Heavenly Cranberry Pound Cake Recipe: A Sweet Holiday Delight

Baking a delightful cranberry pound cake brings pure joy to any kitchen adventure.

Sweet bursts of tart cranberries dance through rich, buttery batter with delicate charm.

Seasonal ingredients marry perfectly in this classic dessert that feels like a warm hug.

Home bakers will adore how simple yet impressive this recipe becomes with minimal effort.

Decadent slices promise comfort and nostalgia, reminiscent of cozy afternoons near the fireplace.

Fragrant with hints of vanilla and studded with jewel-like berries, this cake transforms ordinary moments into something magical.

You’ll want to slice into this beauty and savor every single crumb.

Why Cranberry Pound Cake Brings Holiday Flavor in Every Slice

• Cranberry Pound Cake Delights
• Create a delectable dessert with minimal kitchen skills, perfect for novice bakers wanting to impress family and friends.
• Whip up this festive treat in under 90 minutes, making it an ideal last-minute dessert for holiday gatherings or unexpected guests.
• Enjoy as a breakfast companion, afternoon snack, or elegant dessert that appeals to all ages with its balanced sweet-tart flavor profile.
• Simple ingredients and straightforward steps ensure a foolproof recipe that delivers bakery-quality results without complicated techniques.

Ingredients That Make Cranberry Pound Cake Irresistible

Primary Ingredients:

Flour Group:- All-Purpose Flour: Provides structure and backbone for the cake, choose unbleached for better texture.

Sugar Group:- Granulated Sugar, Brown Sugar: Adds sweetness and helps create a tender crumb with good caramelization.

Dairy Group:- Butter, Sour Cream: Creates rich moisture and soft texture, use full-fat versions for best results.

Eggs Group:- Large Eggs: Binds ingredients and adds richness, ensure they are at room temperature.

Flavor Enhancers:

Extract Group:- Vanilla Extract, Almond Extract: Provides deep background flavor, use pure extracts for best taste.

Citrus Group:- Orange Zest: Adds bright, fresh citrus notes that complement cranberries.

Fruit and Leavening Group:

Berry Group:- Fresh Cranberries: Adds tartness and bursts of color, can use fresh or frozen without thawing.

Leavening Group:- Baking Powder, Salt: Helps cake rise and balances overall flavor, use aluminum-free baking powder if possible.

Steps to Bake a Moist and Tangy Cranberry Pound Cake

Step 1: Prepare Oven and Pan

Preheat oven to 350°F (175°C). Generously coat a 9×5-inch loaf pan with butter and dust with flour, ensuring complete coverage to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Whisk thoroughly until well blended.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat softened butter and granulated sugar in a large bowl. Whip until the mixture becomes light, airy, and pale yellow, about 3-4 minutes.

Step 4: Incorporate Eggs and Flavor Enhancers

• Vanilla extract
• Almond extract
• Orange zest (optional)

Step 5: Combine Wet and Dry Components

Gradually blend flour mixture and sour cream into the butter mixture. Add in three alternating portions, starting and ending with flour. Mix gently to maintain batter’s delicate texture.

Step 6: Fold in Cranberries

Carefully fold fresh cranberries into the batter. If using frozen cranberries, add directly without thawing to prevent color bleeding.

Step 7: Bake to Perfection

Transfer batter to prepared loaf pan, spreading evenly. Bake for 55-65 minutes. Check doneness by inserting a toothpick into the center- it should come out clean. If top browns too quickly, loosely cover with aluminum foil during final 15 minutes.

Step 8: Cool and Serve

Let cake rest in pan for 10 minutes. Transfer to wire rack and allow to cool completely. Slice and savor each delectable bite of your homemade cranberry pound cake.

Baker’s Tips for the Best Cranberry Pound Cake Texture

• Prevent Cranberry Sinking: Toss fresh or frozen cranberries in a light dusting of flour before folding into the batter to keep them evenly distributed throughout the cake.
• Moisture Master: Add sour cream to the recipe for an incredibly tender and rich pound cake texture that stays moist and soft for days.
• Zest Boost: Include orange zest to enhance the cranberry flavor, creating a bright, citrusy undertone that complements the tart berries perfectly.
• Freezer-Friendly Trick: Wrap the fully cooled pound cake tightly in plastic wrap and freeze for up to 3 months, allowing you to enjoy this delicious treat anytime.
• Customize Your Glaze: Drizzle a simple powdered sugar glaze with a touch of orange juice over the cooled cake for an extra layer of sweetness and shine.

How to Store and Enjoy Cranberry Pound Cake Later

• Store leftover cake in an airtight container for up to 5 days. Wrap tightly with plastic wrap or place in a sealed container to maintain moisture and prevent drying out.
• Slice the pound cake before freezing for easier portioning. Wrap each slice separately in plastic wrap, then place in a freezer-safe bag. Frozen cake stays fresh for 2-3 months.
• Remove frozen cake slices from the freezer and let them defrost at room temperature for 1-2 hours. Alternatively, warm gently in the microwave for 15-20 seconds to restore softness.
• Warm cake slices in the oven at 300F for 5-7 minutes to refresh texture and bring out the delicious cranberry and butter flavors. Avoid overheating to prevent dryness.

Perfect Pairings for Cranberry Pound Cake Moments

• Prepare a light and zesty orange or lemon-infused tea that complements the cake's tangy cranberry notes and enhances its citrusy undertones.
• Mix a cranberry vodka martini or an elderflower liqueur spritzer that echoes the cake's fruity profile and adds a festive touch.
• Select a smooth medium-roast coffee with hints of caramel or vanilla that balances the cake's tartness and provides a warm, comforting contrast.
• Warm apple cider with cinnamon and nutmeg creates a cozy companion that matches the cake's rich, dessert-like character and seasonal warmth.
• Add a dollop of mascarpone or whipped cream cheese to add luxurious richness and cut through the cake's dense texture.
• Arrange a small side of mandarin orange segments or fresh berries to enhance the cake's fruity essence and provide a light, refreshing complement.

Creative Spins on Traditional Cranberry Pound Cake

Gluten-Free Cranberry Cake: Replace all-purpose flour with a gluten-free flour blend, ensuring the texture remains moist and tender while accommodating wheat-sensitive individuals.

Vegan Cranberry Delight: Substitute butter with coconut oil, eggs with flax eggs, and sour cream with dairy-free yogurt to create a plant-based version that maintains the cake’s rich flavor profile.

Low-Sugar Cranberry Loaf: Use monk fruit sweetener or stevia instead of granulated sugar, reducing overall calorie content while preserving the cake’s delightful taste and texture for health-conscious bakers.

Orange-Almond Cranberry Variation: Enhance the existing recipe by adding sliced almonds on top before baking and increasing orange zest for a more pronounced citrus undertone that complements the tart cranberries.

Cranberry Pound Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 24 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Indulgent Cranberry Pound Cake delivers a symphony of tart berries and buttery richness, blending classic baking techniques with seasonal charm. Delicate crumbs and zesty cranberry notes create a delightful dessert that promises pure comfort in each delectable slice.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup (225 g) unsalted butter, softened
• 4 large eggs, room temperature
• 1 ½ cups fresh or frozen cranberries

Wet Ingredients:

• ½ cup sour cream or Greek yogurt
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract

Supporting Ingredients:

• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon flour (for tossing cranberries)

Optional Glaze Ingredients:

• 1 cup powdered sugar
• 2–3 tablespoons milk or orange juice
• Zest of 1 orange

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat the oven to 350F (175C), preparing a loaf pan with a light coating of butter and dusting of flour to ensure easy release.
2. Combine flour, baking powder, and salt in a mixing bowl, whisking thoroughly to distribute ingredients evenly.
3. Using an electric mixer, cream butter and sugar until the mixture transforms into a pale, airy consistency with soft peaks forming.
4. Incorporate eggs individually, mixing completely after each addition. Blend in vanilla, almond extract, and orange zest until thoroughly integrated.
5. Carefully fold dry ingredients into the butter mixture, alternating with sour cream in three incremental stages. Mix gently to maintain batter’s delicate texture.
6. Delicately fold fresh cranberries into the batter, ensuring they are evenly distributed without breaking the berries’ delicate structure.
7. Transfer batter into the prepared loaf pan, smoothing the surface with a spatula to create an even layer. Bake for approximately 60 minutes, monitoring the top’s color and covering with aluminum foil if browning occurs too quickly.
8. Remove cake from oven and let rest in the pan for 10 minutes to stabilize its structure. Carefully transfer to a wire cooling rack, allowing complete cooling before slicing.
9. Serve at room temperature, revealing the cake’s vibrant cranberry specks and rich, tender crumb.

Notes

• Choose ripe, firm cranberries for the best texture and burst of tartness in each slice.
• Avoid overmixing the batter to keep the pound cake tender and prevent a tough, dense texture.
• Dust the cranberries with a light coating of flour before folding into the batter to prevent them from sinking to the bottom during baking.
• For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend and add an extra egg for moisture and structure.

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

Nutrition

• Serving Size: 12
• Calories: 360
• Sugar: 31 g
• Sodium: 120 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 85 mg