Celebrate the holiday season with a festive and flavorful Christmas Cranberry Pound Cake.
This delicious dessert features a moist, buttery cake filled with tart cranberries and topped with a sweet, citrusy orange glaze.
Its perfect balance of sweet and tangy flavors makes it an irresistible treat for holiday gatherings, family dinners, or as a thoughtful homemade gift.
With its classic taste and elegant appearance, this pound cake is sure to become a cherished holiday tradition.
Ingredients
To make this delightful cake, you’ll need:
Cake:
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract(optional, for added depth)
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup milk
1 1/2 cups fresh or frozen cranberries, tossed in 1 tablespoon of flour
Glaze (Optional but Recommended):
1 cup powdered sugar
2–3 tablespoons orange juice
Zest of 1 orange
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or a bundt pan generously with butter or nonstick spray. Dust with flour and tap out the excess.
2. Cream Butter and Sugar
In a large mixing bowl, cream together the butter and sugar using a hand or stand mixer until light and fluffy.
This step is crucial for achieving a tender pound cake texture.
3. Add Eggs and Extracts
Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
5. Incorporate Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing just until combined.
6. Fold in Cranberries
Gently fold the floured cranberries into the batter. This step prevents them from sinking to the bottom of the cake while baking.
7. Bake
Pour the batter into the prepared pan, spreading it evenly. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Glaze (Optional)
Whisk together the powdered sugar, orange juice, and orange zest until smooth. Drizzle over the cooled cake for a glossy, citrusy finish.
To customize your Christmas Cranberry Pound Cake, consider adding chopped nuts like pecans or walnuts for extra crunch.
You can also substitute dried cranberries if fresh or frozen ones aren’t available—just soak them in orange juice or warm water to plump them up.
For a more festive twist, sprinkle the top with coarse sugar before baking for added sparkle and sweetness.
If you prefer a different glaze, try a vanilla or cream cheese drizzle.
To ensure the perfect cake, bring all ingredients to room temperature, and avoid overmixing the batter to keep the texture light and tender.
To store your Christmas Cranberry Pound Cake, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil.
Keep it at room temperature for up to 3 days or refrigerate for up to a week for extended freshness.
If you’ve added glaze, let it set before wrapping to prevent sticking.
For longer storage, freeze the cake by wrapping it in plastic wrap and placing it in a freezer-safe bag or container.
It can be frozen for up to 3 months. When ready to enjoy, thaw it at room temperature while still wrapped to retain moisture.
The nutritional information for Christmas Cranberry Pound Cake can vary depending on portion size and specific ingredients used.
On average, a slice (about 1/12 of the cake) contains approximately 300-400 calories.
It provides a balance of carbohydrates from the flour and sugar, fats from the butter and sour cream, and some protein from the eggs.
The cranberries add a boost of vitamin C, fiber, and antioxidants, while the optional orange glaze contributes extra sweetness and a hint of citrus flavor.
To reduce calories and sugar, consider using a sugar substitute or skipping the glaze altogether.