Festive Iced Christmas Cranberry Pound Cake Recipe to Charm Guests

Baking a delightful christmas cranberry pound cake fills your kitchen with festive cheer and warmth.

Seasonal berries add a bright, tangy twist to this classic dessert.

Soft, moist crumbs intertwine with zesty cranberry notes that dance across your palate.

Sweet vanilla undertones complement the tart fruit perfectly.

Cold icing drizzled on top creates a stunning contrast against the golden cake.

Guests will absolutely adore this simple yet elegant treat.

You cannot resist serving this crowd-pleasing confection at your holiday gathering.

Why Everyone Loves Iced Christmas Cranberry Pound Cake

• Celebrate Versatile Baking: Perfect for holiday gatherings, weekend brunches, or casual afternoon treats with friends and family.
• Master Simple Technique: Beginner bakers can confidently create a delicious cranberry cake using basic mixing and folding skills without complex steps.
• Customize with Ease: Adaptable recipe allows swapping dried cranberries with other fruits like blueberries or chopped nuts for personalized flavor variations.
• Crowd-Pleasing Dessert: Combines sweet and tangy flavors with a moist texture that appeals to both adults and children, making it a guaranteed crowd-pleaser.

What’s In Iced Christmas Cranberry Pound Cake

• Butter: A rich, creamy ingredient that provides moisture and helps create a tender crumb.
• Granulated Sugar: Sweetens the cake and helps create a light, fluffy texture.
• Eggs: Bind the ingredients together and add structure to the cake.
• Sour Cream: Adds moisture and creates a tangy, tender cake texture.
• Vanilla Extract: Provides a warm, classic flavor to the cake.

• All-Purpose Flour: Forms the structural base of the cake.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Fresh Cranberries, Dried Cranberries: Add bursts of tart flavor and textural contrast.
• Powdered Sugar: Creates a smooth, sweet glaze.
• Milk: Helps thin and smooth the glaze.
• White Sugar Crystals: Provides a sparkling, decorative finish to the cake.

How To Make Iced Christmas Cranberry Pound Cake

Step 1: Warm Up The Oven

Fire up your oven to a cozy 350°F and lovingly coat a standard loaf pan with butter, making sure every nook and cranny is protected.

Step 2: Whip Up The Base

In a roomy mixing bowl, transform softened butter and sugar into a dreamy, cloud-like mixture by beating until it turns pale and fluffy.

Step 3: Add Moisture And Flavor

Gently introduce eggs one by one, blending completely after each addition. Swirl in sour cream and vanilla extract until the mixture looks silky smooth.

Step 4: Combine Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Softly fold these dry treasures into the wet mixture, keeping the batter light and tender.

Step 5: Sprinkle In Cranberry Goodness

• Fresh cranberries
• Dried cranberries

Distribute them gently throughout the batter without crushing the delicate texture.

Step 6: Pour And Smooth

Transfer the batter into the prepared pan, using a spatula to create a perfectly even surface.

Step 7: Bake To Perfection

Slide the pan into the oven and bake for 50-55 minutes. Look for a golden-brown top and a toothpick that comes out clean when inserted.

Step 8: Cool Down

Let the cake rest in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.

Step 9: Create Glaze Magic

• Powdered sugar
• Milk
• Vanilla extract

Stir until the mixture reaches a silky, drizzle-worthy consistency.

Step 10: Dress The Cake

Once cooled, shower the cake with the vanilla glaze, letting it cascade beautifully down the sides.

Step 11: Add Sparkle

Immediately sprinkle white sugar crystals over the wet glaze for a dazzling, festive touch.

Step 12: Final Wait

Allow the glaze to set for 15-20 minutes before slicing and serving your masterpiece.

Tips To Bake Iced Christmas Cranberry Pound Cake

• Boost Butter Temperature: Remove butter from refrigerator 30-45 minutes before baking to ensure soft, smooth creaming that creates lighter cake texture.
• Prevent Fruit Sinking: Toss cranberries in a tablespoon of flour before folding into batter to help them distribute evenly and prevent dropping to bottom of loaf.
• Master Moistness Trick: Replace sour cream with Greek yogurt for similar tangy flavor and moisture, maintaining cake's rich and tender crumb.
• Glaze Like a Pro: Warm glaze slightly to achieve perfect drizzling consistency, allowing it to flow smoothly and create beautiful cascading patterns down cake sides.
• Store Smartly: Wrap cooled cake tightly in plastic wrap or store in airtight container at room temperature for up to 3 days to maintain freshness and prevent drying.

Fun Holiday Spins On Iced Christmas Cranberry Pound Cake

• Gluten-Free Version: Replace all-purpose flour with almond flour or a gluten-free flour blend, ensuring the same tender crumb and delicious flavor profile.
• Dairy-Free Alternative: Swap butter with coconut oil, use coconut cream instead of sour cream, and choose dairy-free milk for the glaze to accommodate lactose-sensitive individuals.
• Citrus Cranberry Remix: Add orange zest to the batter and replace vanilla glaze with an orange-infused glaze, brightening the cake's overall taste with a zesty kick.
• Nutty Cranberry Bread: Incorporate chopped pecans or walnuts into the batter for added crunch and depth, creating a more textured and robust cranberry loaf experience.

Best Pairings For Iced Christmas Cranberry Pound Cake

• Pair Creamy Hot Cocoa: Complement the cranberry cake's tartness with a rich, velvety hot chocolate that balances the dessert's fruity notes and warm spices.
• Serve Vanilla Bean Ice Cream: Top a slice with smooth, cold vanilla bean ice cream to create a delightful temperature and texture contrast against the cake's warmth.
• Match Spiced Chai Latte: Enjoy a fragrant chai latte with subtle cinnamon and cardamom undertones that harmonize beautifully with the cranberry's zesty flavor profile.
• Select Sparkling White Wine: Choose a crisp, slightly sweet prosecco or champagne that cuts through the cake's richness while enhancing its festive, celebratory character.

How To Store Iced Christmas Cranberry Pound Cake

• Store covered with plastic wrap or in an airtight container for up to 5 days, keeping the cake's moisture intact and preventing it from drying out.
• Wrap the entire cake or individual slices tightly in plastic wrap, then place in a freezer-safe bag, storing for up to 3 months without losing flavor or texture.
• Keep the cake at room temperature in a sealed container for 2-3 days, ensuring it remains fresh and moist, away from direct sunlight or heat sources.
• Warm individual slices in the microwave for 15-20 seconds or in a preheated 325°F oven for 5-7 minutes, bringing back the cake's soft, tender texture.

FAQs For Iced Christmas Cranberry Pound Cake

• Why use both fresh and dried cranberries?

Fresh cranberries add bright bursts of tartness while dried cranberries provide concentrated sweetness and chewy texture, creating a more complex flavor profile in the cake.

• Can I substitute sour cream with another ingredient?

Greek yogurt works perfectly as a direct replacement for sour cream, maintaining the cake’s moisture and providing similar tangy richness.

• How do I know if the cake is perfectly baked?

Insert a toothpick into the center of the cake – if it comes out clean with no wet batter, and the top is golden brown, the cake is ready to be removed from the oven.

• What makes the glaze special?

The combination of powdered sugar, milk, and vanilla extract creates a smooth, sweet topping that adds an elegant finishing touch and enhances the cake’s overall flavor.

Iced Christmas Cranberry Pound Cake Recipe

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4.9 from 34 reviews

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

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Description

Festive holiday magic sparkles in this Iced Christmas Cranberry Pound Cake, blending tart cranberries with rich, buttery sweetness. Elegant seasonal comfort invites holiday cheer, promising delightful moments of pure baking joy you’ll savor with each merry slice.

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Ingredients

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Cake Base:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Cranberry Elements:

• 1 cup fresh cranberries
• 2 tbsp cranberry juice
• 1/4 cup dried cranberries

Icing and Topping:

• 1 cup powdered sugar
• 2–3 tbsp milk
• 1/4 tsp vanilla extract
• 2 tbsp decorative white sugar crystals

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a standard loaf pan with butter, ensuring complete coverage to prevent sticking.
2. In a large mixing bowl, cream the softened butter and granulated sugar until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
3. Incorporate eggs one at a time, mixing thoroughly after each addition, then blend in sour cream and vanilla extract until the mixture is smooth and uniform.
4. Sift together flour, baking powder, and salt in a separate bowl, then gradually fold the dry ingredients into the wet mixture, stirring gently to maintain a delicate texture.
5. Gently fold fresh and dried cranberries into the batter, distributing them evenly without overmixing to preserve the cake’s tenderness.
6. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface for consistent baking.
7. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center emerges clean and the top is golden brown.
8. Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
9. Prepare the glaze by whisking powdered sugar, milk, and vanilla extract until achieving a smooth, drizzling consistency.
10. Once the cake has cooled completely, generously drizzle the vanilla glaze over the top, allowing it to cascade down the sides.
11. Immediately sprinkle white sugar crystals over the wet glaze for a festive, sparkling finish.
12. Let the glaze set for 15-20 minutes before slicing and serving the cake.

Notes

• Add dried cranberries for extra bursts of flavor and chewiness, providing delightful texture contrast in every slice.
• Substitute gluten-free flour blend for a celiac-friendly version, ensuring everyone can enjoy this festive treat.
• Adjust sugar levels slightly to accommodate different sweetness preferences, making the cake versatile for various palates.
• Use room temperature ingredients to guarantee smoother batter and more consistent cake texture, preventing potential lumps or uneven mixing.

• Prep Time: 20 minutes
• Cook Time: 50-55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 320
• Sugar: 35 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg