Get ready to indulge in a festive and flavorful dessert with this Christmas Cranberry Pound Cake. It’s everything you love about holiday baking—moist, dense, and filled with tangy-sweet cranberries that pop in every bite. The rich buttery flavor pairs beautifully with the vibrant cranberry addition, making it a perfect holiday treat. Whether you’re serving it at Christmas dinner or gifting it to friends and family, this pound cake is sure to be a hit. Let’s bake this delightful cake and fill your kitchen with the smells of the season!

Why You’ll Love Christmas Cranberry Pound Cake

Here’s why this cranberry pound cake will quickly become a holiday favorite:

Festive Flavor: The tartness of fresh cranberries paired with the sweetness of the cake makes for a delightful contrast.
Moist and Rich: The pound cake has a dense, buttery texture that’s rich and indulgent without being overly heavy.
Perfect for Gifting: This cake looks beautiful when sliced and wrapped up for a homemade holiday gift.
Easy to Make: Despite its impressive look and taste, this pound cake is surprisingly simple to make.

Ingredients in Christmas Cranberry Pound Cake

Gather the following ingredients to make this festive pound cake:

All-Purpose Flour: Provides the base for the cake and helps give it that perfect pound cake texture.
Baking Powder: Helps the cake rise and gives it a light texture.
Salt: Enhances the flavors and balances the sweetness of the cake.
Butter: Adds richness and moisture to the cake.
Granulated Sugar: Sweetens the cake and creates a tender crumb.
Eggs: Help bind the ingredients together and provide structure to the cake.
Vanilla Extract: Adds a warm, aromatic flavor to complement the cranberries.
Sour Cream: Contributes to the moistness and adds a subtle tang.
Fresh Cranberries: The star ingredient that gives this cake its festive, tart flavor.
Orange Zest (Optional): Adds a citrusy note that pairs wonderfully with the cranberries.

(Note: The full ingredient list with exact measurements is provided in the recipe card directly below.)

Instructions for Christmas Cranberry Pound Cake

Follow these easy steps to make the perfect Christmas Cranberry Pound Cake:

Prepare the Pan and Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
In a large bowl, beat the butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
Add the Eggs and Vanilla:
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined.
Fold in the Cranberries:
Gently fold the fresh cranberries into the batter, being careful not to crush them. If you want, you can toss the cranberries in a bit of flour to prevent them from sinking to the bottom of the cake.
Bake the Cake:
Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serve and Enjoy:
Once the cake has cooled, slice and serve. Enjoy with a hot cup of tea or coffee for a festive treat!

Nutrition Facts

Servings: 12
Calories per serving: 310
Total Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Cholesterol: 75mg
Sodium: 150mg
Carbohydrates: 37g
Fiber: 1g
Sugar: 20g
Protein: 3g

How to Serve Christmas Cranberry Pound Cake

This cake is perfect for various occasions, especially during the holiday season. Here are some ideas for serving:

Holiday Brunch: Serve slices of this cake as part of a festive holiday brunch spread.
Tea Party: Pair with tea for a light, sweet snack that feels extra special.
Gift It: Slice and wrap the cake in festive paper for a beautiful, homemade gift.
Topped with Whipped Cream: Add a dollop of fresh whipped cream or vanilla ice cream for extra indulgence.

Additional Tips

Use Fresh Cranberries: Fresh cranberries give this cake a pop of tartness and a beautiful texture. If you use frozen cranberries, don’t thaw them beforehand.
Add a Glaze: Drizzle a simple glaze made of powdered sugar and orange juice over the cooled cake for an extra touch of sweetness and shine.
Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

FAQ Section

Q1: Can I use dried cranberries instead of fresh?
A1: Yes, you can use dried cranberries, but fresh cranberries provide a better texture and flavor. If using dried cranberries, consider soaking them in warm water for 10 minutes to rehydrate them.

Q2: Can I make this cake ahead of time?
A2: Yes, this cake can be made a day or two in advance. Simply store it in an airtight container at room temperature.

Q3: How can I make this cake gluten-free?
A3: You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum or another binding agent for best results.

Q4: Can I freeze this cake?
A4: Yes, you can freeze the cake! Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 2-3 months. Let it thaw at room temperature before serving.

Q5: How do I prevent cranberries from sinking to the bottom?
A5: Toss the cranberries in a bit of flour before folding them into the batter. This will help them stay suspended throughout the cake as it bakes.

Q6: Can I add nuts to the cake?
A6: Yes, you can add chopped walnuts or pecans for a crunchy texture that complements the soft, moist cake.

Q7: Can I use a different fruit?
A7: While cranberries are the star in this cake, you could substitute them with other fresh berries or chopped apples. Just keep in mind that the flavor will change.

Q8: How do I make this cake extra festive?
A8: Top the cooled cake with a dusting of powdered sugar, or drizzle it with a glaze made from orange juice and powdered sugar. You could also add a sprig of rosemary or a few fresh cranberries for decoration.

Q9: How long will this cake last?
A9: The cake will last for up to 3 days at room temperature. If refrigerated, it will stay fresh for up to a week.

Enjoy this delicious Christmas Cranberry Pound Cake and make your holiday season even sweeter!