Go Back
As the festive season approaches, the air fills with a sense of joy and anticipation. Families gather to celebrate Christmas, and one cherished tradition that often accompanies this time of year is baking. The kitchen becomes a hub of activity, with the scents of spices, sweets, and seasonal favorites wafting through the air. Among the array of holiday treats, the Christmas Cranberry Pound Cake stands out as a delightful centerpiece that embodies the spirit of the season.

Christmas Cranberry Pound Cake Recipe – A Festive Delight!

Get ready to celebrate the festive season with a delicious Christmas Cranberry Pound Cake! This delightful dessert combines the tartness of fresh cranberries with the sweetness of a rich, buttery cake, brightened by zesty orange. Perfect for holiday gatherings, cozy afternoons, or as a thoughtful gift. Follow our easy recipe to create this beautiful centerpiece for your Christmas table that will surely impress your family and friends! #CranberryPoundCake #ChristmasBaking #HolidayDesserts #FestiveTreats #BakingFromScratch
Pin Recipe Print Recipe

Ingredients
  

1 ½ cups fresh cranberries (you can use frozen if needed)

1 cup unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup sour cream

1 tablespoon orange zest

1 teaspoon cinnamon

½ cup powdered sugar (for glaze)

2 tablespoons orange juice (for glaze)

Fresh cranberries and mint leaves (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan.

    Prepare the Cranberries: If using fresh cranberries, rinse and drain them. You can coarsely chop them if you prefer smaller pieces. If using frozen cranberries, do not thaw.

      Mix Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.

        Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.

          Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.

            Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

              Fold in Cranberries and Zest: Gently fold in the prepared cranberries and orange zest using a rubber spatula.

                Pour into Pan: Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula.

                  Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

                    Cool: Allow the cake to cool in the pan for about 15-20 minutes before inverting onto a wire rack to cool completely.

                      Prepare the Glaze: In a small bowl, whisk together powdered sugar and orange juice until smooth. Adjust the consistency by adding more sugar or juice as needed.

                        Glaze the Cake: Once the cake has completely cooled, drizzle the orange glaze over the top.

                          Garnish (Optional): For an added festive touch, decorate with fresh cranberries and mint leaves.

                            Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10-12