Christmas Cranberry Pound Cake is a festive treat packed with tart cranberries and a moist, buttery crumb that feels just right for the holidays. The cake has a beautiful golden color, and the little bursts of cranberry throughout make every bite pleasantly tangy and sweet. It’s a classic pound cake with a merry twist, perfect for sharing around the Christmas table.
I love how the cranberries brighten up this cake, giving it that special holiday sparkle. Sometimes I add a little orange zest to the batter, which makes the flavors pop even more. This cake always makes me think of cozy gatherings and warm kitchens filled with laughter and the smell of baked goodies.
My favorite way to serve this cake is with a dollop of whipped cream or a drizzle of cream cheese glaze, but it also tastes amazing just by itself with a cup of hot tea or coffee. It’s one of those simple, comforting desserts that everyone enjoys, and somehow it feels both fancy and homey at the same time.
Key Ingredients & Substitutions
Butter: Use unsalted butter to control saltiness. If dairy-free, try coconut oil or a vegan butter alternative for a similar richness.
Cranberries: Fresh cranberries add tartness and color. If unavailable, frozen works fine—just thaw and drain well to avoid extra moisture.
Orange zest: Adds a fresh, bright flavor. You can skip it or use lemon zest if you prefer a different citrus twist.
Sour cream: Keeps the cake moist and tender. Greek yogurt or buttermilk are great stand-ins.
Glaze: Powdered sugar with milk or orange juice gives a nice sweet finish. Use lemon juice for a tangier glaze or water if you want it milder.
How Do I Keep Cranberries from Sinking in the Cake Batter?
Cranberries tend to sink because they’re dense and moist. To fix this:
- Toss cranberries in about 1 tablespoon of flour before folding them into the batter. This light coating helps them stick in place while baking.
- Gently fold cranberries in last, so they don’t break and release too much juice.
- Pour batter carefully into the pan to avoid shifting berries to the bottom early on.
This simple trick keeps your cake dotted with cranberries all the way through every slice, rather than having them all sink to the bottom.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for shaping the pound cake and baking it evenly.
- Electric mixer or hand mixer – makes creaming butter and sugar easy and quick.
- Mixing bowls – for combining dry and wet ingredients separately.
- Rubber spatula – great for folding in cranberries gently without breaking them.
- Wire cooling rack – lets the cake cool evenly and prevents sogginess.
- Small bowl – to mix powdered sugar glaze smoothly before drizzling.
Flavor Variations & Add-Ins
- Add orange or lemon zest to brighten the flavor and complement the cranberries’ tartness.
- Fold in chopped nuts like pecans or walnuts for a crunchy texture contrast.
- Mix dried cranberries and fresh ones together for an extra chewy texture.
- Swap cranberries for fresh blueberries or raspberries to switch up the berry flavor seasonally.
Christmas Cranberry Pound Cake
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- Zest of 1 orange (optional for a festive citrus note)
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup sour cream or plain yogurt
- 1 ½ cups fresh cranberries (plus extra for garnish)
- 1 cup powdered sugar (for glaze)
- 2-3 tbsp milk or fresh orange juice (for glaze)
- Fresh rosemary sprigs (optional, for garnish)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 60-70 minutes to bake, plus 15 minutes to cool before glazing. Overall, plan for roughly 1 hour and 30 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper to make removal easier.
2. Make the Batter:
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, ensuring each is well mixed before adding the next. Stir in the vanilla extract and orange zest if you’re using it.
In a separate bowl, whisk the all-purpose flour, baking powder, and salt. Gradually add this dry mix to your wet ingredients, alternating with the sour cream, starting and ending with the flour mixture. Stir gently until just combined.
Toss the cranberries with 1 tablespoon of flour to keep them from sinking, then fold them carefully into the batter.
3. Bake the Cake:
Pour the batter into your prepared loaf 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, tent the cake with foil in the last 15 minutes.
4. Cool and Glaze:
Once baked, let the cake cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
For the glaze, mix powdered sugar with milk or fresh orange juice until smooth and pourable. Drizzle this glaze over the fully cooled cake.
Decorate with fresh cranberries, rosemary sprigs, and a light dusting of powdered sugar for a festive touch.
5. Serve and Enjoy:
Slice your Christmas Cranberry Pound Cake and enjoy the moist texture and bursts of tart cranberries in every bite. It’s perfect for sharing at holiday gatherings or as a cozy winter treat!
Can I Use Frozen Cranberries Instead of Fresh?
Yes! Just thaw and drain them well before folding into the batter to prevent extra moisture, which can affect the cake’s texture.
How Should I Store Leftovers?
Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. Let refrigerated cake come to room temperature before serving for best flavor.
Can I Make This Cake Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for a similar texture. Bake as directed, but check doneness a bit earlier as gluten-free flours can sometimes bake faster.
Is It Okay to Make the Cake Ahead of Time?
Definitely! The cake actually tastes even better the next day once the flavors meld. You can bake it a day ahead, store it wrapped well, and add the glaze just before serving for the freshest taste.
