If you’re looking for the perfect holiday dessert that feels cozy, festive, and incredibly indulgent, this Christmas Cranberry Pound Cake is exactly what you need. With its rich buttery crumb, bursts of tart cranberries, and a delicate sweetness, this cake is a beautiful balance of flavors that instantly brings holiday cheer.
Whether you’re serving it at a Christmas gathering, gifting it to friends, or enjoying a slice with a warm cup of tea, this cake never disappoints. The bright red cranberries make it visually stunning—almost like edible holiday decor!
🕒 Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Total Time: 1 hour 30 minutes
- Servings: 10–12 slices
- Difficulty: Easy to Moderate
🧾 Ingredients
For the Cake:
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs (room temperature)
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (120ml) milk
- 1 tsp vanilla extract
- 1 tbsp orange zest (optional but highly recommended)
- 1 ½ cups fresh or frozen cranberries (do not thaw if frozen)
For the Glaze (Optional but Delicious):
- 1 cup powdered sugar
- 2–3 tbsp orange juice or milk
- ½ tsp vanilla extract
🧑🍳 Step-by-Step Instructions
1. Prepare Your Pan
Grease and flour a loaf pan or bundt pan. Preheat your oven to 170°C (340°F).
2. Cream Butter & Sugar
In a large mixing bowl, beat the butter and sugar together until light, fluffy, and pale in color (about 3–5 minutes). This step is key for a soft texture.
3. Add Eggs
Add eggs one at a time, mixing well after each addition. This helps maintain a smooth batter.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
5. Mix Wet & Dry
Gradually add dry ingredients into the butter mixture, alternating with milk. Start and end with flour. Stir in vanilla and orange zest.
6. Fold in Cranberries
Gently fold cranberries into the batter. Toss them in a little flour first to prevent sinking.
7. Bake
Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
8. Cool & Glaze
Let the cake cool for 15 minutes in the pan, then transfer to a wire rack. Once fully cooled, drizzle with glaze.
