Joyful Cranberry Pound Cake Recipe: A Holiday Sweet Treat

Baking a delightful cranberry pound cake during winter holiday celebrations sends warm waves of comfort through any kitchen.

This classic festive cranberry pound cake recipe blends sweet and tart flavors into a luxurious dessert that sparks joy.

Bright ruby-red cranberries burst with tangy goodness throughout the tender cake, creating stunning visual appeal.

Rich butter and delicate spices mingle to produce an irresistible aroma that fills your home.

Each slice promises a harmonious balance of sweetness and subtle tartness that delights the palate.

The soft, moist texture melts in your mouth, making this cake a standout treat for seasonal gatherings.

Serve this extraordinary dessert and watch as smiles spread around the table.

FAQs

• Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries directly in the batter without thawing them. Just fold them in gently to prevent crushing and maintain their shape.

• What if I don't have almond extract?

You can skip the almond extract or substitute it with vanilla extract. The cake will still taste delicious with just vanilla, or you can add a different extract like lemon for variety.

• How do I know when the pound cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean without any wet batter, the cake is done. The top should be golden brown and spring back when lightly touched.

• Can I make this cake without sour cream?

While sour cream adds moisture and richness, you can substitute it with Greek yogurt or buttermilk to achieve a similar texture and tanginess in the pound cake.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour 15 minutes

Calories: 366 kcal

Servings: 13

What You Need for cranberry pound cake

• All-Purpose Flour: Provides the sturdy base for the cake's structure, choose unbleached flour for better texture.
• Baking Powder: Helps the cake rise and become light, ensure it's fresh for maximum lifting power.
• Salt: Enhances all the other flavors, use fine table salt for even distribution.

• Butter: Softened butter creates a rich, tender crumb, let it sit at room temperature for perfect consistency.
• Granulated Sugar: Sweetens and helps create a tender cake texture, use pure cane sugar for best results.
• Eggs: Bind ingredients and add moisture, use large eggs at room temperature.
• Vanilla Extract: Adds depth of flavor, choose pure extract over artificial.
• Almond Extract: Provides a subtle nutty background note, use sparingly.
• Orange Zest: Brings bright citrus notes, use fresh zest for most intense flavor.
• Sour Cream: Adds moisture and tanginess, full-fat version works best for richness.

• Fresh Cranberries: Adds tartness and bursts of color, choose firm, plump berries.
• Frozen Cranberries: Can be used directly from freezer, no need to thaw beforehand.

What You’ll Use for cranberry pound cake

• Large mixing bowl: Essential for creaming butter and sugar, and mixing cake batter.
• Medium mixing bowl: Used for combining dry ingredients.
• Electric mixer or stand mixer: Perfect for beating butter, sugar, and eggs until fluffy.
• Whisk: Helps blend dry ingredients smoothly.
• Loaf pan (9×5-inch): Crucial for baking the pound cake.
• Measuring cups and spoons: Necessary for accurate ingredient measurements.
• Zester or grater: Useful for obtaining orange zest.
• Wire cooling rack: Helps cake cool evenly after baking.
• Spatula: Great for folding cranberries and scraping batter.
• Toothpick: Helps check cake doneness.
• Aluminum foil: Optional for covering cake if browning too quickly.

Steps to Create cranberry pound cake

• Prepare he Oven

Crank the oven to 350F and give your loaf pan a quick butter and flour massage to prevent any sticky situations.

• Mix Dry Goodies: Whisk flour, baking powder, and salt in a bowl until they're best friends.
• Whip Butter and Sugar

Beat butter and sugar until they transform into a fluffy cloud of deliciousness. Take about 3-4 minutes for maximum fluffiness.

• Dance with Eggs and Flavor

Add eggs one by one, giving each a good beating. Splash in vanilla and almond extracts with a sprinkle of orange zest for extra pizzazz.

• Blend Smoothly

Gently fold flour and sour cream together in a rhythmic dance. Start and end with flour, mixing just enough to keep things smooth.

• Toss in Cranberries

Carefully fold fresh cranberries into the batter, treating them like delicate little jewels.

• Bake to Perfection

Pour batter into the pan and send it into the oven. Bake for 55-65 minutes until a toothpick comes out clean. If the top gets too bronze, throw a foil blanket over it.

• Cool and Slice

Let the cake rest in the pan for 10 minutes, then move to a wire rack. Slice, serve, and savor every bite of your cranberry masterpiece.

Smart Twists for cranberry pound cake

• Use room temperature ingredients to ensure a smooth, even batter that prevents lumps and creates a tender crumb.
• Toss fresh cranberries in a light dusting of flour before folding into the batter to prevent them from sinking to the bottom during baking.
• This pound cake freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and aluminum foil to preserve moisture and flavor.
• Swap regular flour for gluten-free flour blend for a celiac-friendly version, or use non-dairy sour cream and vegan butter for a plant-based alternative that doesn't compromise on taste.
• Experiment with different extracts like lemon or maple, or add a handful of chopped nuts like pecans or almonds for extra crunch and depth of flavor.

How to Serve cranberry pound cake

• Festive Holiday Centerpiece: Arrange slices of cranberry pound cake on a decorative platter surrounded by fresh cranberries, sprigs of rosemary, and dusted with powdered sugar for a stunning seasonal display.
• Brunch Delight Pairing: Serve warm slices alongside a steaming cup of coffee or tea, complemented by a dollop of whipped cream or a drizzle of orange-infused honey for extra indulgence.
• Dessert Upgrade: Transform the pound cake into an elegant dessert by topping each slice with a scoop of vanilla bean ice cream and a quick cranberry compote made from fresh or frozen cranberries, creating a luxurious sweet-tart combination.
• Gifting Treat: Wrap individual slices in parchment paper, tie with a festive ribbon, and share with friends and neighbors as a homemade holiday gift that spreads warmth and cheer.

Make cranberry pound cake Last Longer

• Let the cake reach room temperature before storing to prevent condensation and maintain texture.
• Tightly wrap the cake in plastic wrap or aluminum foil, then store in the refrigerator for up to 5 days to keep it fresh and moist.
• Slice the cake before freezing for easier portioning. Place individual slices in freezer-safe bags, removing excess air. Frozen cake stays delicious for 2-3 months.
• Add a slice of bread to the storage container to help maintain the cake's softness and prevent drying out.

Festive Cranberry Pound Cake Recipe

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• Total Time: 1 hour 15 minutes
• Yield: 13 1x

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Description

Rich cranberry pound cake brings festive cheer to holiday dessert tables. Sweet and tangy flavors blend perfectly, offering a memorable treat you’ll savor with each delightful bite.

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Ingredients

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• 2 cups (240 g) all-purpose flour
• 1 tbsp flour (for tossing cranberries)
• 1 ½ cups (300 g) granulated sugar
• 1 cup (225 g) unsalted butter, softened
• 4 large eggs, room temperature
• 1 ½ cups fresh or frozen cranberries
• ½ cup sour cream or Greek yogurt
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup powdered sugar
• 2–3 tablespoons milk or orange juice
• Zest of 1 orange

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Instructions

1. Preparation: Preheat oven to 350F (175C) and prepare loaf pan with butter and flour coating to prevent sticking.
2. Dry Ingredients: Whisk flour, baking powder, and salt in a mixing bowl until perfectly combined and lump-free.
3. Creaming Process: Use electric mixer to transform butter and sugar into a light, fluffy mixture with soft, airy peaks.
4. Wet Integration: Add eggs one at a time, thoroughly incorporating vanilla, almond extract, and orange zest into the creamed mixture.
5. Batter Development: Gently fold dry ingredients and sour cream into the butter mixture in alternating stages, maintaining a delicate, smooth consistency.
6. Cranberry Incorporation: Fold fresh cranberries through the batter, ensuring even distribution without crushing the berries.
7. Baking Stage: Pour batter into prepared pan, smoothing the surface evenly. Bake for 60 minutes, using aluminum foil to prevent excessive browning if needed.
8. Cooling Process: Rest cake in pan for 10 minutes, then transfer to wire rack to cool completely, allowing structure to set and flavors to settle.
9. Serving Suggestion: Slice and serve at room temperature, showcasing the cake’s tender crumb and vibrant cranberry specks.

Notes

• Prevent Cranberry Sinking: Toss fresh cranberries in a light dusting of flour before folding into batter to prevent them from sinking during baking.
• Monitor Moisture Balance: Use room temperature ingredients to ensure smooth batter integration and consistent cake texture without overmixing.
• Control Browning Technique: Cover cake with aluminum foil if top browns too quickly, protecting the delicate surface while ensuring even internal cooking.
• Optimize Flavor Infusion: Allow cake to cool completely before slicing to let flavors settle and develop a more robust taste profile.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 366
• Sugar: 29 g
• Sodium: 130 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 100 mg