Christmas Cranberry Pound Cake – A Festive Holiday Treat

This Christmas Cranberry Pound Cake is the perfect holiday dessert, featuring a buttery, moist pound cake packed with tart cranberries and a hint of orange zest. Topped with a sweet glaze, it’s a festive and delicious treat for Christmas gatherings, holiday brunches, or cozy winter nights!

Why You’ll Love This Recipe

• Rich & Buttery – A classic pound cake texture with a melt-in-your-mouth crumb.
• Festive & Flavorful – The sweet and tart cranberries pair beautifully with citrus zest.
• Perfect for the Holidays – A great make-ahead dessert for Christmas celebrations.

Ingredients You’ll Need

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 tablespoon orange zest
• ½ cup sour cream or Greek yogurt
• ½ cup whole milk
• 1 ½ cups fresh or frozen cranberries (do not thaw if frozen)

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons orange juice (or milk)
• ½ teaspoon vanilla extract

Instructions

Step 1: Prepare the Cake Batter

1. Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream Butter & Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
4. Add Eggs & Flavoring: Mix in eggs, one at a time, beating well after each addition. Stir in vanilla extract and orange zest.
5. Combine Wet & Dry Ingredients: Mix in sour cream (or Greek yogurt), then alternate adding the dry ingredients with milk, mixing just until combined.
6. Fold in Cranberries: Gently fold in the cranberries, ensuring even distribution.

Step 2: Bake the Cake

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Glaze

1. In a small bowl, whisk together powdered sugar, orange juice (or milk), and vanilla extract until smooth.
2. Drizzle the glaze over the cooled cake. Let it set for about 10 minutes before slicing.

Serving Suggestions

• Serve with a cup of hot cocoa, coffee, or spiced tea.
• Add a scoop of vanilla ice cream for extra indulgence.
• Sprinkle with powdered sugar and extra cranberries for a festive touch.

Tips & Variations

• Use Dried Cranberries – If fresh cranberries aren’t available, soak dried cranberries in warm orange juice for 10 minutes before adding to the batter.
• Lemon Twist – Swap orange zest for lemon zest for a different citrus flavor.
• Make It Ahead – This cake stays moist for 3-4 days at room temperature and freezes well for up to 3 months.

Final Thoughts

This Christmas Cranberry Pound Cake is the ultimate holiday treat—rich, buttery, and bursting with festive flavors. Whether you serve it at a Christmas party or gift it to loved ones, it’s sure to be a holiday favorite. Try it this season and enjoy the sweet taste of Christmas!

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