If you’re searching for a stunning holiday treat that’s every bit as delicious as it is festive, look no further than this Christmas Cranberry Pound Cake. Remarkably tender with a golden buttery crumb, bright bursts of tangy cranberries, and a sweet vanilla glaze that dresses it up for any celebration, this loaf brings pure joy to any dessert table. Whether you’re sharing with family, gifting a neighbor, or savoring a thick slice with a mug of hot cocoa, this cake is guaranteed to become one of your favorite seasonal traditions.

Christmas Cranberry Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this cake is in its simplicity—each ingredient holds its own and comes together for something truly spectacular. These kitchen staples and one special berry team up for a flavor and texture that feels like pure holiday cheer in every forkful.

Unsalted Butter: Softened to room temperature, butter creates a supremely moist crumb and classic pound cake richness.
Granulated Sugar: Adds sweetness and helps to cream the butter into a fluffy base for the batter.
Large Eggs: These provide structure, richness, and a tender bite—make sure they’re at room temperature for the best rise.
Vanilla Extract: Infuses the cake and glaze with warm, comforting flavor that always feels festive.
Almond Extract (optional): Just a hint amplifies the holiday vibes, but skip it if you prefer pure vanilla.
All-Purpose Flour: The foundation of your pound cake; measure carefully for just the right texture.
Baking Powder: Gives a gentle lift, ensuring the cake isn’t too dense.
Salt: Enhances all the other flavors, never skip it!
Sour Cream: Makes the cake extra rich, moist, and just the right amount of tangy.
Fresh or Frozen Cranberries: Cranberries bring their signature burst of tartness; use them straight from the freezer if using frozen.
Flour (for tossing cranberries): A light coating keeps the cranberries from sinking during baking.
Powdered Sugar (for glaze): Creates a smooth, sweet topping when whisked with milk.
Milk or Cream (for glaze): Use cream for extra richness, but milk works perfectly too.

How to Make Christmas Cranberry Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour your 9×5-inch loaf pan thoroughly—this little bit of love ensures your Christmas Cranberry Pound Cake slides out beautifully after baking. A well-prepared pan also helps the crust stay perfectly golden, not soggy.

Step 2: Cream the Butter and Sugar

In a large bowl, beat together the softened butter and granulated sugar for about 3 to 4 minutes, until the mixture is light, fluffy, and pale. Don’t rush this step; it’s what gives your pound cake that signature fine, tender crumb.

Step 3: Incorporate the Eggs and Extracts

Add the eggs one at a time, beating well after each addition to guarantee a silky-smooth batter. Stir in the vanilla extract and almond extract (if you’re using it) for those magical holiday aromas that waft through your kitchen.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This quick step ensures even distribution and helps prevent clumps, so every bite of your Christmas Cranberry Pound Cake will be utterly dreamy.

Step 5: Build the Batter

Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream (begin and end with the flour mixture). Blend gently just until combined—overmixing can make the cake a little dense, and we want a tight but tender crumb.

Step 6: Prep and Fold in Cranberries

Toss the cranberries with 1 tablespoon of flour to keep them from sinking in the batter as the cake bakes. Gently fold them into your cake batter, reserving a handful for dotting on top if you want a pretty cranberry-studded crust.

Step 7: Bake to Golden Perfection

Pour the thick batter into your prepared pan and smooth the top. Bake in the center of the oven for 55 to 65 minutes, or until a toothpick comes out clean from the center. Let the cake cool in the pan for 15 minutes before turning it onto a wire rack to finish cooling—patience is the hardest part!

Step 8: Mix and Drizzle the Glaze

Whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth and silky. Once the pound cake is completely cool, generously drizzle the glaze over the top. Let it set before slicing into thick, festive slabs.

How to Serve Christmas Cranberry Pound Cake

Garnishes

For a show-stopping finish, top your glazed Christmas Cranberry Pound Cake with sugared cranberries, a shower of orange zest, or even some sparkly holiday sprinkles. A dusting of powdered sugar also looks snowy and magical—just right for your holiday table.

Side Dishes

Serve this cake alongside a steaming mug of peppermint tea, hot cocoa, or even spiced cider. If you’re going all out, a dollop of softly whipped cream or a scoop of vanilla ice cream makes it utterly irresistible for dessert.

Creative Ways to Present

For gift-giving, wrap thick slices of pound cake in festive parchment and twine. Or, arrange individual pieces on a platter garnished with fresh rosemary and cranberries. You can also layer cubes of the cake with whipped cream and extra cranberries for a gorgeous holiday trifle.

Make Ahead and Storage

Storing Leftovers

Wrap your Christmas Cranberry Pound Cake tightly in plastic wrap or foil, or tuck it into an airtight container. It keeps beautifully at room temperature for up to three days, and stays delightfully moist with each passing day.

Freezing

To freeze, wrap the completely cooled cake (whole or sliced) in plastic wrap, then in foil. It will stay fresh for up to three months—just be sure to thaw at room temperature before glazing and serving for best texture.

Reheating

If you want to serve the cake a little warm, pop a slice in the microwave for 10–15 seconds or reheat briefly in a low oven. Warm cake brings out the buttery aroma and makes the cranberries extra juicy.

FAQs

Can I use dried cranberries instead of fresh or frozen?

You can substitute dried cranberries if necessary, but the texture and tartness will be a bit different. If using dried, try soaking them in hot water or orange juice for about 15 minutes to plump them up before folding into the batter.

How do I prevent the cranberries from sinking to the bottom?

Tossing the cranberries with a tablespoon of flour before adding them to your batter helps suspend them so they bake evenly throughout the cake. This little trick works wonders every time!

What’s the best way to tell when the pound cake is done?

The cake is ready when a toothpick or thin skewer inserted into the center comes out clean or with just a few crumbs. If it looks wet or sticky, give it a few more minutes and check again.

Can I make this cake gluten free?

You can try swapping the all-purpose flour for a 1-to-1 gluten-free baking blend. Be sure to check the blend’s specific instructions, as some absorb liquid differently than regular flour.

Is it okay to skip the glaze?

Absolutely! While the vanilla glaze adds a special sweetness and a gorgeous snowy finish, the Christmas Cranberry Pound Cake is still delightful on its own, especially for those who prefer a less sweet dessert.

Final Thoughts

This Christmas Cranberry Pound Cake is the very definition of holiday magic—bright, buttery, irresistibly tender, and so festive with each slice. If you adore holiday baking or want an easy wow-factor centerpiece, I can’t recommend this recipe enough. Gather your loved ones, brew up your favorite cozy drink, and make this cake part of your sweetest winter traditions.

Christmas Cranberry Pound Cake Recipe

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4.5 from 21 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the festive flavors of the season with this Christmas Cranberry Pound Cake. A moist and flavorful pound cake studded with cranberries and topped with a sweet glaze.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
1 and 3/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
2 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
2 cups fresh or frozen cranberries (do not thaw if frozen)
1 tablespoon flour (for tossing cranberries)

Glaze:

1 cup powdered sugar
2–3 tablespoons milk or cream
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add eggs and extracts: Add eggs one at a time, mixing well after each. Stir in vanilla and almond extracts.
Prepare dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine wet and dry ingredients: Add the dry ingredients to the butter mixture in three additions, alternating with sour cream. Fold in cranberries tossed with flour.
Bake: Pour the batter into the pan and bake for 55–65 minutes. Let cool before glazing.
Make the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cake.