulated sugar (1 3/4 cups): Sweetens the batter and helps achieve a golden crust.
Eggs (4 large): Bind the ingredients together and add lift for a tender, light crumb.
Vanilla extract (1 tsp): Adds a lovely, aromatic warmth and depth to the flavor profile.
Almond extract (1/2 tsp, optional): Offers a subtle, nutty undertone that complements the cranberries.
All-purpose flour (2 1/2 cups): Forms the backbone of the cake, ensuring it holds up without being dense.
Baking powder (1/2 tsp): Gives the pound cake just enough lift for a soft crumb.
Salt (1/2 tsp): Balances all the flavors and enhances both the butter and cranberry notes.
Sour cream (1/2 cup): Adds moistness and a slight tang that pairs perfectly with the cranberries.
Fresh or frozen cranberries (2 cups): Be the sparkling jewels—never thaw if frozen—to keep the berries whole and their color bright.
Flour (1 tbsp, for tossing cranberries): Lightly coats the cranberries and keeps them from sinking to the bottom.
Powdered sugar (1 cup, optional glaze): Blends into a silky glaze for a picture-perfect finish.
Orange juice or milk (2–3 tbsp, for glaze): Lends citrusy brightness or creamy richness to the topping.
Vanilla extract (1/2 tsp, for glaze): Adds extra sweetness and aroma to the glaze.

How to Make Christmas Cranberry Pound Cake

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F (175°C). Generously grease a 9×5-inch loaf pan or a bundt pan, making sure every nook is coated so your cake releases easily. Gather all your ingredients and measure them out. If you’re using frozen cranberries, don’t thaw them—this helps them hold up during baking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat together the softened butter and granulated sugar with a hand mixer or stand mixer on medium-high speed. Keep mixing until the mixture is light and fluffy, about 3 to 4 minutes. This step is key to making your Christmas Cranberry Pound Cake extra tender and airy.

Step 3: Add Eggs and Flavorings

Crack in the eggs one at a time, mixing well after each addition. Once all eggs are incorporated, mix in the vanilla extract and almond extract (if you’re using it). This fragrant blend builds the cake’s festive flavor base.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures your leavening is evenly distributed so the cake rises evenly. Gradually add the dry mixture to the wet ingredients, alternating with the sour cream—start and finish with the dry. Mix just until everything is combined and smooth.

Step 5: Add Cranberries

Toss the cranberries in a tablespoon of flour, shaking off any excess, to keep them from sinking to the bottom. Gently fold them into your cake batter, being careful not to break the berries so your Christmas Cranberry Pound Cake looks dotted with gorgeous, whole cranberries.

Step 6: Bake to Perfection

Scoop the batter into your prepared pan, smoothing out the top. Slide it into the oven and bake for 60–70 minutes (or 50–60 for a bundt pan). Check with a toothpick inserted into the center—when it comes out clean, the cake’s ready. Cool in the pan for 15 minutes, then turn it out onto a wire rack to finish cooling.

Step 7: Make the Glaze (Optional)

While the cake cools, whisk together powdered sugar, orange juice (or milk), and vanilla extract until it’s smooth and pourable. Once your Christmas Cranberry Pound Cake has cooled completely, drizzle the glaze generously over the top for a shiny, sweet finish.

How to Serve Christmas Cranberry Pound Cake

Garnishes

For a striking presentation, dust the cooled cake with a little extra powdered sugar, scatter a handful of fresh cranberries on top, or add festive sprigs of rosemary. The glaze catches the light beautifully, making each slice look as special as it tastes.

Side Dishes

Serve each thick slice with a swoop of freshly whipped cream or a scoop of velvety vanilla ice cream. A mug of hot tea, mulled wine, or spiced coffee rounds out the holiday spirit, making every bite of Christmas Cranberry Pound Cake even cozier.

Creative Ways to Present

Try slicing the cake into mini loaves for sweet edible gifts, or serve on a vintage holiday platter, garnished with sugared cranberries. If you’re hosting brunch, cube the cake and layer it with whipped cream and orange zest in individual trifle cups—so simple, so eye-catching!

Make Ahead and Storage

Storing Leftovers

Any leftover slices of Christmas Cranberry Pound Cake can be tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to three days. The flavor even deepens as it sits, making those second-day slices extra delicious!

Freezing

To freeze, wrap the fully cooled cake (whole or sliced) securely in a double layer of plastic wrap and then foil. Store it in the freezer for up to three months. Thaw overnight at room temperature before serving.

Reheating

If you enjoy warm pound cake, gently reheat individual slices in the microwave for about 10–15 seconds. For larger portions, warm in a low oven (300°F) for 10 minutes. The cake stays moist and fluffy, perfect when served freshly warmed.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, you can swap in dried cranberries, though the texture and flavor will be slightly different. To prevent them from being too chewy, try soaking dried cranberries in orange juice or warm water for about 10 minutes before folding them into the batter.

Why toss the cranberries in flour?

Tossing the cranberries in flour helps suspend them in the batter so they don’t all sink to the bottom during baking, ensuring each slice of Christmas Cranberry Pound Cake is studded with juicy berry bites.

How do I know when the cake is done?

Insert a toothpick into the center of the cake—if it comes out clean or with just a few moist crumbs (not wet batter), your pound cake is perfectly baked. Try not to overbake, as this can dry out the crumb.

Can I add orange zest to the batter?

Absolutely! Orange zest adds a zippy, bright flavor that’s fantastic alongside cranberries. Add about one tablespoon of freshly grated orange zest to the batter with the wet ingredients for an even more festive twist.

What’s the best way to glaze the cake?

For a lovely, even drizzle, let the cake cool completely, then use a spoon or small pitcher to gently pour the glaze over the top, allowing it to naturally drip down the sides. If you want a thicker glaze, use less liquid; for a thinner glaze, add a touch more.

Final Thoughts

If you’re looking for a dessert that’s as dazzling as it is delicious, you have to try making Christmas Cranberry Pound Cake. It’s a holiday showstopper with nostalgic flavors and just the right amount of wow-factor for any celebration. I can’t wait for you to share this beautiful treat with the people you love!

Christmas Cranberry Pound Cake Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 10–12 slices 1x
Diet: Vegetarian

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Description

Indulge in the festive flavors of the season with this delightful Christmas Cranberry Pound Cake. A moist and tender cake studded with juicy cranberries, perfect for holiday gatherings or a sweet treat any time.

Ingredients

Scale

Main Cake:

1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 tsp almond extract (optional)
2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup sour cream
2 cups fresh or frozen cranberries (if frozen, do not thaw)
1 tbsp flour (for tossing cranberries)

Optional Glaze:

1 cup powdered sugar
2–3 tbsp orange juice or milk
1/2 tsp vanilla extract

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or a bundt pan.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3–4 minutes. Beat in the eggs one at a time, then add vanilla and almond extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients.
Add Cranberries: Toss the cranberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes (50–60 minutes for a bundt pan), or until a toothpick inserted into the center comes out clean.
Cool and Glaze: Cool in the pan for 15 minutes before turning out onto a wire rack to cool completely. For the glaze, whisk together powdered sugar, orange juice (or milk), and vanilla until smooth. Drizzle over the cooled cake before serving.