Christmas Cranberry Pound Cake

Christmas Cranberry Pound Cake is a festive treat that brings together the rich, buttery texture of classic pound cake with the tart burst of fresh cranberries. It’s a lovely dessert…

By Julia • November 5, 2025 • Reading time: 7 min

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Christmas Cranberry Pound Cake is a festive treat that brings together the rich, buttery texture of classic pound cake with the tart burst of fresh cranberries. It’s a lovely dessert that’s both sweet and slightly tangy, perfect for the holiday season when you want something special but still familiar. The bright red cranberries scattered throughout make it look as cheerful as it tastes.

I love making this cake because it fills the kitchen with such a warm, inviting aroma. The cranberries add a little surprise in every bite, and I find that it’s a great way to use up some of those fresh or frozen berries leftover from cooking holiday meals. One little tip I’ve learned: tossing the cranberries in a bit of flour before folding them into the batter helps keep them from sinking to the bottom, which gives every slice a nice even spread of fruit.

When I serve this pound cake at gatherings, I often pair it with a dollop of whipped cream or a bit of cream cheese frosting to balance the tartness. It’s also wonderful just on its own with a cup of hot tea or coffee, making it a perfect companion for quiet winter mornings or cozy afternoons. For me, this cake feels like a warm hug during the holidays, and I hope it brings that same joy to your table.

Key Ingredients & Substitutions

Butter: Unsalted butter gives this cake its rich, creamy texture. If you want, you can swap half for softened cream cheese for a slight tang and extra moisture.

Cranberries: Fresh or frozen cranberries work well. I like fresh for a bright taste, but frozen are handy and just as flavorful. Tossing them in flour helps them float in the batter without sinking.

Sour Cream or Greek Yogurt: This adds moisture and tenderness. Greek yogurt is a great substitute if you want a bit more protein and a tangy note.

Nuts (Optional): Pecans or walnuts add crunch and depth. Feel free to leave them out if you prefer a nut-free cake or swap for chopped almonds.

Glaze: A simple powdered sugar glaze with milk or lemon juice adds sweetness and a little zing. Lemon juice also brightens the flavors, which I enjoy for holiday cakes.

How Do You Keep Cranberries from Sinking in the Cake?

One common issue is cranberries dropping to the bottom of the pan, so here’s a simple trick:

• Pat the cranberries dry if frozen to avoid extra moisture.
• Toss them with a tablespoon of flour before folding into the batter to help them cling and stay distributed.
• Gently fold cranberries in last to avoid breaking them up.

This keeps the berries evenly spread and gives every slice a nice pop of tartness.

What’s the Best Way to Get a Smooth, Drippy Glaze?

For a beautiful finish with glaze:

• Start with powdered sugar, add milk or lemon juice 1 teaspoon at a time until you get a thick but pourable consistency.
• If it’s too thick, add a tiny bit more liquid; if too runny, add a little more powdered sugar.
• Pour the glaze over the cake while it’s completely cool for best results.
• Top immediately with fresh cranberries before the glaze sets to make it festive.

This simple glaze adds a lovely shiny touch and balancing sweetness without overpowering the cake.

Equipment You’ll Need

• 9×5-inch loaf pan – perfect size for even baking and the classic pound cake shape.
• Electric mixer or hand mixer – makes creaming butter and sugar quick and easy.
• Mixing bowls – a large one for batter and a small one for dry ingredients.
• Spatula – helps fold in cranberries gently without breaking them.
• Wire cooling rack – lets the cake cool evenly and prevents sogginess.
• Whisk – great for making a smooth glaze without lumps.

Flavor Variations & Add-Ins

• Swap cranberries for chopped dried cherries for a chewier texture and mild tartness.
• Add orange zest to the batter for a fresh citrus twist that brightens the cake.
• Stir in white chocolate chips along with cranberries for extra sweetness and creaminess.
• Use chopped toasted pecans or walnuts for added crunch and a nutty flavor.

Christmas Cranberry Pound Cake

Ingredients You’ll Need:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour, plus extra for tossing cranberries
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream or plain Greek yogurt
• 1 1/2 cups fresh or frozen cranberries (plus extra for garnish)
• 1 cup chopped pecans or walnuts (optional)

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk or freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract

For Dusting:

• Powdered sugar, for serving

How Much Time Will You Need?

This recipe takes about 15 minutes of prep time and 60-70 minutes for baking. Allow another 15-20 minutes for cooling and glazing. So, set aside roughly 1 hour and 45 minutes from start to finish.

Step-by-Step Instructions:

1. Prepare Your Oven and Pan:

Set the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.

2. Cream Butter and Sugar:

In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy—this usually takes about 3 to 4 minutes.

3. Add Eggs and Vanilla:

Add eggs one at a time, beating well after each to blend fully. Stir in the vanilla extract for flavor.

4. Combine Dry Ingredients:

In a separate bowl, whisk the flour, baking powder, and salt together.

5. Mix Dough:

Gradually add the flour mixture to the wet ingredients alternately with the sour cream, beginning and ending with the flour mixture. Mix gently until just combined to keep the cake tender.

6. Add Cranberries and Nuts:

Toss cranberries and nuts (if using) with a tablespoon of flour to keep them from sinking. Gently fold into the batter, being careful not to break up the berries.

7. Bake the Cake:

Pour the batter into your prepared pan and smooth the top. Bake for 60-70 minutes. To check doneness, insert a toothpick in the center—it should come out clean. If the cake starts browning too quickly, cover loosely with foil.

8. Cool the Cake:

Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

9. Prepare and Apply Glaze:

Mix powdered sugar, milk (or lemon juice), and vanilla in a bowl until smooth. Adjust the consistency if needed. Drizzle the glaze over the cooled cake, letting it drip down the sides.

10. Finish and Serve:

While the glaze is still wet, top with extra fresh cranberries for a festive look. Optionally, dust lightly with powdered sugar before slicing. Enjoy with your favorite hot drink!

Can I Use Frozen Cranberries for This Cake?

Yes! Frozen cranberries work great. Just make sure to toss them with a little flour before folding into the batter to prevent sinking. There’s no need to thaw them beforehand.

How Should I Store Leftover Pound Cake?

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Can I Substitute Sour Cream with Yogurt?

Absolutely! Plain Greek yogurt is a perfect substitute for sour cream and will keep the cake moist with a slight tangy flavor.

Is It Okay to Make the Cake Ahead of Time?

Yes, you can bake the cake a day in advance. Keep it covered at room temperature or refrigerated, then add the glaze and garnish right before serving for the freshest look and taste.