Christmas just wouldn’t be complete without a festive dessert that brings everyone together. Our Christmas Cranberry Pound Cake is the perfect holiday treat, combining the rich, buttery texture of classic pound cake with the bright, tart flavor of fresh cranberries. It’s a delightful way to add a splash of color and cheer to your dessert table.
Ingredients
To craft our Christmas Cranberry Pound Cake, we carefully select ingredients that balance flavor and texture perfectly. Each category below lists essential components to bring out the rich, buttery crumb and the vibrant tartness of fresh cranberries.
Dry Ingredients
These dry ingredients form the base of our pound cake, ensuring structure and that classic dense crumb:
- 2 ½ cups all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
- 1 tablespoon orange zest (for citrus brightness)
Wet Ingredients
Our wet ingredients provide moisture and richness, delivering a tender bite and depth of flavor:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk, room temperature
- 2 tablespoons fresh orange juice
Additional Mix-Ins
To enhance texture and the festive spirit, we add flavorful extras:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Chopped pecans or walnuts | ½ cup, chopped | Adds crunch and depth |
| Powdered sugar | For dusting | Garnishes and adds sweet finish |
Pro tip: To keep cranberries evenly distributed, toss them in a small amount of flour before folding into the batter. This prevents them from sinking to the bottom.
Together, these ingredients combine to create our memorable Christmas Cranberry Pound Cake, balancing buttery richness with vibrant holiday flavors.
Equipment Needed
To make our Christmas Cranberry Pound Cake perfectly every time, having the right equipment on hand is essential. Here’s what we need:
- Loaf pan (9×5 inches): This size gives the classic pound cake shape with even baking.
- Mixing bowls: Use one large bowl for wet ingredients and one for dry ingredients for efficient mixing.
- Electric mixer or stand mixer: Helps us cream the butter and sugar until light and fluffy, ensuring a tender crumb.
- Measuring cups and spoons: Precise measurements are critical for perfect balance of flavors.
- Rubber or silicone spatula: Great for folding in the cranberries and nuts gently without breaking them.
- Cooling rack: Allows the cake to cool evenly preventing sogginess on the bottom.
- Sifter or fine mesh sieve: For sifting dry ingredients to avoid lumps and aerate flour for lighter texture.
| Equipment | Purpose |
|---|---|
| Loaf pan (9×5 inches) | Shapes and bakes the pound cake uniformly |
| Mixing bowls | Separates wet from dry ingredients for proper combining |
| Electric/stand mixer | Creams butter and sugar; mixes batter evenly |
| Measuring cups & spoons | Measures ingredients accurately |
| Rubber/silicone spatula | Gently folds in cranberries and nuts |
| Cooling rack | Cools cake evenly avoiding moisture accumulation |
| Sifter/fine mesh sieve | Sifts dry ingredients; aerates flour |
Prep Instructions
Before we begin mixing, Preparing the Cranberries and accurately Measuring and Sifting Ingredients will ensure our Christmas Cranberry Pound Cake turns out moist, flavorful, and perfectly textured every time.
Preparing the Cranberries
- Rinse 1 1/2 cups of fresh cranberries under cold water.
- Remove any stems or damaged berries.
- Spread the cranberries on a clean kitchen towel and pat dry completely to avoid adding extra moisture to the batter.
- Optional: Toss the cranberries with 1 tablespoon of all-purpose flour to help prevent them from sinking to the bottom of the cake during baking. This little trick keeps the cranberries evenly distributed, adding vibrant bursts of tartness throughout the cake.
Measuring and Sifting Ingredients
Accurate measurements and sifting are key for our cake’s fine crumb and rise.
| Ingredient | Measurement | Preparation Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups | Sifted to aerate and remove lumps |
| Baking powder | 1 teaspoon | Measured precisely |
| Salt | 1/2 teaspoon | Ensures balance in flavor |
- Use dry measuring cups for flour and sugar; spoon flour into the cup and level it off with a straight edge.
- Sift the flour, baking powder, and salt together at least twice into a medium bowl. This process aerates the dry ingredients and ensures an even rise during baking.
- Keep the sifted mixture nearby for gradual incorporation into the wet ingredients.
By carefully preparing the cranberries and sifting our dry ingredients, we set a strong foundation for our Christmas Cranberry Pound Cake to be both tender and festive.
Directions
Follow these steps carefully to craft our Christmas Cranberry Pound Cake with perfect texture and festive flavor.
Making the Batter
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together 1 cup (227g) unsalted butter, softened, and 1 ½ cups (300g) granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add 4 large eggs, one at a time, beating well after each addition to incorporate fully.
- In a separate bowl, sift together the dry ingredients:
- 2 ½ cups (312g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Gradually add the dry ingredients to the creamed butter mixture, alternating with ½ cup (120ml) whole milk, beginning and ending with the dry mix. Mix on low speed just until combined to avoid overworking the batter.
Folding in Cranberries
- Gently fold in 1 ½ cups (150g) fresh cranberries that have been rinsed, dried, and lightly tossed with 1 tablespoon sifted flour.
- Optionally fold in ½ cup (60g) chopped pecans or walnuts for extra texture.
- Use a rubber spatula to fold the cranberries and nuts carefully. This prevents breaking the berries or deflating the batter, ensuring even distribution.
Baking the Pound Cake
- Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Check doneness starting at 60 minutes to avoid overbaking and drying out the cake.
- If the cake browns too quickly, tent it loosely with aluminum foil halfway through baking.
| Bake Time | Oven Temp | Doneness Check |
|---|---|---|
| 60-70 minutes | 350°F | Toothpick comes out clean |
Cooling and Setting
- Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes.
- Run a knife around the edges to loosen, then invert the cake onto a cooling rack.
- Allow the cake to cool completely, about 1 to 1 ½ hours, before dusting with powdered sugar or serving.
- Cooling fully helps the flavors meld and the texture set, providing the perfect balance of moist crumb and tart cranberry bursts.
Optional Glaze or Topping
Enhance our Christmas Cranberry Pound Cake with a delicious glaze or festive topping to add extra flavor and visual appeal. Here are some carefully selected options you can easily prepare to complement the rich, buttery cake and tart cranberries.
Classic Vanilla Glaze
Prepare a simple yet smooth glaze that adds a subtle sweetness and delicate shine.
-
Ingredients:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk (adjust for desired consistency)
- 1 teaspoon pure vanilla extract
-
Instructions:
- In a small bowl, whisk the powdered sugar with 2 tablespoons of milk until smooth.
- Stir in vanilla extract.
- Add more milk, one teaspoon at a time, if the glaze is too thick.
- Drizzle evenly over the cooled pound cake using a spoon or piping bag.
- Let set for 10-15 minutes before slicing.
Tip: This glaze hardens slightly for a beautiful, glossy finish.
Zesty Orange Glaze
Bring a citrusy brightness that pairs beautifully with cranberries.
-
Ingredients:
- 1 cup powdered sugar, sifted
- 3 tablespoons fresh orange juice
- 1 teaspoon finely grated orange zest
-
Instructions:
- Combine powdered sugar and orange juice in a bowl.
- Whisk until smooth and add orange zest.
- Adjust thickness by adding more juice or powdered sugar as needed.
- Spoon the glaze over the cooled pound cake.
- Allow glaze to set for at least 10 minutes before serving.
Festive Topping Ideas
To add texture and color, consider these holiday-inspired toppings:
| Topping | Preparation | Serving Suggestion |
|---|---|---|
| Chopped Pecans or Walnuts | Toast lightly in a dry skillet for 3-5 minutes | Sprinkle over glaze before it sets |
| Fresh Cranberries | Halve or quarter fresh cranberries | Scatter on top for a vibrant garnish |
| Powdered Sugar Dusting | Use a fine mesh sieve to dust powdered sugar evenly | Dust on cooled cake for a snowy effect |
| Candied Orange Peel | Finely chop for a sweet and chewy garnish | Sprinkle atop glaze for added sweetness |
How to Apply Your Glaze or Toppings
- Ensure cake is completely cooled before adding glaze or toppings; warm cake causes melting or sliding.
- Use a spatula or butter knife to spread glaze evenly if preferred over drizzling.
- For toppings that require setting (nuts and candied peel), apply immediately after glazing.
- Allow the cake to rest on a wire rack with a tray underneath to catch excess glaze.
By offering these optional glazes and toppings, we tailor our Christmas Cranberry Pound Cake to be visually appealing and flavorful, perfect for any holiday celebration.
Serving Suggestions
To make our Christmas Cranberry Pound Cake experience truly unforgettable, we recommend pairing it with complementary flavors and presentations that highlight its festive qualities.
Classic Accompaniments
- Serve slices with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream to add rich creaminess.
- Drizzle warmed orange glaze or the classic vanilla glaze over each slice for enhanced moisture and zesty sweetness.
- Garnish with a sprinkle of powdered sugar and a few fresh cranberries to emphasize the season’s colors.
Beverage Pairings
Our cake shines alongside a variety of drinks; here are our top picks:
| Beverage Type | Description |
|---|---|
| Hot spiced apple cider | Warm and comforting, complements cranberry tartness |
| Mulled wine | Rich and aromatic, enhances holiday flavors |
| Brewed black tea | Light and balancing, lets the cake’s sweetness stand out |
| Freshly brewed coffee | Bold and robust, perfect for morning or after-dinner treat |
Festive Presentation Ideas
- Arrange cake slices on a decorative platter with sprigs of rosemary and candied orange peel for a rustic touch.
- Layer slices with cream cheese frosting in between for a holiday-inspired cake stack.
- Serve mini slices or cake bites on cocktail picks for easy party snacking.
Storage and Serving Tips
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to 1 week to preserve freshness.
- Allow refrigerated slices to return to room temperature for about 30 minutes before serving to bring out the full flavor.
- For a quick refresh, warm slices in a microwave for 10 to 15 seconds prior to serving.
“The key to enjoying our Christmas Cranberry Pound Cake is to balance its buttery richness with fresh, bright accents and thoughtful presentation.“
By following these serving suggestions we ensure our cake is not only delicious but a standout feature on any holiday table.
Storage and Make-Ahead Tips
Proper storage and thoughtful make-ahead strategies help us keep our Christmas Cranberry Pound Cake fresh, moist, and bursting with its signature festive flavors. Here’s how we can maximize the cake’s texture and taste over time.
Storing Fresh Christmas Cranberry Pound Cake
- Cool Completely: Before storing, always allow the cake to cool completely on a wire rack. This prevents condensation buildup which can lead to sogginess.
- Room Temperature Storage: Wrap the cake tightly in plastic wrap or place it in an airtight container. Store it at room temperature for up to 3 days to maintain its buttery richness and cranberry tartness.
- Refrigeration: If we need to keep the cake longer, refrigerate it wrapped and sealed. Refrigeration keeps it good for up to 1 week, but be aware it might slightly firm the texture.
Freezing for Extended Freshness
Freezing is an excellent option for preserving the cake’s flavor for holiday gatherings in advance.
| Step | Instructions |
|---|---|
| Wrap | Tightly wrap the cooled cake in plastic wrap, then foil. |
| Freeze | Place wrapped cake in a freezer-safe bag or container. |
| Duration | Store in the freezer for up to 3 months. |
| Thawing | Thaw overnight in the refrigerator or a few hours at room temperature before serving. |
Tip: Wrap the cake twice to prevent freezer burn and absorbance of odors.
Make-Ahead Preparation Tips
- Bake Ahead: We can bake the Christmas Cranberry Pound Cake up to 3 days prior to serving and store it as described above.
- Assemble Glaze/Toppings: Prepare the glaze or toppings a day ahead. Store them separately in airtight containers in the refrigerator. Apply glaze and sprinkle toppings just before serving to keep the cake visually striking and fresh.
- Slicing in Advance: For parties, slice the cake and store slices individually wrapped in parchment paper inside an airtight container. This saves time and keeps slices from drying out.
Quick Reference Table: Storage Duration for Christmas Cranberry Pound Cake
| Storage Method | Duration | Key Notes |
|---|---|---|
| Room Temperature | Up to 3 days | Use airtight wrap or container |
| Refrigerator | Up to 1 week | Cake may firm slightly |
| Freezer | Up to 3 months | Double wrap to prevent freezer burn |
Conclusion
This Christmas Cranberry Pound Cake brings festive cheer to every holiday gathering with its perfect balance of buttery richness and tart cranberries. It’s a dessert that’s as beautiful as it is delicious, making it a standout on any dessert table.
With simple ingredients and straightforward steps, we can easily create a cake that feels both traditional and special. Whether served with a glaze, fresh whipped cream, or a warm beverage, it’s sure to delight friends and family alike.
By following the tips for preparation, baking, and storage, we ensure our cake stays fresh and flavorful throughout the season. This recipe truly captures the spirit of the holidays in every bite.
Frequently Asked Questions
What is a Christmas Cranberry Pound Cake?
A Christmas Cranberry Pound Cake is a festive dessert combining the rich, buttery texture of traditional pound cake with tart, fresh cranberries. It adds color and cheer to holiday dessert tables.
What ingredients are needed for this cake?
You need all-purpose flour, baking powder, fresh cranberries, unsalted butter, granulated sugar, eggs, and optional mix-ins like chopped pecans or walnuts. Powdered sugar is used for garnishing.
How do I prevent cranberries from sinking in the cake?
Toss the cranberries with a small amount of flour before folding them into the batter. This helps distribute them evenly and prevents sinking during baking.
What equipment do I need to bake this pound cake?
You’ll need a 9×5 inch loaf pan, mixing bowls, an electric or stand mixer, measuring cups and spoons, a rubber spatula, a cooling rack, and a sifter or fine mesh sieve.
What is the best way to prepare cranberries for the cake?
Rinse and dry them thoroughly. Optionally, toss them with flour to prevent sinking in the batter and distribute them evenly throughout the cake.
How do I know when the cake is done baking?
Bake until a toothpick or skewer inserted in the center comes out clean or with a few moist crumbs. Avoid overbaking to keep the cake moist.
Can I add toppings or glaze to the cake?
Yes, you can enhance it with a vanilla or orange glaze, and decorate with chopped nuts, fresh cranberries, powdered sugar, or candied orange peel.
What are some good serving ideas for this cake?
Serve slices with fresh whipped cream or vanilla bean ice cream. Pair with hot spiced apple cider or mulled wine for a festive touch.
How should I store leftover Christmas Cranberry Pound Cake?
Store it wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze the cake wrapped in plastic and foil for up to 3 months.
Can I prepare the cake ahead of time?
Yes, you can bake the cake a few days in advance, prepare glazes and toppings ahead, and slice it for easy serving to save time during holiday celebrations.