If you’re searching for a delightful holiday treat that’s bursting with festive flavor, look no further than this Christmas Cranberry Pound Cake Recipe. Imagine tender, buttery cake studded with vibrant cranberries and zesty orange that fills your kitchen with an irresistible aroma. This classic pound cake gets a cheerful holiday makeover, perfect for sharing with friends and family during the season. Whether it’s a cozy afternoon tea or the grand finale to your Christmas feast, this cake strikes the perfect balance of moist texture and bright cranberry tang that keeps everyone coming back for another slice.
Ingredients You’ll Need
Every ingredient in this cake recipe plays a starring role, combining to create a moist, flavorful, and beautifully textured dessert. These simple essentials ensure the perfect harmony between richness, tartness, and just the right citrus pop.
- Unsalted butter (1 cup or 2 sticks): Softened butter makes the cake wonderfully tender and adds richness without overpowering other flavors.
- Granulated sugar (1¾ cups): Sweetens the cake while helping to create a light and fluffy crumb.
- Large eggs (4): Bind ingredients together and add structure, helping the cake rise beautifully.
- Vanilla extract (1 teaspoon): Enhances the natural flavors and adds a warm aroma.
- Almond extract (½ teaspoon, optional): Adds a subtle depth and festive nuance, pairing wonderfully with cranberries.
- All-purpose flour (2 cups + 2 tablespoons): The base of the cake, with 2 tablespoons reserved to coat the cranberries and prevent them from sinking.
- Baking powder (½ teaspoon): Provides just enough lift to keep the cake light without compromising its dense, pound cake texture.
- Salt (½ teaspoon): Balances sweetness and enhances the flavor complexity.
- Sour cream (½ cup): Adds moisture and a slight tang, making the cake tender and rich.
- Fresh or frozen cranberries (1½ cups): The star ingredient bringing bright tartness and festive color; if frozen, use them straight from the freezer.
- Orange zest (zest of 1 orange): Infuses a fresh citrus note that perfectly complements the cranberries.
How to Make Christmas Cranberry Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan. This simple step ensures your cake bakes evenly and releases easily once it’s baked.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This process is crucial for creating an airy texture in your pound cake.
Step 3: Add Eggs and Extracts
Incorporate the eggs one at a time, beating well after each addition to maintain that beautiful lightness. Stir in the vanilla extract, and if you’re using it, almond extract, to layer in those festive aromas.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures all the dry ingredients are evenly distributed before mixing into the batter.
Step 5: Alternate Dry Ingredients with Sour Cream
Add the dry ingredient mixture to your wet ingredients in three batches, alternating with the sour cream. Start and finish with the dry ingredients to help create that perfect tender crumb.
Step 6: Coat and Fold in Cranberries and Orange Zest
Toss the fresh or frozen cranberries with the reserved 2 tablespoons of flour. This clever trick prevents them from sinking to the bottom during baking. Gently fold the cranberries and orange zest into your batter for even distribution.
Step 7: Bake Until Golden and Delicious
Pour the luscious batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before turning it onto a wire rack to cool completely.
How to Serve Christmas Cranberry Pound Cake Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of homemade orange glaze takes this cake to the next level. Fresh cranberries and sprigs of rosemary also make beautiful, festive decorations that add visual charm and extra holiday flair.
Side Dishes
This pound cake pairs wonderfully with a cup of spiced tea, a mug of hot cocoa, or a scoop of vanilla ice cream. For a holiday brunch, serve alongside fresh fruit or whipped cream to balance the cake’s richness.
Creative Ways to Present
Slice the pound cake into thick pieces and layer it with whipped cream and cranberry compote for a stunning dessert trifle. Or wrap individual slices with festive ribbons as edible gifts for friends and loved ones — a personal touch that’s sure to delight.
Make Ahead and Storage
Storing Leftovers
Keep leftover cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to three days. This keeps the cake moist and flavorful, ready to enjoy whenever you crave a sweet holiday treat.
Freezing
This Christmas Cranberry Pound Cake Recipe freezes beautifully. Wrap the cooled cake tightly in plastic wrap and then aluminum foil, or place slices in freezer bags. Freeze for up to three months, and thaw overnight in the refrigerator when ready to eat.
Reheating
For a just-baked taste, warm slices of the cake in the microwave for 15 to 20 seconds or in a preheated 300°F oven for about 10 minutes. This refreshes the moist texture and enhances the buttery flavor.
FAQs
Can I use frozen cranberries in this Christmas Cranberry Pound Cake Recipe?
Absolutely! Use frozen cranberries straight from the freezer without thawing to maintain their shape and prevent the batter from becoming soggy. Toss them in flour before folding in to keep them evenly distributed.
Is almond extract necessary in this recipe?
No, almond extract is optional but highly recommended. It lends a warm, nutty note that pairs beautifully with cranberries and orange zest, amplifying the holiday spirit of the cake.
Can I substitute sour cream with another ingredient?
Yes, you can substitute sour cream with Greek yogurt or buttermilk in equal amounts. These alternatives will still provide the tangy moisture needed for a tender crumb.
How long will this pound cake stay fresh?
If properly stored at room temperature in an airtight container, it will stay fresh for about three days. For extended freshness, refrigeration or freezing is best.
Can I add spices to enhance the Christmas flavor?
Definitely! Adding a pinch of cinnamon or nutmeg to the dry ingredients adds cozy warmth and a deeper holiday flavor that complements the cranberries perfectly.
Final Thoughts
This Christmas Cranberry Pound Cake Recipe is a joyful celebration of the season’s best flavors, wrapped up in a slice of tender, buttery goodness. It’s simple enough for even casual bakers but impressive enough to wow your holiday guests. I can’t wait for you to try it and make it a beloved tradition on your festive table.
Print
Christmas Cranberry Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This festive Christmas Cranberry Pound Cake combines a rich buttery base with tart cranberries and bright orange zest, perfect for holiday celebrations. Moist and dense, this cake is enhanced with a hint of almond extract and can be finished with an optional orange glaze for extra sweetness and citrus aroma.
Ingredients
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ cup sour cream
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons all-purpose flour (to coat cranberries)
Additional Ingredients
- 1½ cups fresh or frozen cranberries (if frozen, do not thaw)
- Zest of 1 orange
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in the vanilla extract and almond extract if using, for additional flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring combined evenly.
- Combine Dry and Wet Ingredients: Alternately add the dry ingredient mixture and sour cream to the creamed mixture, beginning and ending with the dry ingredients. Mix gently and just until combined to maintain the batter’s light texture.
- Prepare Cranberries: In a small bowl, toss the cranberries with 2 tablespoons of flour to prevent them from sinking to the bottom during baking.
- Fold in Cranberries and Orange Zest: Gently fold the floured cranberries and the zest of one orange into the batter, being careful not to overmix.
- Bake: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- Optional Glaze: Once cooled, optionally drizzle with a simple orange glaze to enhance the citrus flavor and add a sweet finish.
Notes
- If using frozen cranberries, do not thaw before folding them into the batter to maintain texture and prevent bleeding.
- For extra holiday flair, consider adding a pinch of cinnamon or nutmeg to the batter.
- This cake freezes well and can be baked a day in advance for convenience.
