As the holidays approach, we can’t resist the charm of our Christmas Cranberry Pound Cake— a festive twist on a timeless classic that brings joy to every gathering. This moist, buttery delight combines tart cranberries with warm spices, evoking the spirit of the season and making it a must-have for your celebrations.
We’ve perfected this recipe to deliver big flavors with simple steps, ensuring it’s as easy to bake as it is to love. Whether you’re hosting a family feast or gifting slices, our cake promises to become your new holiday favorite.
Ingredients
In our Christmas Cranberry Pound Cake recipe, we focus on simple, high-quality ingredients that deliver a moist, buttery texture with tart cranberry bursts and warm holiday spices. Below, we’ve organized the ingredients in the order they’re used, including any necessary prep notes for seamless baking.
For the Cake Batter
- Unsalted butter: 1 cup (2 sticks), softened to room temperature – this forms the rich base for our creaming process.
- Granulated sugar: 2 cups – we use this to achieve the perfect sweetness that balances the tart cranberries.
- Large eggs: 4, at room temperature – these help bind and add structure to the batter.
- All-purpose flour: 3 cups, sifted – a staple that provides the cake’s tender crumb.
- Baking powder: 1 teaspoon – ensures the cake rises evenly without overpowering the flavors.
- Salt: ½ teaspoon – enhances the overall taste and balances the sweetness.
- Ground cinnamon: 1 teaspoon – adds warm, festive spice that evokes holiday aromas.
- Ground nutmeg: ½ teaspoon – complements the cranberries with a subtle, earthy note.
- Fresh cranberries: 2 cups, rinsed and halved – these tart jewels offer a vibrant pop of color and flavor; if unavailable, substitute with frozen ones, thawed and drained.
- Vanilla extract: 2 teaspoons – infuses a smooth, aromatic essence that ties everything together.
- Whole milk: 1 cup, at room temperature – keeps the batter moist and helps achieve that signature pound cake density.
Optional Topping or Garnish
- Powdered sugar: ¼ cup, for dusting – we recommend this for a simple, elegant finish that highlights the cake’s seasonal appeal.
- Additional fresh cranberries: ½ cup, whole – use these for decoration to make your Christmas Cranberry Pound Cake visually stunning on holiday tables.
Equipment Needed
To bring our Christmas Cranberry Pound Cake to life, we rely on a few essential tools that ensure precise preparation and perfect results. With the ingredients gathered from our previous section, let’s equip ourselves for smooth baking.
Here’s a list of the key equipment we’ll need, organized by their role in the process:
- Mixing Bowls: We recommend using at least two medium-sized stainless steel or glass bowls—one for dry ingredients and one for wet—to keep everything organized and prevent cross-contamination.
- Measuring Cups and Spoons: Accurate measurements are crucial for this recipe’s balance of flavors, so precise sets for both liquid and dry ingredients help us achieve that moist, buttery texture.
- Electric Mixer or Stand Mixer: A handheld or stand mixer with beaters is essential for creaming butter and sugar thoroughly, incorporating air for a light crumb in our festive cake.
- Spatula: A flexible silicone spatula allows us to gently fold in cranberries and other ingredients without deflating the batter, ensuring even distribution.
- Bundt Pan or Loaf Pan: For our pound cake’s signature shape, a 10-inch non-stick Bundt pan works best to create an elegant, holiday-ready presentation; grease it well for easy release.
- Oven: A standard oven preheated to the correct temperature is key—use an oven thermometer if needed to maintain accuracy for even baking.
- Cooling Rack: This helps our cake cool evenly after baking, preventing sogginess and preserving that tart cranberry zing.
By having these tools ready, we set the stage for a seamless transition into the preparation steps, making our Christmas Cranberry Pound Cake a holiday highlight.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through creating our irresistible Christmas Cranberry Pound Cake with straightforward steps that yield a moist buttery texture bursting with tart cranberries and warm spices.
Prepare the Ingredients
Before we begin mixing, let’s ensure all components are ready for seamless assembly. Start by preheating the oven to 350°F (175°C) to guarantee even baking. Grease and flour a 10-inch Bundt pan or loaf pan thoroughly to prevent sticking.
Next, prepare the key ingredients as follows:
- Softening the butter: Let 1 cup (2 sticks) of unsalted butter sit at room temperature until soft for easy creaming.
- Measuring dry goods: In a medium bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground nutmeg to remove lumps and distribute evenly.
- Prepping cranberries: Rinse 1 ½ cups of fresh cranberries under cold water then pat them dry with a paper towel. For added zest, roughly chop half of them to release their tart juices while leaving the rest whole for bursts of flavor in every bite.
- Gathering wet ingredients: Crack 4 large eggs into a separate bowl and measure out 1 cup of granulated sugar, 1 teaspoon of vanilla extract, and ½ cup of whole milk to have them at the ready.
Mix the Batter
With ingredients prepped, we now combine them to form a smooth batter that captures the essence of our Christmas Cranberry Pound Cake. In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together on medium speed for about 3-4 minutes until the mixture turns pale and fluffy, filling the air with a sweet buttery aroma.
Add the 4 large eggs one at a time, beating well after each addition to incorporate air and create a light texture. Stir in the 1 teaspoon of vanilla extract for a warm vanilla note. In another bowl, gradually add the sifted dry ingredients (flour mixture) to the wet ingredients, alternating with the ½ cup of whole milk in two additions. Mix on low speed just until combined, avoiding overmixing to keep the cake tender.
Finally, gently fold in the prepared cranberries using a spatula, ensuring they are evenly distributed throughout the batter for pockets of tartness that contrast perfectly with the rich, spiced base.
Bake the Cake
Pour the batter into the prepared Bundt or loaf pan, smoothing the top with a spatula for an even rise. Place the pan in the preheated oven and bake at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean, allowing the cake to develop its golden crust and infuse with holiday spices.
Monitor the baking process closely—rotate the pan halfway through if your oven heats unevenly—to achieve a perfectly baked Christmas Cranberry Pound Cake that fills your kitchen with an irresistible festive scent.
Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes to set its structure. Carefully invert the pan to release the cake onto the rack and cool completely for another 1-2 hours, preventing it from becoming soggy.
For serving, dust the cooled cake with powdered sugar for a snowy holiday finish, and garnish with extra fresh cranberries for visual appeal. Slice and enjoy the moist, flavorful slices at your Christmas gathering, where the tart cranberries and warm spices shine through in every bite.
Make-Ahead and Storage
After baking and cooling our delicious Christmas Cranberry Pound Cake, we recommend planning ahead to preserve its moist, buttery texture and festive cranberry tang for your holiday celebrations. This allows you to focus on enjoying the season rather than last-minute preparations.
Make-Ahead Tips
We love making this cake in advance to simplify holiday hosting. Follow these steps for optimal results:
- Prepare the Batter Early: Mix the batter up to 24 hours before baking. Cover it tightly with plastic wrap and refrigerate it. When ready, let it sit at room temperature for 30 minutes before pouring into your pan and baking as directed. This ensures the flavors, like the tart cranberries and warm spices, meld beautifully without compromising the cake’s rise.
- Bake and Freeze: Bake the cake completely, then cool it fully on a rack. Wrap it securely in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 4-6 hours before serving. You’ll retain that fresh-baked aroma and texture, making it perfect for gifting or impromptu gatherings.
Storage Methods
Proper storage keeps our Christmas Cranberry Pound Cake fresh and flavorful. Here’s how to handle it based on your needs:
- Room Temperature Storage: If you’ll enjoy the cake within 2-3 days, store it in an airtight container at room temperature. Place it in a cool, dry spot away from direct sunlight to maintain its soft crumb and prevent drying out.
- Refrigerator Storage: For longer shelf life, refrigerate the cake in an airtight container or wrapped in plastic wrap. It will stay fresh for up to 1 week. Before serving, let it sit at room temperature for 1 hour to restore its tender texture and enhance the cranberry’s vibrant tartness.
To summarize storage durations clearly, we’ve compiled the following table:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Room Temperature | 2-3 days | Use an airtight container; ideal for short-term enjoyment. |
| Refrigerator | Up to 1 week | Wrap tightly; thaw to room temperature for best taste. |
| Freezer | Up to 3 months | Double-wrap for protection; thaw slowly to avoid sogginess. |
By following these straightforward methods, we ensure your Christmas Cranberry Pound Cake remains a showstopper throughout the holidays.
Conclusion
We’ve loved sharing this festive twist on a classic pound cake with you. It’s sure to elevate your holiday celebrations and create lasting memories around the table.
As we wrap up, give this recipe a try—it’s our go-to for effortless baking that’ll delight everyone this season.
Frequently Asked Questions
What is Christmas Cranberry Pound Cake?
Christmas Cranberry Pound Cake is a festive twist on a classic dessert, featuring a moist, buttery texture with tart cranberries and warm spices like cinnamon and nutmeg. It’s perfect for holiday gatherings, easy for all skill levels, and ideal for hosting or gifting, capturing the season’s essence with simple, high-quality ingredients.
What ingredients are needed for Christmas Cranberry Pound Cake?
You’ll need unsalted butter, granulated sugar, large eggs, all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, fresh cranberries, vanilla extract, and whole milk. Optional toppings include powdered sugar for dusting and extra cranberries for decoration. These simple ingredients create a rich, flavorful cake.
What equipment is required to bake Christmas Cranberry Pound Cake?
Essential tools include mixing bowls, measuring cups and spoons, an electric mixer, a spatula, a Bundt or loaf pan, an oven, and a cooling rack. These items ensure precise preparation and perfect results, making the baking process straightforward and efficient.
How do I make Christmas Cranberry Pound Cake?
Preheat your oven and prepare ingredients by softening butter and rinsing cranberries. Cream butter and sugar with an electric mixer, add eggs and wet ingredients, then fold in dry ingredients and cranberries. Bake in a greased pan at the specified temperature until done, cool on a rack, and dust with powdered sugar before serving.
Can I make Christmas Cranberry Pound Cake ahead of time?
Yes, prepare the batter up to 24 hours in advance and refrigerate it. You can also bake the cake fully and freeze it for up to three months. This makes it convenient for holiday planning, ensuring it stays moist and flavorful when you’re ready to serve.
How should I store Christmas Cranberry Pound Cake?
Store at room temperature in an airtight container for 2-3 days, or refrigerate for up to a week to maintain moisture. For longer storage, freeze for up to three months. Thaw in the fridge before serving to keep the texture and flavor intact. Always use an airtight seal to prevent staleness.