Merry & Bright Christmas Cranberry Pound Cake Recipe

Whipping up a delightful christmas cranberry pound cake brings festive cheer to your holiday table.

Seasonal berries burst with tangy sweetness throughout this classic dessert.

Delicate crumbs promise a moist and tender experience that melts in your mouth.

Rich butter and vibrant cranberries create a beautiful balance of flavors.

Warm kitchen aromas will draw everyone near with anticipation.

Subtle hints of orange zest complement the tart fruit perfectly.

Baking this cake feels like wrapping yourself in a cozy winter blanket.

You’ll want to slice into this delectable treat and savor every magical bite.

Why Christmas Cranberry Pound Cake Steals The Spotlight

• Burst with Holiday Cheer: Celebrate the festive season with a delightful cranberry pound cake that brings warmth and joy to your gatherings.
• Master Baking with Ease: Designed for bakers of all skill levels, this recipe offers simple steps that guarantee a professional-looking dessert without complicated techniques.
• Versatile Crowd-Pleaser: Perfect for holiday parties, family get-togethers, or a cozy afternoon treat that satisfies sweet cravings and impresses guests with minimal effort.
• Seasonal Flavor Explosion: Combines the tartness of fresh cranberries with warm cinnamon and bright orange zest, creating a mouthwatering dessert that captures the essence of winter celebrations.

What Goes Into Christmas Cranberry Pound Cake

• Flour: A fundamental base that provides structure and texture to the Christmas pound cake.
• Butter: Adds rich flavor and creates a tender, moist cake texture.
• Sugar: Provides sweetness and helps in creating a light, golden cake.
• Eggs: Bind the ingredients together and contribute to the cake's soft, delicate crumb.

• Cranberries, Orange Zest: Bring a bright, tangy flavor and festive holiday touch to the cake.

• Sour Cream, Milk, Vanilla Extract: Add moisture, richness, and depth of flavor to the pound cake.

• Baking Powder, Salt, Ground Cinnamon: Ensure proper rising and enhance the overall taste profile of the cake.

How To Bake Christmas Cranberry Pound Cake With Ease

Step 1: Prepare Oven and Pan

Heat the oven to 350°F. Generously coat a loaf pan with butter, making sure every corner is well-greased to prevent the cake from sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt
• Ground cinnamon

Sift these ingredients together to create a smooth, lump-free mixture.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to blend softened butter and granulated sugar. Beat until the mixture becomes light, fluffy, and transforms into a pale yellow color.

Step 4: Add Eggs

Incorporate eggs into the butter-sugar mixture one at a time. Whip thoroughly after each egg addition to ensure a smooth, well-integrated batter.

Step 5: Blend Wet Ingredients

• Sour cream
• Milk
• Vanilla extract
• Orange zest

Stir until all ingredients are completely combined and create a smooth batter.

Step 6: Combine Wet and Dry Mixtures

Gently fold the dry ingredient mixture into the wet ingredients. Stir carefully until just incorporated, being careful not to overmix to maintain the cake’s tender texture.

Step 7: Add Cranberries

Carefully fold fresh cranberries into the batter, distributing them evenly throughout the mixture.

Step 8: Fill Baking Pan

Transfer the batter to the prepared loaf pan. Use a spatula to smooth the top, creating an even surface.

Step 9: Bake the Cake

Place the pan in the preheated oven and bake for 55-65 minutes. The cake is done when a toothpick inserted into the center comes out clean with minimal crumbs.

Step 10: Cool and Rest

Remove the cake from the oven. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 11: Serve and Enjoy

Slice the cranberry cake and serve as a delightful holiday dessert that will impress family and friends.

Tips To Perfect Christmas Cranberry Pound Cake

• Prevent Cranberry Sinking: Toss fresh cranberries in a light coating of flour before folding into the batter to prevent them from sinking to the bottom during baking.
• Enhance Citrus Flavor: Add extra orange zest or substitute with lemon zest for a brighter, more vibrant citrus undertone in the cake.
• Moisture Preservation Trick: Wrap the cooled cake in plastic wrap and store at room temperature to maintain its soft, dense texture for several days.
• Glaze Game Changer: Drizzle a simple powdered sugar glaze mixed with orange juice over the cooled cake for an extra layer of sweetness and shine.
• Make-Ahead Magic: Prepare the cake in advance and freeze for up to a month, wrapping tightly in plastic wrap and aluminum foil to preserve its quality.

Tasty Twists For Christmas Cranberry Pound Cake

• Cranberry Orange Glaze Cake: Enhance the cake with a zesty orange glaze drizzled over the top, combining powdered sugar, fresh orange juice, and orange zest for a bright, tangy finish.
• Spiced Rum Cranberry Edition: Add a splash of dark rum to the batter and soak cranberries in rum before folding them in, creating a rich, warm holiday flavor profile.
• Nutty Cranberry Crunch Cake: Sprinkle chopped pecans or walnuts on top of the batter before baking, adding a delightful crunch and nutty depth to the classic recipe.
• White Chocolate Cranberry Swirl: Melt white chocolate and create a marbled swirl effect throughout the cake, complementing the tart cranberries with a smooth, sweet element.

What To Serve With Christmas Cranberry Pound Cake

• Savor Sweet Beverage Companions
• Pair Festive Mulled Wine: Rich, spiced red wine complements the cake's cranberry tartness and warmth, enhancing the holiday flavor profile with cozy winter notes.
• Create Orange Chai Latte Match: Fragrant chai tea with orange undertones mirrors the cake's citrusy zest and provides a complementary spice experience.
• Design Vanilla Cream Sidekick: Smooth, chilled vanilla cream adds creamy contrast to the cake's dense texture and balances cranberry's bright acidity.
• Craft Sparkling Prosecco Fusion: Light, bubbly Italian sparkling wine cuts through the cake's richness, offering a celebratory and refreshing counterpoint.

How To Keep Christmas Cranberry Pound Cake Fresh

• Store the cooled pound cake wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 5 days, maintaining its moisture and freshness.
• Wrap the entire cake or individual slices in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 3 months, ensuring airtight protection against freezer burn.
• Keep the cake in an airtight container at room temperature for 2-3 days if you plan to enjoy it soon, away from direct sunlight and heat sources.
• Place the cake on a cake stand with a protective dome or cover to prevent drying out, ideal for short-term storage during holiday gatherings.

Christmas Cranberry Pound Cake FAQ

• Why use cranberries in this pound cake?

Cranberries add a tart, bright flavor that perfectly balances the cake’s richness and provides a festive holiday touch with their vibrant red color.

• Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries without thawing them first. Just fold them directly into the batter to prevent color bleeding and maintain their texture.

• How do I prevent the cranberries from sinking to the bottom of the cake?

Toss the cranberries in a light dusting of flour before folding them into the batter. This helps suspend them evenly throughout the cake during baking.

• What makes the cake's texture so tender?

The combination of sour cream and careful mixing technique – folding ingredients just until incorporated and not overmixing – creates a soft, delicate crumb in this pound cake.

Christmas Cranberry Pound Cake Recipe

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4.6 from 34 reviews

• Total Time: 1 hour 35 minutes
• Yield: 8 1x

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Description

Sweet holiday magic sparkles in this Christmas Cranberry Pound Cake, blending festive flavors with rich, buttery textures. Festive cranberries dance through each slice, inviting you to savor seasonal comfort and delightful culinary cheer.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 2 large eggs
• 1 cup fresh cranberries

Dairy and Liquid Ingredients:

• 1/2 cup sour cream
• 1/4 cup milk
• 2 tbsp vanilla extract

Leavening and Flavor Enhancers:

• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp orange zest
• 1/4 tsp ground cinnamon

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with butter, ensuring complete coverage to prevent sticking.
2. Sift together flour, baking powder, salt, and ground cinnamon in a medium mixing bowl, creating a uniform dry ingredient base for the cake.
3. Cream softened butter and granulated sugar in a separate large bowl using an electric mixer until the mixture becomes light, fluffy, and pale yellow.
4. Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure smooth integration.
5. Fold in sour cream, milk, vanilla extract, and orange zest, mixing until the wet ingredients are thoroughly combined and create a cohesive batter.
6. Gently fold the dry ingredient mixture into the wet ingredients, stirring until just incorporated to avoid overmixing and maintain a tender cake texture.
7. Carefully fold fresh cranberries into the batter, distributing them evenly throughout the mixture.
8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
9. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
10. Remove from the oven and allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
11. Once cooled, slice and serve the cranberry pound cake as a festive holiday dessert.

Notes

• Prevent Cranberry Sinking by lightly coating fresh cranberries in flour before folding into the batter, which helps distribute them evenly and stops them from dropping to the bottom of the cake.
• Enhance Moisture by using room temperature ingredients, especially eggs and butter, which blend more smoothly and create a more tender crumb with better overall texture.
• Adapt for Dietary Restrictions by substituting gluten-free flour blend for regular flour and using dairy-free alternatives like coconut cream or almond milk to make the cake suitable for various dietary needs.
• Maximize Flavor Intensity by adding a splash of orange liqueur or replacing some milk with fresh orange juice to amplify the citrusy notes and complement the cranberry’s tartness.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 284
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 58 mg