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Christmas Cranberry Pound Cake Recipe

This Christmas Cranberry Pound Cake is a festive and flavorful dessert that combines the tartness of cranberries with the richness of a classic pound cake. Here’s how to make it:


For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups fresh or frozen cranberries, coarsely chopped

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon vanilla extract

For Decoration (Optional):

  • Additional cranberries
  • Orange zest


1. Preheat the Oven:

a. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

2. Prepare the Cranberries:

a. If using fresh cranberries, chop them coarsely. If using frozen, make sure to thaw and drain any excess liquid.

3. Make the Pound Cake:

a. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

b. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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