Festive Christmas Cranberry Pound Cake Recipe for Holiday Joy

Festive baking reaches new heights with this delectable Christmas cranberry pound cake that marries rich, buttery textures with tangy seasonal fruit.

Cranberries burst with vibrant color and zingy flavor throughout each dense slice.

The cake promises a delightful balance of sweetness and tartness that captures winter’s essence.

Warm spices weave through the tender crumb, creating an irresistible aroma that fills your kitchen.

Every forkful delivers a celebration of holiday comfort and culinary tradition.

Soft, moist, and elegantly simple, this cake transforms ordinary dessert moments into extraordinary memories.

Prepare to savor a slice of pure seasonal joy.

FAQs

• What makes cranberries special in this pound cake?

Cranberries add a tangy, bright flavor and festive red color that perfectly complements the rich, buttery cake, creating a delightful holiday dessert with a burst of fruity freshness.

• Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries directly in the recipe without thawing. Just gently fold them into the batter and be careful not to overmix to prevent color bleeding.

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

Toss the cranberries in a light dusting of flour before adding them to the batter. This helps them stay suspended throughout the cake during baking.

Why Christmas Cranberry Pound Cake Shines

• Crowd-Pleasing Party Starter: Transform classic Reuben sandwich flavors into a shareable dip that instantly sparks conversation and delights guests at any gathering.
• Zero-Fuss Preparation: Combine ingredients quickly in one bowl, then bake, making this recipe perfect for busy hosts who want maximum flavor with minimal effort.
• Nostalgic Comfort Food Reimagined: Capture the beloved taste of a traditional Reuben sandwich in a fun, interactive dip format that brings comfort and excitement to the table.
• Creative Serving Presentation: Use the rye bread bowl as an edible vessel, adding a clever and delicious twist that turns this appetizer into a memorable dining experience.

What’s Inside Cranberry Pound Cake Batter

• Butter: Provides rich flavor and tender texture to the cake.
• Sugar: Adds sweetness and helps create a soft, moist crumb.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Flour: Forms the base of the cake and gives it substance.

• Sour Cream, Orange Juice, Orange Zest: Add moisture, tanginess, and bright citrus notes to the cake.
• Vanilla Extract: Provides a warm, classic flavor that complements the cranberries.

• Fresh Cranberries: Bring a tart, festive burst of flavor and color to the pound cake.
• Baking Powder, Salt: Help the cake rise and balance the overall taste.

Steps to Make Christmas Pound Cake Special

Step 1: Warm Up the Oven

Set your oven to 350°F. Grab a loaf pan and coat it thoroughly with butter and flour to prevent sticking.

Step 2: Whip Butter and Sugar

Use an electric mixer to blend butter and sugar until the mixture becomes soft, fluffy, and pale yellow.

Step 3: Incorporate Eggs and Vanilla

Crack eggs into the butter mixture one at a time, mixing completely after each egg.

Pour in vanilla extract and blend smoothly.

Step 4: Combine Dry Components

• All-purpose flour
• Baking powder
• Salt

Step 5: Create Smooth Batter

Slowly add dry ingredients and sour cream to the butter mixture, alternating between them.

Start and end with dry ingredients to ensure even distribution.

Step 6: Add Festive Touches

• Fresh cranberries
• Orange juice
• Orange zest

Step 7: Bake to Perfection

Transfer batter into prepared loaf pan, smoothing the top with a spatula.

Bake for 55-65 minutes until a toothpick comes out clean when inserted.

Step 8: Cool and Slice

Allow cake to cool completely in the pan before removing.

Slice and serve for a delightful holiday treat.

Tips for Moist Christmas Cranberry Pound Cake

• Use exact measurements for flour, sugar, and baking powder to ensure the perfect pound cake texture and rise.
• Toss fresh or dried cranberries in a light dusting of flour before folding into the batter to prevent sinking during baking.
• Bring butter, eggs, and sour cream to room temperature for smoother mixing and better incorporation of ingredients.
• Don't skip the orange zest – it adds a bright, citrusy note that complements the tartness of the cranberries beautifully.
• Test the cake with a toothpick inserted in the center; it should come out clean with just a few moist crumbs for optimal moisture.

Swaps for Festive Cranberry Pound Cake

• Gluten-Free Cranberry Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Use gluten-free baking powder to ensure complete allergen-free baking.
• Dairy-Free Holiday Loaf: Swap butter with coconut oil and sour cream with coconut yogurt. This alternative creates a rich, moist cake suitable for lactose-intolerant individuals.
• Low-Sugar Cranberry Treat: Substitute sugar with stevia or monk fruit sweetener. Reduce overall sugar content while maintaining the cake's delicious festive flavor profile.
• Vegan Winter Cake: Use flax eggs instead of regular eggs, plant-based butter, and non-dairy milk. Add extra spices like cinnamon or nutmeg to enhance the seasonal warmth.

What Goes With Holiday Cranberry Pound Cake

• Festive Wine Pairing: Select a crisp Riesling or Moscato with subtle sweetness that complements the cake's tangy cranberry notes and balances its rich buttery texture.
• Holiday Cocktail Companion: Mix a cranberry-orange martini using fresh orange juice and cranberry liqueur to echo the cake's bright citrus and fruity flavors.
• Creamy Complementary Spread: Serve alongside a delicate orange-infused mascarpone cream or vanilla bean whipped cream to enhance the cake's subtle orange undertones.
• Dessert Sidekick Suggestion: Pair with a warm spiced chai tea that highlights the cake's warm winter baking spices and provides a cozy drinking experience.

Storing Cranberry Pound Cake for Gifting

• Wrap the pound cake tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 5 days to maintain freshness and prevent drying out.
• Place the completely cooled cake in a freezer-safe container or wrap securely with plastic wrap and aluminum foil. Freeze for up to 3 months without losing flavor or texture.
• Cut the cake into individual slices, wrap each slice separately in plastic wrap, then place in a freezer bag. Thaw individual portions quickly at room temperature or in the microwave.
• Warm refrigerated or thawed cake slices in the microwave for 15-20 seconds, or warm in a preheated oven at 300F for 5-7 minutes to restore moisture and bring back the fresh-baked taste.

Christmas Cranberry Pound Cake Recipe

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4.6 from 37 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Sweet holiday magic sparkles in this Christmas Cranberry Pound Cake, blending festive seasonal flavors with rich, buttery goodness. Warm spices and tart cranberries create a delightful dessert you’ll crave during winter celebrations.

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Ingredients

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Main Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup sour cream
• 4 large eggs
• 1 1/2 cups fresh cranberries (or frozen, thawed)

Flavor Enhancers:

• 1/4 cup orange juice
• Zest of 1 orange
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 teaspoon baking powder
• 1/4 teaspoon salt

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Instructions

1. Prepare the oven by heating to 350F (175C) and thoroughly coat a loaf pan with butter and flour to prevent sticking.
2. Using an electric mixer, whip butter and sugar until the mixture becomes airy and pale, creating a smooth base for the cake.
3. Incorporate eggs individually, thoroughly mixing after each addition to ensure uniform integration. Blend in vanilla extract for enhanced flavor.
4. Separately combine flour, baking powder, and salt through a gentle whisking process to eliminate potential lumps.
5. Gradually introduce dry ingredients into the butter mixture, alternating with sour cream. Begin and conclude with dry ingredients to maintain optimal batter consistency.
6. Delicately fold cranberries, orange juice, and orange zest into the batter, ensuring even distribution without deflating the mixture.
7. Transfer batter into the prepared loaf pan, smoothing the surface for an even bake. Position in preheated oven and bake for 55-65 minutes until a toothpick emerges clean when inserted into the center.
8. Allow cake to cool completely inside the pan before removing, then slice and serve at room temperature.

Notes

• Swap sour cream with Greek yogurt for a lighter, tangier version that maintains moisture and adds protein.
• Reduce sugar by using fresh cranberries and adding extra orange zest for natural sweetness and bright flavor.
• Toast cranberries lightly before folding into batter to enhance their nutty, caramelized taste and prevent sinking.
• Make gluten-free by substituting all-purpose flour with a cup-for-cup gluten-free blend, ensuring the same tender crumb texture.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 397
• Sugar: 33 g
• Sodium: 106 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Carbohydrates: 44 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 87 mg