Christmas Cranberry Pound Cake

Introduction

Christmas Cranberry Pound Cake is the perfect dessert to celebrate the holiday season with a festive touch. This cake features a tender, buttery crumb that melts in your mouth, while the tart cranberries provide a refreshing contrast of flavor. With a light vanilla glaze drizzled over the top, it strikes the perfect balance between sweet and tart, making it a delightful treat that everyone will love.

I first made this cake last Christmas when I wanted something that felt both festive and comforting. The vibrant red cranberries against the golden cake made it so visually stunning, and the aroma of baking fruit and vanilla filled the house with holiday cheer. When I served it, it was met with rave reviews, and I knew I had stumbled upon something special. What I love most about this recipe is its simplicity—despite looking elegant, it’s incredibly easy to make. The cranberries add just the right amount of holiday flair, while the light glaze makes it feel like a sweet, luxurious treat.

Whether you’re preparing it for Christmas dinner, gifting it to a friend or family member, or just indulging in a slice throughout the season, this pound cake will become a beloved tradition. It’s not just a dessert; it’s a moment to savor and share with loved ones during the most wonderful time of the year!

Why You’ll Love This Recipe

Here’s why this Christmas Cranberry Pound Cake will become a favorite holiday dessert:

• Festive Appearance: The bright red cranberries on top create a beautiful, seasonal look.
• Perfect for Holiday Gatherings: It’s an ideal dessert for Christmas parties, dinners, or gatherings.
• Tart and Sweet Flavor: The sweet, buttery cake contrasts beautifully with the tartness of fresh cranberries.
• Moist and Tender: The pound cake is rich and moist, perfect for any occasion.
• Simple to Make: With just a few ingredients, you can create a delicious and impressive dessert.
• Versatile: Serve it as a dessert, brunch treat, or even a gift.
• Delicate Vanilla Glaze: The glaze adds a touch of sweetness and a glossy finish to the cake.
• Customizable: Add nuts, citrus zest, or other fruits to suit your preferences.
• Crowd-Pleaser: This cake is a hit with both kids and adults.
• Make Ahead: The cake can be made ahead of time and stored for several days.

Preparation Time and Cook Time

• Total Time: 2 hours
• Preparation Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Servings: 12 slices
• Calories per slice: Approximately 250 calories
• Key Nutrients: Fat: 15g, Carbohydrates: 28g, Protein: 3g

Ingredients

Here’s what you’ll need to make this festive Christmas Cranberry Pound Cake:

For the Pound Cake

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 ½ cups fresh cranberries, chopped or halved

For the Vanilla Glaze

• 1 cup powdered sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract
• Pinch of salt

Ingredient Highlights

• Fresh Cranberries: Provide the perfect balance of tartness and color to the cake.
• Sour Cream: Adds moisture and a rich texture to the cake.
• Vanilla Extract: Enhances the cake’s flavor with a sweet, aromatic touch.
• Butter: Contributes to the cake’s rich, tender crumb.
• Powdered Sugar: Used to make a smooth and sweet glaze to drizzle on top of the cake.

Step-by-Step Instructions

Making this Christmas Cranberry Pound Cake is simple and rewarding:

Prepare the Pound Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or bundt pan. You can also line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
6. Fold in Cranberries: Gently fold the chopped cranberries into the batter.

Bake the Cake

1. Transfer to Pan: Pour the batter into the prepared pan and spread it evenly.
2. Bake: Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3. Cool: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Glaze

1. Make the Glaze: While the cake cools, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.
2. Drizzle the Glaze: Once the cake has cooled, drizzle the glaze over the top of the cake, allowing it to drip down the sides.

Serve and Enjoy

1. Slice and Serve: Slice the cake and serve as a delightful holiday treat. Enjoy with a cup of coffee or tea!

How to Serve

Here are some ideas for serving this Christmas Cranberry Pound Cake:

• With a Hot Beverage: Serve with a cup of coffee, hot chocolate, or tea for a cozy dessert.
• As a Holiday Gift: Wrap the cake in festive packaging and give it as a thoughtful homemade gift.
• With Fresh Whipped Cream: Top each slice with freshly whipped cream for extra indulgence.
• Alongside Fruit: Serve with fresh fruit like oranges, apples, or even more cranberries for added freshness.
• For Breakfast: Enjoy a slice for breakfast or brunch with a warm drink.
• At Holiday Parties: A perfect addition to your Christmas dessert table or holiday buffet.
• With Ice Cream: Serve a warm slice with vanilla or cinnamon ice cream for a decadent treat.
• With Yogurt: Top with a dollop of Greek yogurt for a lighter option.
• As a Centerpiece: Decorate the top with fresh cranberries and mint leaves for a festive presentation.
• With a Side of Eggnog: Pair with a glass of eggnog for a true holiday experience.

Additional Tips

Make your Christmas Cranberry Pound Cake even more special with these helpful tips:

• Use Frozen Cranberries: If fresh cranberries aren’t available, frozen cranberries work just as well.
• Don’t Overmix the Batter: Overmixing can lead to a dense cake, so mix until the ingredients are just combined.
• Add Nuts: Chopped walnuts or pecans add a wonderful crunch to the cake.
• Don’t Skip the Glaze: The sweet vanilla glaze ties the flavors together and adds a shiny finish.
• Try Orange Zest: Add some orange zest to the cake batter for a citrusy flavor that complements the cranberries.
• Use a Bundt Pan: A Bundt pan will give the cake a beautiful presentation and is great for serving large groups.
• Allow the Cake to Cool Completely: Be sure the cake is completely cool before drizzling with glaze to prevent it from melting off.
• Make Ahead: This cake can be made a day ahead. It stays moist and flavorful.
• Double the Recipe: If you’re hosting a large group, consider doubling the recipe for two cakes.
• Reheat Before Serving: Slightly warm the cake before serving to bring out its comforting, rich flavors.

Recipe Variations

Change up your Christmas Cranberry Pound Cake with these delicious variations:

• Add Chocolate Chips: Add a handful of dark or white chocolate chips for a sweet contrast to the tart cranberries.
• Cranberry Orange Pound Cake: Add orange zest and juice to the batter for a citrusy twist.
• Nutty Cranberry Cake: Fold in chopped walnuts, pecans, or almonds for added texture.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
• Cranberry Coconut Cake: Add shredded coconut to the batter for a tropical flair.
• Lemon Glaze: Swap the vanilla glaze for a tangy lemon glaze to complement the cranberries.
• Spiced Cranberry Cake: Add cinnamon, nutmeg, and cloves to the batter for a warm spiced flavor.
• Cranberry Almond Cake: Add almond extract and sliced almonds for a nutty flavor.
• Raspberry Cranberry Cake: Use raspberries in place of some of the cranberries for a different berry flavor.
• Sugar-Free Option: Use a sugar substitute in place of granulated sugar and powdered sugar for a lower-sugar version.

Freezing and Storage

To keep your Christmas Cranberry Pound Cake fresh, use these storage tips:

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature before serving.
• Freeze Slices: If you don’t want to freeze the whole cake, slice it and freeze individual portions for easier serving later.

Special Equipment

You will need the following equipment to make this Christmas Cranberry Pound Cake:

• 9×5-inch Loaf Pan or Bundt Pan: For baking the cake.
• Electric Mixer: For creaming the butter and sugar.
• Whisk: For mixing the glaze.
• **Measuring Cups and Spoons:** For accurate ingredient measurements.
• Parchment Paper (Optional): For easy removal of the cake.
• Cooling Rack: To cool the cake completely before glazing.
• Knife: For slicing the cake.
• Small Bowl: For preparing the glaze.
• Baking Sheet: If using parchment paper for easy lifting of the cake.
• Plastic Wrap (For Storage): To wrap the cake for freezing.

FAQ Section

Here are some frequently asked questions about Christmas Cranberry Pound Cake:

1. Can I use frozen cranberries instead of fresh?
   Yes, frozen cranberries will work, but be sure to thaw and drain them before adding them to the batter.
2. Can I make this cake in advance?
   Yes, you can make the cake a day ahead. It stays moist and flavorful.
3. What can I use instead of sour cream?
   You can substitute sour cream with plain yogurt or buttermilk for a similar texture.
4. How do I store leftovers?
   Store leftover cake in an airtight container in the fridge for up to 5 days.
5. Can I add nuts to the batter?
   Yes, walnuts, pecans, or almonds can be added to the batter for a nice crunch.
6. Can I make this cake gluten-free?
   Yes, simply substitute the all-purpose flour with a gluten-free flour blend.
7. How do I make the glaze thicker?
   Add more powdered sugar to thicken the glaze to your desired consistency.
8. Can I use a different glaze?
   You can use a lemon glaze or a spiced glaze instead of the vanilla glaze.
9. Can I freeze the cake?
   Yes, you can freeze the cake wrapped tightly in plastic wrap and foil for up to 3 months.
10. How long does the cake last?
    The cake will stay fresh in the fridge for up to 5 days and can be frozen for up to 3 months.

Print

Conclusion

This Christmas Cranberry Pound Cake is a festive and flavorful dessert that will make your holiday celebrations extra special. With its moist texture, tart cranberry flavor, and sweet vanilla glaze, it’s the perfect addition to any Christmas gathering. Whether served for dessert or gifted to loved ones, this cake is sure to be a crowd-pleaser.

I can’t wait to see how your Christmas Cranberry Pound Cake turns out! Don’t forget to snap a photo and tag me on social media—I love seeing your delicious creations! Enjoy every delightful bite and make your holiday season even more memorable with this festive treat! Happy baking!