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A Cranberry Pound Cake dusted with powdered sugar sits on a wooden board, garnished with fresh rosemary and cranberries, on a white marble surface.

Cranberry Pound Cake Recipe

This cranberry pound cake is a holiday showstopper—moist, sweet, and packed with tart cranberries. Perfect for gifting or your Christmas table!

Course desserts
Cuisine American
Keyword Christmas Cranberry Pound Cake, Cranberry Pound Cake
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 16
Author Momma Lew

Ingredients

  • 3 eggs
  • 2 cups sugar
  • ¾ cup butter
  • 1 tsp vanilla extract
  • 2 cups flour
  • 12 oz cranberries
  • 1 tsp baking soda
  • pinch of salt
  • 1 cup milk

Instructions

  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 and baking soda.
  5. Mix in milk
  6. Fold in cranberries.
  7. Pour into a prepared bundt pan and bake for 60-70 minutes or until a toothpick comes out clean.
  8. Let your cranberry cake cook and then lightly dust with powdered sugar.

Recipe Notes

Store in an airtight container at room temp for 3 days, in the fridge for 5 days, or freeze for up to 3 months.

Nutrition Facts
Cranberry Pound Cake Recipe
Amount Per Serving (16 Servings)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.