If you’re looking for the perfect holiday dessert, this Cranberry Pound Cake recipe is a festive favorite that’s hard to resist.
It features a rich, buttery pound cake bursting with tart cranberries, offering a delicious balance of sweet and tangy flavors.
Whether you’re hosting a holiday gathering or just enjoying a cozy evening at home, this cake pairs wonderfully with a warm cup of tea or coffee.
This delicious cake is easy to whip up, making it a go-to Christmas recipe for the holiday season! Everyone in the family will love this classic holiday treat!
How do you make a pound cake with cranberries?
Before folding the fresh cranberries into the batter, toss them in a tablespoon of flour to prevent them from sinking to the bottom of the cake.
Make sure your butter, eggs, and milk are at room temperature. This helps to create a smoother batter and results in a more evenly baked cake.
When combining the wet and dry ingredients, mix until just combined. Overmixing can make the cake dense instead of light and fluffy.
Grease your bundt pan well and dust with flour to ensure the cake doesn’t stick. A silicone bundt pan can help with easy removal.
How long does it take to bake a cranberry pound cake?
Pound cakes take time to bake, about 60 to 75 minutes. If the top is browning too quickly, cover it loosely with aluminum foil for the last 10-15 minutes of baking. Insert a toothpick into the center to check if it’s done—when it comes out clean, the cake is ready.
Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This helps prevent the cake from breaking apart.
You can substitute fresh or frozen cranberries with dried cranberries. If using dried cranberries, soak them in warm water or orange juice for 10-15 minutes to rehydrate them before adding to the batter.
Store your cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze it for up to 3 months—just wrap it well in plastic wrap and foil.
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.
Plan your Christmas Dessert Menu with these festive favorites! If you’re loving the flavors of cranberry, be sure to try delicious Panera Cranberry Orange Muffins, Cranberry Orange Cupcakes, Cranberry Poke Cake or the showstopping Cranberry Layer Cake — each recipe is perfect for bringing extra holiday cheer to your table!
Cranberry Pound Cake Recipe
Add a festive twist to your baking with this cranberry pound cake recipe! Perfect for tea time or holiday parties.
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees and soften butter.
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Mix together sugar and eggs.
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Add vanilla and butter.
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Slowly beat in flour and baking soda.
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Mix in milk
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Fold in cranberries.
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Pour into a prepared bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
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Let your cranberry cake cook and then lightly dust with powdered sugar.
Recipe Notes
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.
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.
CR
Friday 16th of February 2024
Ingredients list baking soda. Instructions baking powder. Which is it?
CR
Sunday 11th of February 2024
Ingredients lists baking soda. Instructions state baking powder. Which is correct?
CR
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.
Jason
Wednesday 20th of December 2023
You’ve got two sets of instructions here. Different steps, different times to bake, etc.
Marianne
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.
Linette
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