There is something truly magical about a cake that captures the spirit of the season in every bite, and the Christmas Cranberry Pound Cake Recipe does exactly that. Bursting with vibrant red cranberries and infused with zesty orange notes, this pound cake is delightfully moist and perfectly sweet, making it an ideal centerpiece for any holiday gathering. Whether you’re sharing it with family or gifting it to friends, this recipe combines comforting tradition with a festive twist, delivering joy and warmth right from your own kitchen.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to baking a memorable Christmas Cranberry Pound Cake. Each component has a vital role, from providing moisture and structure to adding bright, seasonal flavors that make this cake so special.
- Unsalted butter (1 cup, softened): The key to a rich and tender crumb that melts in your mouth.
- Granulated sugar (1 3/4 cups): Adds just the right amount of sweetness while helping to create a light texture.
- Large eggs (4): Bind everything together and contribute to the cake’s fluffy rise.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, inviting aroma.
- Orange zest (1 tablespoon): Gives a fresh, citrusy kick that complements the cranberries perfectly.
- All-purpose flour (2 1/2 cups): The backbone of the cake providing structure and heft.
- Baking powder (1 teaspoon): Helps your cake rise beautifully for a light, airy texture.
- Salt (1/2 teaspoon): Balances sweetness and enhances the cake’s flavors.
- Sour cream (1/2 cup): Adds moisture and a subtle tang, keeping the cake wonderfully moist.
- Orange juice (1/4 cup): Infuses the batter with vibrant citrus notes and moisture.
- Fresh or frozen cranberries (1 1/2 cups): The star ingredient, adding a tart burst and beautiful holiday color.
- Powdered sugar (1 cup): For the sweet and glossy glaze that crowns the cake.
- Additional orange juice (2 tablespoons): To mix into the glaze for a citrusy sweetness.
- Vanilla extract (1/2 teaspoon, for glaze): Rounds out the glaze with a hint of warmth.
How to Make Christmas Cranberry Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan, ensuring that your cake will come out easily after baking. This small step makes a big difference in presentation and texture.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 4 minutes. This process incorporates air into the batter which is essential for a tender cake crumb.
Step 3: Add Eggs, Vanilla, and Orange Zest
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract and orange zest. These aromatic ingredients elevate the flavor profile, giving the cake that unmistakable festive charm.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing them before adding keeps the baking powder evenly distributed, which helps your cake rise evenly and have consistent texture.
Step 5: Alternate Adding Dry Ingredients and Sour Cream Mixes
Gradually incorporate the dry ingredients into the wet mixture, alternating with the sour cream and orange juice. This method ensures the batter stays smooth and well integrated without overmixing, which can make the cake tough.
Step 6: Fold in the Cranberries
Gently fold in the fresh or frozen cranberries, being careful not to break them up too much. These tart little bursts will spread throughout the cake, giving it that festive splash of color and flavor.
Step 7: Bake the Cake
Pour the batter into your prepared pan and smooth the top evenly. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If you notice the top browning too quickly, lightly cover it with foil to prevent burning while the inside finishes baking.
Step 8: Cool and Glaze
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. While it cools, whisk together powdered sugar, orange juice, and vanilla extract for the glaze. Once the cake is cool, drizzle the glaze on top for a shiny, sweet finish that adds extra flavor and festivity.
How to Serve Christmas Cranberry Pound Cake Recipe
Garnishes
A light dusting of powdered sugar or a few whole cranberries on top can add a lovely decorative touch. Fresh mint sprigs are also a beautiful contrast that adds a pop of green alongside the red cranberries.
Side Dishes
This pound cake is wonderful served on its own, but pairing it with a scoop of vanilla ice cream or a dollop of whipped cream brings an extra indulgent element. A cup of hot coffee, tea, or mulled wine rounds out the experience nicely.
Creative Ways to Present
For a festive party, slice the cake into smaller pieces and serve on a holiday-themed platter with fresh cranberries and orange slices arranged around it. You can also serve individual slices with a drizzle of warm cranberry sauce or orange glaze for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Wrap leftover pound cake tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for about 3 to 4 days, making it perfect for enjoying throughout the holiday week.
Freezing
If you’d like to save it for longer, wrap the cake tightly in plastic wrap and then aluminum foil to freeze. It can be stored in the freezer for up to 2 months. Thaw it overnight in the fridge before serving to retain the best texture.
Reheating
For a freshly baked feel, warm your slice in the microwave for 10 to 15 seconds or in a low oven covered with foil for about 10 minutes. This brings out the tender crumb and refreshes the glaze’s sweetness.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work just as well as fresh ones in the Christmas Cranberry Pound Cake Recipe. Just be sure to fold them in gently and don’t thaw them completely to avoid excess moisture in the batter.
Can I substitute sour cream with yogurt?
Yes, plain full-fat yogurt is a suitable substitute for sour cream and will keep the cake moist, although the flavor may be slightly different. Use the same amount as the recipe calls for sour cream.
Is the glaze necessary?
The glaze adds a lovely sweetness and visually appealing finish but is optional. If you prefer a less sweet cake or want to decorate differently, you can skip the glaze or replace it with a dusting of powdered sugar.
Can I make this cake dairy-free?
To make the Christmas Cranberry Pound Cake Recipe dairy-free, you can substitute the butter with a plant-based margarine and use a non-dairy yogurt in place of sour cream. The texture might vary slightly, but it will still be delicious!
How long will the cake keep fresh?
Stored properly at room temperature in an airtight container, this pound cake will stay fresh for 3 to 4 days. Beyond that, refrigeration or freezing is recommended to preserve its moisture and flavor.
Final Thoughts
In every holiday season, some recipes become instant favorites, and I can confidently say that the Christmas Cranberry Pound Cake Recipe deserves that spot on your holiday menu. Its bright cranberry bursts, zesty orange hints, and tender crumb come together in a way that’s both classic and delightfully fresh. I invite you to try it yourself, share it with people you love, and create new festive memories one slice at a time.
Print
Christmas Cranberry Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Cranberry Pound Cake combines a moist, buttery base with zesty orange and tart cranberries, topped with a sweet orange glaze. Perfect for holiday celebrations, this cake delivers a delightful balance of flavors and a beautiful presentation.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup orange juice
- 1 1/2 cups fresh or frozen cranberries
Glaze Ingredients
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time to ensure they are fully incorporated. Then stir in the vanilla extract and orange zest, which add warmth and citrus aroma.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream and orange juice. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in Cranberries: Carefully fold in the fresh or frozen cranberries to evenly distribute them without breaking them up.
- Fill Pan and Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, ensuring it sets fully and is easier to glaze.
- Prepare Glaze: Whisk together powdered sugar, orange juice, and vanilla extract until smooth. Drizzle this glaze over the cooled cake for a tangy, sweet finish.
- Serve and Enjoy: Slice and serve the cake at room temperature as a delightful holiday treat with coffee or tea.
Notes
- Use fresh cranberries for a firmer texture; frozen cranberries are fine but may soften the cake slightly.
- If cranberries are very tart, consider adding a tablespoon of honey or maple syrup to the batter to balance flavors.
- Wrap leftovers tightly and store at room temperature for up to 3 days, or refrigerate for up to a week.
- The cake can also be baked in a bundt pan for a decorative shape.
- Cover loosely with foil if the cake top browns before the inside is fully baked to prevent burning.
