If you’re looking for a holiday treat that perfectly balances festive flavor and comforting richness, let me introduce you to this Christmas Cranberry Pound Cake Recipe. It’s a wonderfully moist and buttery cake studded with bright, tart cranberries that pop in every bite, making it an instant crowd-pleaser at any holiday gathering. The hint of almond and vanilla extracts adds an inviting warmth, while an optional glaze turns it into a beautiful showstopper for your dessert table. Whether it’s for Christmas morning coffee or an after-dinner indulgence, this cake truly captures the spirit of the season in every slice.
Ingredients You’ll Need
Getting ready to bake this Christmas Cranberry Pound Cake Recipe is delightfully simple because the ingredients are all familiar staples you might already have, yet each plays a crucial role. From the creamy butter enhancing the tender crumb to the fresh cranberries adding vibrant color and zing, every element ensures a perfectly balanced cake full of festive cheer.
- Unsalted butter: Using softened butter helps create a light and fluffy cake texture.
- Granulated sugar: Sweetens the cake while helping to tenderize the crumb.
- Large eggs: Provide structure and richness, best at room temperature for smooth mixing.
- Vanilla extract: Adds a warm, classic flavor that ties everything together.
- Almond extract: A little goes a long way to infuse subtle nutty sweetness.
- All-purpose flour: The backbone of the cake giving it the perfect rise and crumb.
- Baking powder: Leavens the cake to a tender and airy finish.
- Salt: Enhances all the flavors and balances sweetness.
- Sour cream: Adds moistness and a slight tang for depth of flavor.
- Fresh cranberries: Halved for bursts of tartness and their gorgeous red hue.
- Flour for cranberries: Tossing the cranberries keeps them from sinking during baking.
- Optional glaze: A mixture of powdered sugar, milk, and vanilla creates a shiny, sweet finish.
How to Make Christmas Cranberry Pound Cake Recipe
Step 1: Prepare your pan and preheat the oven
Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan. For the easiest cake removal, line the pan with parchment paper — this small step will save you from any sticky situations and keep your cake perfectly intact.
Step 2: Cream the butter and sugar
Using a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This technique incorporates air, which is key for that lovely tender crumb we all want in a pound cake.
Step 3: Add eggs and extracts
Beat in the eggs one at a time, making sure each is fully mixed before adding the next. This slow addition helps maintain the airiness from the creaming step. Then stir in the vanilla and almond extracts to layer in warm, cozy flavors.
Step 4: Combine dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening and seasoning, which helps the cake rise beautifully and taste balanced.
Step 5: Alternate adding dry ingredients and sour cream
Add the dry mixture to the butter mixture in portions, alternating with sour cream. Begin and end with the dry ingredients, folding gently but thoroughly after each addition. This method keeps the batter smooth and moist without overmixing.
Step 6: Prepare cranberries and fold into batter
Toss the halved fresh cranberries in a tablespoon of flour. This simple trick prevents them from sinking to the bottom of your cake, ensuring every slice bursts with those bright pops of cranberry throughout. Gently fold the cranberries into the batter to avoid breaking them.
Step 7: Bake and cool
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. Once out of the oven, let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Step 8: Optional glaze finishing touch
If you want to dress up your Christmas Cranberry Pound Cake Recipe even more, whisk together powdered sugar, a few tablespoons of milk, and a splash of vanilla extract to create a silky glaze. Drizzle it over the cooled cake for a sweet and shiny finish that’s as festive as it is delicious.
How to Serve Christmas Cranberry Pound Cake Recipe
Garnishes
Adding a few extra garnishes makes serving this cake even more special. Try sprinkling some finely chopped pistachios or a dusting of powdered sugar to enhance visual appeal. Fresh cranberries or sprigs of rosemary also bring a lovely holiday vibe and intrigue with their color and texture.
Side Dishes
This cranberry pound cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a cozy dessert combo. For a festive breakfast twist, try serving with a side of spiced mulled cider or hot chocolate to complement the cake’s rich, tangy notes perfectly.
Creative Ways to Present
Present your cake on a rustic wooden board surrounded by a few fresh cranberries and pine branches to evoke holiday charm. You can also slice the cake into smaller pieces and stack them with layers of cranberry jam or cream cheese frosting in between to create an impressive layered dessert.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Christmas Cranberry Pound Cake Recipe tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. This helps maintain moisture and freshness so each bite tastes as delightful as when it was freshly baked.
Freezing
This cake freezes wonderfully for up to two months. Wrap it tightly in plastic and then foil, or place slices in freezer bags to avoid freezer burn. When you want a festive treat, just thaw overnight in the fridge and enjoy.
Reheating
If you prefer your pound cake slightly warmed, pop individual slices into the microwave for 10 to 15 seconds or warm gently in the oven wrapped in foil. Adding a bit of whipped cream or glaze after reheating elevates it back to fresh-from-the-oven magic.
FAQs
Can I use frozen cranberries for this Christmas Cranberry Pound Cake Recipe?
Absolutely! You can use frozen cranberries straight from the freezer without thawing. Just toss them in flour as usual, and they will work perfectly in the cake.
What if I don’t have almond extract?
If almond extract is not on hand, simply omit it or add an extra half teaspoon of vanilla extract for flavor. The cake will still be delicious and festive.
Can I make this recipe dairy-free?
You can substitute the butter with a dairy-free margarine and use a dairy-free yogurt in place of sour cream. The texture may vary slightly but the cake will still be tasty.
Is it possible to turn this into cupcakes?
Yes! Pour the batter into lined muffin tins and reduce the baking time to about 25 to 30 minutes. Keep an eye on them and test with a toothpick for doneness.
How can I add a citrus twist to this pound cake?
Add about a tablespoon of fresh orange zest to the batter. This brightens the flavor wonderfully and pairs beautifully with the cranberries.
Final Thoughts
This Christmas Cranberry Pound Cake Recipe is one of those joyful baking treasures that brings warmth, flavor, and a bit of holiday magic to any occasion. I encourage you to try this recipe and share it with your loved ones — it’s guaranteed to become one of your seasonal favorites, just like it is mine. Happy baking and even happier holidays!
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Christmas Cranberry Pound Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A festive and moist Christmas Cranberry Pound Cake featuring tart fresh cranberries baked into a rich, buttery batter. This traditional American holiday dessert is enhanced with vanilla and almond extracts and can be topped with an optional sweet glaze. Perfect for holiday celebrations or cozy winter treats.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 2 cups fresh cranberries, halved
- 1 tablespoon all-purpose flour (for tossing with cranberries)
Optional Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal of the cake.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter with the granulated sugar until the mixture is light and fluffy, creating a smooth base for your cake.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and almond extracts for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and sour cream to the butter mixture, starting and finishing with the dry ingredients. Mix gently to avoid overworking the batter.
- Prepare Cranberries: Toss the halved fresh cranberries with 1 tablespoon of flour to prevent them from sinking in the batter, then fold them in gently to maintain their shape and distribution.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely, ensuring the cake sets properly.
- Optional Glaze: If desired, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake for a sweet finishing touch.
Notes
- Frozen cranberries can be used as a substitute for fresh ones without thawing.
- Add 1 tablespoon of orange zest to the batter for a citrus twist that complements the cranberries.
- This cake freezes well for up to 2 months when wrapped tightly in plastic wrap or foil.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
