Skip to Content

Cranberry Pound Cake Recipe

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. 

Cranberry Bundt Cake

How to Make Cranberry Pound Cake Recipe 


  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • pinch of salt
  • 12 oz cranberries
  • 1 cup milk


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 soda, 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 

Cranberry Bundt Cake

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

Why is my pound cake not moist?

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, 

Can I use frozen cranberries in the recipe?

 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.

Can I make a glaze for the Cranberry Pound Cake?

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. 

How should I store Cranberry Pound Cake?

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.

Can I freeze Cranberry Pound Cake?

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 Bundt Cake

cranberry bundt cake

Cranberry Pound Cake Recipe

Yield: 16
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Try this perfect cranberry pound cake recipe. It's tart and sweet, with just the right consistency. It's easy to make, even for beginners! This dessert is the perfect addition to the holiday season.


  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter
  • 1 tsp vanilla extract
  • 2 cups flour
  • 12 oz cranberries
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup milk


  1. Preheat oven to 350 degrees and soften butter.
  2. Mix together sugar and eggs.
  3. Add vanilla and butter.
  4. Slowly beat in flour.
  5. Fold in cranberries.
  6. Pour into a prepared bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
  7. Let your cranberry cake cook and then lightly dust with powdered sugar.


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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Sharing is caring!


Friday 16th of February 2024

Ingredients list baking soda. Instructions baking powder. Which is it?


Sunday 11th of February 2024

Ingredients lists baking soda. Instructions state baking powder. Which is correct?


Friday 9th of February 2024

The ingredients list baking soda. The instructions baking powder.

momma lew

Saturday 10th of February 2024

it's baking soda.


Wednesday 20th of December 2023

You’ve got two sets of instructions here. Different steps, different times to bake, etc.


Thursday 1st of February 2024

@momma lew, Update: It came out perfectly! I followed the second set of instructions and after adding the vanilla and butter, I followed the first set, alternating the flour with the milk, then folding in the cranberries. I added orange zest. Oh, my! It's moist and absolutely delicious!

momma lew

Thursday 21st of December 2023

They're the exact same instructions - just one is printable.


Tuesday 19th of December 2023

This recipe looks amazing, but you're missing the milk in the ingredient list (you mention it in the instructions in the main part of the blog, but not in the printable recipe)

momma lew

Thursday 21st of December 2023

It's been updated - 1 cup of milk

Skip to Recipe