The holiday season is upon us, and nothing says festive quite like the warm, inviting aroma of a freshly baked Christmas Cranberry Pound Cake wafting through your home. Just picture it: a rich, buttery cake studded with tart cranberries that burst with flavor in every bite, topped with a hint of citrus zest that dances on your palate. This delightful treat is more than just dessert; it’s an experience that brings families together around the table, sharing laughter and memories.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>How to Make Christmas Cranberry Pound Cake</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen cranberries for this recipe?
- How do I know when my pound cake is done?
- Can I make this cake ahead of time?
- 📖 Recipe Card
When I first made this cake for my family’s holiday gathering, I didn’t realize I was about to create a new family tradition. The reactions were priceless—my cousin nearly wept at the first bite, while my aunt proclaimed it “the best thing since sliced bread!” It quickly became the star of our dessert table, and now, it’s a must-have at every family celebration. Trust me; once you bring this beauty into your kitchen, you’ll want to make it part of your own holiday traditions.
Why You'll Love This Recipe
- This Christmas Cranberry Pound Cake is incredibly easy to prepare, making it perfect for busy holiday schedules
- Bursting with flavors of tart cranberries and zesty citrus, it’s a delightful treat for any occasion
- Its stunning ruby-red color makes it visually appealing on any festive table
- Enjoy it as a dessert or serve it with coffee for a charming breakfast option
The day I first whipped up this cranberry delight remains etched in my mind—everyone couldn’t stop raving about how moist and flavorful it was!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: This is your basic building block for the cake; sift it for extra lightness.
Sugar: Granulated sugar adds sweetness while helping create that moist texture we all love.
Unsalted Butter: Use room-temperature butter for easy creaming; it’ll give your cake that rich flavor.
Eggs: Large eggs are best here; they add moisture and richness to the batter.
Cranberries: Fresh or frozen will work well; just be sure to rinse and sort them before use.
Zest of Orange or Lemon: This brightens the flavor profile beautifully; don’t skip this step!
Baking Powder: Essential for leavening—make sure it’s fresh for maximum rise.
Vanilla Extract: A splash elevates your cake’s flavor from basic to fantastic.
Salt: A small pinch balances sweetness perfectly; never underestimate salt’s power!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Christmas Cranberry Pound Cake
Preheat Your Oven and Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Grease a loaf pan with butter or nonstick spray and dust it lightly with flour.
Cream Butter and Sugar Together: In a mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy. This should take about 5 minutes—get ready for some arm workout!
Add Eggs One by One: Beat in 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. You’ll notice the mixture becoming rich and creamy.
Mix Dry Ingredients Separately: In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add this mixture into the wet ingredients while alternating with 1 cup of milk until just combined.
Fold in Cranberries and Zest: Gently fold in 2 cups of cranberries along with the zest of one orange or lemon using a spatula. Be gentle so you don’t crush those beautiful berries!
Bake Until Golden Brown: Pour the batter into your prepared loaf pan and smooth out the top. Bake in your preheated oven for about 60-70 minutes or until a toothpick inserted comes out clean. Let it cool before slicing—if you can resist that long!
You Must Know
- This Christmas Cranberry Pound Cake is a delightful treat that combines festive flavors, moist texture, and a sweet-tart balance
- The aroma of cranberries and vanilla wafts through your kitchen, making it impossible to resist
- Perfect for holiday gatherings or a cozy afternoon tea with friends
Perfecting the Cooking Process
To ensure your Christmas Cranberry Pound Cake turns out perfectly, start by creaming the butter and sugar until fluffy. Then, mix in the eggs one at a time before adding dry ingredients. This order helps incorporate air for a light texture.
Add Your Touch
Feel free to swap cranberries for blueberries or add a hint of orange zest for a citrus twist. You can also drizzle a simple glaze on top—who doesn’t love a little extra sweetness during the holidays?
Storing & Reheating
Store your pound cake in an airtight container at room temperature for up to four days. For longer storage, wrap it in plastic wrap and freeze it; it reheats beautifully in the oven at 350°F for about 10-15 minutes.
Chef's Helpful Tips
- When baking this pound cake, use room-temperature ingredients for even mixing, ensuring no lumps remain
- Also, let the cake cool completely before slicing to avoid crumbling
- Lastly, don’t skip the cranberry sprinkle on top; it adds that festive flair!
Baking this cake reminds me of a holiday party where my family couldn’t stop raving about how delicious it was. They even asked for seconds—and thirds! It’s those moments that make all the flour and sugar worth it.
FAQ
Can I use frozen cranberries for this recipe?
Yes, frozen cranberries work well; just add them directly without thawing.
How do I know when my pound cake is done?
Insert a toothpick into the center; if it comes out clean, it’s ready!
Can I make this cake ahead of time?
Absolutely! It actually tastes better after resting for a day or two to let flavors develop.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Christmas Cranberry Pound Cake
- Total Time: 1 hour 25 minutes
- Yield: Serves about 12 1x
Description
Experience the joy of the holiday season with this Christmas Cranberry Pound Cake, a delightful blend of rich buttery cake and tart cranberries. Infused with a hint of citrus zest, this moist, flavorful treat is perfect for festive gatherings and cozy breakfasts alike. With its vibrant ruby-red color, it’s sure to be the centerpiece on your dessert table, bringing family and friends together to share in delicious memories.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter (room temperature)
- 4 large eggs
- 2 cups fresh or frozen cranberries (rinsed and sorted)
- Zest of 1 orange or lemon
- 1 teaspoon baking powder
- 1 cup milk
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Cream together the butter and sugar until light and fluffy (about 5 minutes).
- Beat in eggs one at a time until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients alternating with milk.
- Gently fold in cranberries and citrus zest.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean. Cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 380
- Sugar: 24g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
