If you’re dreaming of a gorgeous, festive treat that brings holiday cheer to every bite, look no further than the Christmas Cranberry Pound Cake. This lovely loaf is everything you adore about the season: a buttery, velvety crumb bursting with bright pops of tangy cranberries and a gentle hint of almond beneath it all. Whether you serve it dusted with snowy powdered sugar or simply sliced with a mug of something warm, this cake will quickly become a treasured tradition for your winter gatherings.
Ingredients You’ll Need
Simple pantry staples come together to make this Christmas Cranberry Pound Cake sing! Each ingredient plays a starring role, from the richness of butter to the sparkle of fresh cranberries. Here’s what you’ll need and why you shouldn’t skip a thing:
- Unsalted butter, softened: The foundation for a tender, melt-in-your-mouth crumb; make sure it’s truly soft for best creaming.
- Granulated sugar: Provides sweetness and helps create a light, fluffy texture when beaten into the butter.
- Large eggs: Bind the batter and add richness—you want each one fully incorporated for a silky smooth mix.
- Vanilla extract: Rounds out the flavors and infuses the cake with a classic, comforting aroma.
- Almond extract: Just half a teaspoon gives a lovely holiday twist; it’s subtle but so special here.
- All-purpose flour: The structure and body of the cake; be sure to measure carefully for perfect results.
- Baking powder: Gives your pound cake that gorgeous rise and keeps it light, not dense.
- Salt: Enhances and balances all the sweet and tart flavors—don’t leave it out!
- Sour cream: The secret to a moist, luxurious pound cake; its tang is a perfect foil for cranberries.
- Fresh or frozen cranberries: Jewel-like bursts of sweet-tart flavor; if using frozen, add them straight from the freezer.
- All-purpose flour (for cranberries): Tossing cranberries with flour keeps them from sinking and evenly distributes them throughout the loaf.
- Powdered sugar (optional): A snowy, festive finish if you’d like to give your cake that extra holiday sparkle.
How to Make Christmas Cranberry Pound Cake
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C) to set the stage for even baking. Grease a 9×5-inch loaf pan generously or line it with parchment paper for the easiest removal. This step ensures your Christmas Cranberry Pound Cake slides out with beautifully crisp edges.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture turns light and fluffy—this can take a good 3–5 minutes with an electric mixer. Don’t rush this part; it’s the secret to a pillowy crumb that everyone loves.
Step 3: Add Eggs and Extracts
Add the eggs, one at a time, beating well after each addition to fully incorporate. Now, stir in your vanilla and almond extracts—these create that unmistakable holiday warmth and aroma in your Christmas Cranberry Pound Cake.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mix is what gives your cake its shape and ensures that every slice stands tall and proud.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to your butter mixture in three parts, alternating with the sour cream. Always begin and end with the flour mixture. Gently mix until everything just comes together; over-mixing here can lead to a dense cake.
Step 6: Prepare and Fold in the Cranberries
Toss the cranberries with one tablespoon of flour—this magic step prevents them from sinking and helps speckle your cake evenly with tart bites. Fold the cranberries gently into the batter, trying not to crush them.
Step 7: Bake the Loaf
Spoon the batter into your prepared pan and smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will smell absolutely irresistible. Let the loaf cool in the pan for 10 minutes before carefully transferring it to a wire rack to finish cooling completely.
Step 8: Add Powdered Sugar
Once fully cooled, dust the top of your Christmas Cranberry Pound Cake with powdered sugar for that classic snowy touch. This step is optional, but it’s pure holiday magic!
How to Serve Christmas Cranberry Pound Cake
Garnishes
A generous dusting of powdered sugar is a timeless choice, but you can also dress up each slice with a dollop of whipped cream, a handful of sugared cranberries, or a sprig of rosemary to channel the feel of a snowy forest. It’s visually stunning and instantly festive.
Side Dishes
Pair your Christmas Cranberry Pound Cake with hot mulled cider, coffee, or even rich hot chocolate for a warming treat. For a light brunch, serve it alongside a citrus salad or creamy Greek yogurt to complement the tangy berries.
Creative Ways to Present
Try slicing and stacking the cake into a festive trifle with layers of whipped cream and extra cranberries, or serve petite slices as part of a holiday dessert board with chocolates, nuts, and cookies. For holiday gatherings, wrap thick slices in parchment and twine for a beautiful homemade gift.
Make Ahead and Storage
Storing Leftovers
Christmas Cranberry Pound Cake stays moist for several days when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. If your home is especially humid or warm, keep it in the fridge instead—this prevents spoilage and maintains that plush texture.
Freezing
This cake freezes beautifully! Once completely cooled, wrap the whole loaf or individual slices tightly in both plastic wrap and foil. Tuck it in the freezer for up to 2 months. When you’re ready to serve, just thaw overnight at room temperature and it will taste freshly baked.
Reheating
For a just-baked feel, warm slices briefly in the microwave (about 10–15 seconds per slice) or place them on a baking sheet in a low oven for a few minutes. This revives the aroma and makes the cranberry bursts extra juicy.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Fresh or frozen cranberries really shine in this recipe, but if dried is all you have, soak them in hot water for 10 minutes to plump them up before folding into the batter. The cake will be slightly sweeter and less tart.
What if I don’t have almond extract?
You can absolutely leave out the almond extract if you don’t have it, or substitute with extra vanilla extract. The Christmas Cranberry Pound Cake will still be delicious, though the almond note is especially festive.
Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free flour blend (one measured cup for cup), and check that your baking powder is gluten-free. The texture may be a bit different, but the flavors will still sing.
My cranberries are sinking—what am I doing wrong?
Tossing the cranberries in flour helps them stay suspended, but also make sure your batter isn’t too runny and don’t over-mix once the berries go in. Pour the batter into the pan right away after adding them.
Why is my pound cake dry?
Dry pound cake is usually a result of over-baking or mis-measuring the flour. Bake just until a toothpick comes out clean, and use the spoon and level method to measure flour. Don’t skip the sour cream, either—it keeps things moist and rich.
Final Thoughts
If you’re searching for a new seasonal favorite, the Christmas Cranberry Pound Cake is a guaranteed crowd-pleaser. Whether you’re baking for friends, family, or your own cozy afternoon, this loaf is sure to bring extra joy and sparkle to your holiday table. Bake a loaf this season—you’ll be reaching for this recipe year after year!
Print
Christmas Cranberry Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the festive flavors of the season with this delightful Christmas Cranberry Pound Cake. A moist and tender pound cake studded with juicy cranberries, perfect for holiday gatherings or a cozy treat at home.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating cranberries)
For Dusting (Optional):
- Powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it or lining it with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add Eggs and Extracts: Beat in the eggs one at a time, then mix in the vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate Mixing: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with the flour mixture.
- Add Cranberries: Toss the cranberries with flour to coat them, then gently fold them into the batter.
- Bake: Pour the batter into the loaf pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar before serving, if desired.
Notes
- If using frozen cranberries, do not thaw to prevent excess moisture.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
