cranberry pound cake

If you’re looking for a festive dessert that’s both delicious and easy to make, look no further than cranberry pound cake. This moist, buttery cake combines the tangy flavor of fresh cranberries with the richness of a classic pound cake. Perfect for holiday gatherings, special occasions, or just a cozy afternoon treat, cranberry pound cake is sure to become a favorite in your recipe collection.

Why You’ll Love Cranberry Pound Cake

Cranberry pound cake offers a perfect balance of sweetness and tartness. The cranberries add a refreshing burst of flavor, while the dense, buttery texture of the pound cake makes every bite indulgent. Whether served as a dessert after a festive meal or as a treat with a cup of tea, this cake is sure to impress. Plus, it’s easy to make and requires ingredients you probably already have in your kitchen!

Ingredients for Cranberry Pound Cake

To make this delicious cranberry pound cake, you’ll need the following ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional, but adds a lovely depth of flavor)
• 1 cup fresh cranberries (or you can use frozen cranberries)
• 1/2 cup sour cream (or plain yogurt for a lighter alternative)
• 1 tablespoon orange zest (optional, for extra citrus flavor)

How to Make Cranberry Pound Cake

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
4. Add Eggs and Flavorings: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts, followed by the orange zest if you’re using it.
5. Alternate Adding Dry Ingredients and Sour Cream: Gradually add the flour mixture in three parts, alternating with the sour cream. Start and finish with the flour mixture. Mix just until combined to avoid overworking the batter.
6. Add Cranberries: Gently fold in the fresh cranberries, being careful not to crush them. If you’re using frozen cranberries, don’t thaw them before folding them into the batter.
7. Bake the Pound Cake: Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
8. Cool and Serve: Allow the cranberry pound cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!

Tips for the Perfect Cranberry Pound Cake

• Use Fresh Cranberries: Fresh cranberries are ideal for this recipe, but if you only have frozen cranberries, they will work as well. Just make sure not to thaw them beforehand, as they can become mushy when added to the batter.
• Sift the Flour: For a lighter, fluffier texture, sift the flour before measuring. This helps to avoid any lumps in the batter.
• Make it Ahead: Cranberry pound cake can be made a day or two in advance. In fact, like many cakes, it tastes even better after resting for a bit as the flavors have time to meld together.
• Glaze Option: For an extra touch of sweetness, drizzle a simple glaze made of powdered sugar and orange juice over the cooled pound cake.

Why You Should Make Cranberry Pound Cake

Cranberry pound cake is an ideal dessert for the holidays. Its bright red cranberries give it a festive touch, and the cake itself is the perfect combination of light and dense, sweet and tart. Plus, it’s easy to customize—add a sprinkle of chopped nuts, a hint of cinnamon, or a little more citrus zest for extra flavor. Whether served at Christmas, Thanksgiving, or New Year’s, this cranberry pound cake will be a standout dish on your dessert table.

Final Thoughts

Cranberry pound cake is a versatile and crowd-pleasing dessert that’s perfect for the holiday season or anytime you want something a little special. With its moist texture, burst of fresh cranberry flavor, and hint of citrus, it’s a cake that will leave everyone asking for seconds. Plus, it’s incredibly simple to prepare, making it a fantastic choice for both novice and experienced bakers.

So why not try this cranberry pound cake recipe for your next family gathering or celebration? You won’t be disappointed!

Serving and Storage Tips for Cranberry Pound Cake

Serving Tips:

1. Slice with Care: To achieve even, clean slices, use a serrated knife. This will help preserve the cake’s texture and prevent it from crumbling.
2. Pair with Beverages: Cranberry pound cake pairs wonderfully with hot beverages like tea, coffee, or hot cocoa. For an extra festive touch, serve it with a glass of sparkling cider or a cup of mulled wine during the holiday season.
3. Top it Off: While the cake is delicious on its own, you can elevate the presentation with a dollop of whipped cream or a scoop of vanilla ice cream. For added flavor, a drizzle of orange glaze or a dusting of powdered sugar works beautifully.
4. Add a Fruit Compote: Serving your cranberry pound cake with a fresh fruit compote, like a berry medley or a spiced apple topping, can add a lovely contrast of flavors and textures.
5. For Extra Festivity: Garnish the cake with fresh cranberries or a sprig of mint for a vibrant, holiday-ready presentation.

Storage Tips:

1. Room Temperature Storage: Cranberry pound cake can be stored at room temperature for up to 3 days. Simply wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh.
2. Refrigeration: If you want to extend the shelf life of your pound cake, you can refrigerate it for up to a week. Be sure to wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
3. Freezing: Cranberry pound cake freezes very well. To freeze, wrap the cooled cake tightly in plastic wrap, followed by aluminum foil, and place it in a freezer-safe bag or container. It can be frozen for up to 3 months. When ready to serve, let it thaw at room temperature for a few hours or microwave individual slices for a quick treat.
4. Avoid Stale Cake: To prevent the cake from becoming stale, avoid cutting it into slices until you’re ready to serve. This will help maintain its moisture and texture.

By following these simple storage and serving tips, you can enjoy your cranberry pound cake fresh for days, and even plan ahead for special occasions!

1. Can I use frozen cranberries for cranberry pound cake?
Yes, you can use frozen cranberries for this recipe! However, it’s important not to thaw them before adding them to the batter. Using frozen cranberries helps prevent them from becoming mushy and releasing excess moisture into the cake.

2. How can I make cranberry pound cake more festive?
To make your cranberry pound cake extra festive, consider adding a simple glaze made of powdered sugar and orange juice, or a sprinkle of cinnamon and sugar on top before baking. You can also garnish the cake with fresh cranberries or a few sprigs of mint for a bright, holiday-ready look.

3. Can I make cranberry pound cake ahead of time?
Absolutely! Cranberry pound cake can be made a day or two in advance. In fact, it often tastes even better the next day as the flavors meld together. Store the cake at room temperature in an airtight container or wrap it tightly in plastic wrap to keep it fresh.

4. How can I store leftover cranberry pound cake?
Leftover cranberry pound cake can be stored at room temperature for up to 3 days if wrapped tightly in plastic wrap or placed in an airtight container. For longer storage, refrigerate the cake for up to a week or freeze it for up to 3 months. Just be sure to let it cool completely before wrapping it for storage.

Print