If there’s one dessert I look forward to all season long, it’s this buttery, festive Christmas Cranberry Pound Cake. Each slice is tender and moist, with pops of tart cranberries tucked into a rich, vanilla-scented crumb. Topped with a snowy glaze or a simple dusting of powdered sugar, this cake is as beautiful on the table as it is irresistible on the fork. Whether you’re planning a dazzling Christmas brunch or just want a cozy treat to share with friends over coffee, this loaf brings holiday cheer in every tasty bite.

Christmas Cranberry Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this cake lies in its classic, straightforward ingredients—each one is essential for creating the perfect balance of flavor, texture, and festive color. Don’t skip the cranberries, and be sure to use high-quality butter and vanilla for impeccable results.

Unsalted butter (1 cup, softened): Provides richness and a tender crumb; room temperature butter ensures a smooth, creamy batter.
Granulated sugar (1 3/4 cups): Adds sweetness and helps create that lovely golden crust.
Large eggs (4): Give the cake structure and contribute to its signature pound cake texture.
Vanilla extract (1 tablespoon): Brings warmth and depth that complements the tart cranberries beautifully.
Sour cream (1/2 cup): The secret to moisture—keeps the cake soft and melt-in-your-mouth tender.
All-purpose flour (2 cups): The base that holds it all together; be sure to measure carefully for the best crumb.
Baking powder (1/2 teaspoon): Offers a bit of lift, so the cake isn’t too dense.
Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness.
Fresh or frozen cranberries (1 1/2 cups): Provide bursts of tartness; use straight from the freezer if using frozen.
Flour for cranberries (1 tablespoon): Tossing the cranberries prevents them from sinking to the bottom during baking.
Powdered sugar for dusting (optional): A snowy finish that adds a festive touch.
For Optional Vanilla Glaze: 1 cup powdered sugar, 2–3 tablespoons milk or cream, 1/2 teaspoon vanilla extract makes a luxe finishing drizzle if you want to take it over the top.

How to Make Christmas Cranberry Pound Cake

Step 1: Prep 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 for easy removal. Giving your pan a little extra love ensures your Christmas Cranberry Pound Cake will release beautifully after baking.

Step 2: Cream Butter and Sugar

Using a stand mixer or hand mixer, beat the softened butter and sugar together until the mixture is light and fluffy—about 3 to 4 minutes. This step whips air into your batter, giving the cake its lovely, tender texture.

Step 3: Add Eggs, Vanilla, and Sour Cream

One by one, add the eggs, mixing well after each addition. Then blend in the vanilla extract and sour cream until smooth. These wet ingredients create a luscious, rich base that’s bursting with festive flavors.

Step 4: Mix in Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mix to the wet, stirring until just combined—be careful not to overmix or your cake could turn out tough instead of tender.

Step 5: Fold in Cranberries

Toss the cranberries with 1 tablespoon of flour (this keeps them from sinking), then fold gently into the batter. The cake’s vibrant pops of red will make every slice look as festive as it tastes.

Step 6: Bake

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: Glaze and Finish

For an extra-special finish, whisk together the powdered sugar, milk, and vanilla to make the glaze. Drizzle it generously over the cooled loaf and dust with powdered sugar if you’d like a snowy effect—your Christmas Cranberry Pound Cake is officially ready to impress!

How to Serve Christmas Cranberry Pound Cake

Garnishes

A simple dusting of powdered sugar gives your Christmas Cranberry Pound Cake the look of freshly fallen snow. If you’re feeling extra fancy, drizzle on the vanilla glaze and scatter a few sugared cranberries or a sprinkle of orange zest over the top for glimmer and zing.

Side Dishes

This cake pairs dreamily with a dollop of whipped cream, a scoop of vanilla ice cream, or even a spoonful of Greek yogurt for brunch. For holiday gatherings, offer it alongside spiced tea, rich cocoa, or mulled wine to keep the festive spirit going strong.

Creative Ways to Present

Slice your Christmas Cranberry Pound Cake into thick pieces and arrange on a platter with fresh cranberries and a few sprigs of rosemary for a centerpiece-worthy display. Individual slices can also be wrapped in wax paper and tied with twine for the sweetest edible gifts.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature. It will stay moist and flavorful for up to 4 days, making it ideal for snacking all week long.

Freezing

Christmas Cranberry Pound Cake freezes beautifully. Wrap the unglazed loaf in plastic wrap and then in foil, or place individual slices in freezer bags—you can stash them away for up to 2 months. Thaw overnight at room temperature before enjoying.

Reheating

To bring back that just-baked magic, briefly warm slices in the microwave for 10–15 seconds or reheat in a low oven (about 300°F) for a few minutes. If you’ve glazed the cake, let it cool slightly before serving for the best texture.

FAQs

Can I use dried cranberries instead of fresh or frozen?

While fresh or frozen cranberries give that signature tart burst and color, you can substitute with dried cranberries in a pinch. For best results, soak dried cranberries in warm water for 10 minutes, then drain and fold into the batter.

What if I don’t have sour cream?

No worries! You can substitute plain Greek yogurt, which offers a similar tang and moisture, keeping your Christmas Cranberry Pound Cake just as delicious and tender.

Can I bake this in a Bundt pan?

Absolutely! The recipe works beautifully in a small Bundt pan (about 6-cup capacity). Just be sure to grease it well and keep an eye on baking time—it might take a little less or more depending on your oven.

How do I keep cranberries from sinking?

Tossing cranberries with a bit of flour before adding them to the batter helps suspend them throughout the loaf, so every slice is speckled with bright berries rather than having them all settle at the bottom.

Can I add other flavors or mix-ins?

Definitely! Feel free to fold in orange zest for a citrus twist, or swap out half the cranberries for chopped nuts or white chocolate chips for a fun spin on the classic Christmas Cranberry Pound Cake.

Final Thoughts

I can’t wait for you to try this Christmas Cranberry Pound Cake—it’s a true celebration of the season, bursting with flavor and joy. Whether you bake it for loved ones or just to treat yourself, it’s sure to fill your kitchen (and your heart) with holiday cheer.

Christmas Cranberry Pound Cake Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

This Christmas Cranberry Pound Cake is a delightful holiday treat that is perfect for festive gatherings or as a thoughtful gift. The moist pound cake is studded with tart cranberries, creating a burst of flavor in every bite. Optional vanilla glaze adds a touch of sweetness for the perfect balance of flavors.

Ingredients

Scale

Main Cake:

1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1/2 cup sour cream
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
1 tablespoon flour (to coat cranberries)

Optional Vanilla Glaze:

1 cup powdered sugar
2–3 tablespoons milk or cream
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
Cream butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3–4 minutes. Beat in the eggs one at a time, then add the vanilla and sour cream, mixing until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add cranberries: Toss the cranberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool and glaze: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If using the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake. Dust with powdered sugar before serving, if desired.