Savor the sweet-tart delight of homemade cranberry pound cake, ideal for any occasion. Discover how to create this delectable treat, perfect for holiday feasts or the next time you want a classic dessert.
Cranberry pound cake is a delightful dessert that captures the essence of the holiday season and beyond.
The tartness of fresh cranberries balances the moist, buttery crumb of this delicious pound cake.
Cranberry is one of the classic holiday flavors, often featured in dishes like cranberry sauce, relish, pies, and desserts like festive pound cakes. Whether in sweet or savory preparations, cranberry flavors offer a festive and iconic touch to recipes.
This dessert begins with a blend of butter, sugar, eggs, and vanilla, creating a tender and buttery crumb. The star of the show is the vibrant cranberries, which add a burst of color and a sweet-tart flavor as they release their juices during baking.
Cranberry Pound Cake is a versatile dessert suitable for various occasions throughout the year.
It shines as a festive addition to holiday gatherings like Thanksgiving and Christmas time. But it’s not just a Christmas Cranberry Pound Cake! This delicious cake is a lovely choice for brunches, dinner parties, potlucks, and picnics, adding a sweet-tart delight to any occasion.
How to Make Cranberry Pound Cake Recipe
Ingredients
- 3 eggs
- 2 cups sugar
- 3/4 cup butter
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 12 oz cranberries
Instructions
Pre heat oven to 350 degrees.
Grease and flour a 10-inch bundt pan. Set aside.
In a large mixing bowl, cream butter and granulated sugar until light and fluffy.
Cream for 2-3 minutes or until noticeably lighter in color.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift or whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
Mix until just combined after each addition. Be careful not to overmix.
Wash and dry cranberries.
To prevent cranberries from sinking to the bottom of the cake during baking, lightly coat them with a small amount of flour in a small bowl before folding them into the batter.
Gently fold the floured cranberries into the batter.
Pour batter into the prepared pan, spreading it evenly.
Give the pan a tap on the counter to remove air bubbles.
Bake in the preheated oven for about 60-70 minutes or until a toothpick or cake tester inserted into the center of the cake comes out clean with a few moist crumbs attached. The baking time may vary depending on your oven.
Pound cakes are best when they are moist and tender. Avoid overbaking, which can result in a dry cake.
Allow the cake to cool in the pan for about 10-15 minutes, then invert it onto a wire rack to cool completely.
Lightly dust with powdered sugar or a glaze.
Relevant Recipes
How to Customize Your Cranberry Pound Cake:
- Add orange or lemon zest to the batter for a refreshing citrus twist.
- Incorporate chopped nuts like walnuts or pecans for extra texture and flavor.
- Create a cream cheese swirl between cake layers for a creamy contrast
- Combine fresh cranberries and orange zest for a dual burst of cranberry and citrus flavors to make a cranberry orange pound cake recipe
- Fold in white chocolate chips to balance the tartness of cranberries with creamy sweetness.
- Include warm spices like cinnamon, nutmeg, and cloves for a spiced variation.
- Opt for mini loaves for individual servings.
- Decorate with sugared cranberries for an elegant touch.
Cranberry Bundt Cake FAQs
If your pound cake is not moist, it could be due to overbaking, incorrect measurements, overmixing, or using expired ingredients. Ensure precise measurements, avoid overmixing, and use moistness-enhancing ingredients like sour cream or yogurt. Additionally, proper storage, adequate greasing of the pan, and allowing the cake to cool thoroughly are essential for baking a moist pound cake,
Yes, you can use frozen cranberries in your Cranberry Pound Cake recipe. However, it’s essential to use them directly from the freezer without thawing to prevent excess moisture in the batter. However, whenever possible, use fresh cranberries for the best flavor and texture.
Yes, you can make a glaze by mixing powdered sugar with a small amount of milk or citrus juice (like orange or lemon juice). Drizzle it over the cooled cake for added sweetness and flavor.
Store your Cranberry Pound Cake in an airtight container or wrap it tightly in plastic wrap. Keep it at room temperature for up to 2-3 days or in the refrigerator for longer freshness.
Yes, you can freeze Cranberry Pound Cake. Wrap it tightly in plastic wrap and then in aluminum foil or an airtight container. Freeze for up to three months. Thaw it in the refrigerator before serving.
Cranberry Pound Cake Recipe
Ingredients
- 3 eggs
- 2 cups sugar
- 3/4 cup butter
- 1 tsp vanilla extract
- 2 cups flour
- 12 oz cranberries
Instructions
- Preheat oven to 350 degrees and soften butter.
- Mix together sugar and eggs.
- Add vanilla and butter.
- Slowly beat in flour.
- Fold in cranberries.
- Pour into a prepared bundt pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Let your cranberry cake cook and then lightly dust with powdered sugar.
Notes
Tips to Removing Your Cranberry Pound Cake from the Bundt Pan
One of the most stressful moments in cake making is removing bundt cakes from the pan.
Cover the inside of the bakeware with a generous layer of cake release or cooking spray prior to baking. Let it cool for about 15 minutes on a cooling rack after taking it out of the oven. Once you've done this, carefully turn over bottom side up so that gravity pulls down to remove easily without breaking apart or cracking.
Alternatives to this Delicious Cake
This delicious pound cake makes a great gift at Christmas time. Bake individual loaves in a 5-inch loaf pan.
Make your recipe into an orange cranberry pound cake by mixing in 2 tsp of orange zest or orange juice. The sweetness of orange pairs wonderfully with the cranberry flavors.
Drizzle this great recipe with a cream cheese frosting.
Can you freeze Cranberry Pound Cake?
Yes. Let your pound cake cool to room temperature, then wrap in aluminum foil and put your cake into a freezer safe ziplock bag. Freeze for up to 3 months.
Do I need to thaw frozen cranberries?
No need to thaw your frozen cranberries.
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Terry McGovern
Wednesday 26th of January 2022
Love recipe not a million different ingredients, made twice 2nd time used honey fermented cranberries both ways excellent. My go to recipe, easy,all ingredients on hand. Thanks .
Nan R.
Friday 7th of January 2022
I actually made this cake. It's not only easy; it's absolutely delicious. My neighbor plowed my driveway for me in the last snowstorm and I needed a gift for him so I took a chance on this recipe. It was perfect, and by the way, I worked as a professional pastry chef in NYC so I know good from bad. It has a golden, crisp crust and is tender within. FYI I halved the sugar, and it was plenty sweet. I also used salted butter because there's no salt in the recipe though you don't need it. You must add the eggs slowly or the butter will curdle; I suggest beating the eggs together first, then slowly pour them in as you keep mixing. To get that tender crumb, don't overmix it. I used two loaf pans and filled one 3/4 of the way, and the other half the way so my first pan would not be over-full. Thanks for the great recipe!
momma lew
Friday 7th of January 2022
This just made me day reading this, thank you!!!!!
Mary Ellen Lattig
Tuesday 15th of December 2020
OMG, so yummy! Sometimes I drizzle a bit icing on it.
momma lew
Tuesday 15th of December 2020
OH! What kind of frosting do you use?
Brittney
Tuesday 26th of November 2019
I made this today (my first bundt cake). It was very easy to make. My first bite was amazing, but on second bite i decided it was too sweet and needed more cranberries so I will adjust the sugar and cranberries next time. I do not like overly sweet or buttery things and I prefer lightly sweet and tart so it is probably just me. I suspect a crowd would really enjoy this. How did you get the sides of the cake so well sifted with sugar? Did you have to roll it on its side? (Tip for those wondering about prepping the pan: I melted shortening and smeared it on with a pastry brush very thoroughly and then threw in some flour, put press and seal over the pan and then shook it all over to make sure the flour adhered evenly. Then i dumped the excess flour in the sink. I waited 5min to cool and then tipped over the pan. It came out so easy).
momma lew
Tuesday 26th of November 2019
I use a sifter to dust with the powdered sugar and then it sprinkles it on perfectly.
Cranberry Fluff - Momma Lew
Thursday 3rd of October 2019
[…] that is so versatile! Besides enjoying the berries on my holiday plate, I love to enjoy them in cakes, cookies, salads and this cranberry fluff […]