Oh, cranberry pound cake—my absolute favorite way to welcome the holidays! That perfect balance of tart cranberries and sweet, buttery cake just sings “festive season” to me. I remember my mom pulling hers out of the oven every Thanksgiving, the kitchen filling with that warm vanilla scent while we kids tried (and failed) to sneak a taste before dinner. This recipe creates an incredibly moist cake with those gorgeous ruby-red cranberry bursts in every bite. It’s become my go-to for potlucks, brunches, or just treating myself on a cozy winter afternoon. Trust me, one slice of this beauty and you’ll understand why it’s been my family’s tradition for decades.
Why You’ll Love This Cranberry Pound Cake
This isn’t just any cake—it’s a holiday hug in dessert form! Here’s why it’ll become your new favorite:
- Moist perfection: The buttery pound cake base stays tender for days (if it lasts that long!)
- Festive flavor bomb: Tart cranberries pop against the sweet vanilla cake like little holiday lights
- Easy enough for weeknights: No fancy techniques—just simple, foolproof mixing
- Showstopper looks: That jewel-toned cranberry confetti makes it almost too pretty to eat… almost
Seriously, this cranberry pound cake checks all the boxes—it’s the dessert that keeps on giving from first bite to last crumb!
Ingredients for Cranberry Pound Cake
Grab these simple ingredients—I promise you probably have most already!
- The wet team: 1 cup softened unsalted butter (yes, softened—don’t skip this!), 4 large eggs, 1 cup milk, 1 tsp vanilla extract
- The dry squad: 2 cups granulated sugar, 3 cups all-purpose flour, ½ tsp baking powder, ½ tsp salt
- The star: 1½ cups fresh cranberries (frozen work too—see my notes below!)
Ingredient Notes & Substitutions
No fresh cranberries? Frozen work beautifully—just toss them in flour first so they don’t sink. Out of milk? Buttermilk adds lovely tang! The magic happens when everything’s at room temperature (cold eggs can break your creamy butter mixture). And whatever you do, don’t overmix after adding flour—we want tender crumbs, not hockey pucks!
Equipment Needed
Alright, let’s gather our tools! You’ll need:
- A 10-cup Bundt pan – that beautiful swirl shape makes it extra festive
- Stand mixer or hand mixer (though a strong arm and whisk work in a pinch!)
- Basic measuring cups and spoons
Pro tip: Grease every nook of that Bundt pan like you’re frosting it – butter and flour or baking spray work wonders. A well-prepped pan means your cranberry masterpiece slides out perfectly!
How to Make Cranberry Pound Cake
Ready to bake some holiday magic? Here’s exactly how I make my famous cranberry pound cake—follow these steps and you’ll have perfection!
- Prep like a pro: Preheat your oven to 325°F (165°C) and grease that Bundt pan like your cake’s life depends on it. Trust me, you’ll thank me later when it slides out beautifully!
- Cream it right: Beat the softened butter and sugar together for a good 3-4 minutes until it’s light and fluffy. This isn’t just mixing—we’re creating tiny air pockets for that perfect pound cake texture. The mixture should look almost like pale yellow whipped cream.
- Egg-cellent additions: Add eggs one at a time, beating well after each. I crack mine into a small bowl first to avoid shell surprises—learned that the hard way!
- Alternate with care: Whisk dry ingredients in one bowl. Now alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. I do this in 3 additions—it keeps the batter smooth and prevents curdling.
- Fold in the stars: Gently stir in vanilla, then fold in cranberries by hand. Don’t overmix here—we want those berries to stay whole for pretty pops of color!
- Bake to golden perfection: Pour into your prepared pan and bake 60-70 minutes. The cake is done when a toothpick comes out clean and the top springs back when lightly touched.
- Cool with patience: Let it cool in the pan for 10 minutes (no cheating!), then invert onto a wire rack. Resist cutting for at least 30 minutes—I know it’s hard!
Tips for Perfect Cranberry Pound Cake
My hard-earned secrets for cranberry pound cake success:
- Room temp is key: Cold ingredients don’t blend smoothly—take butter, eggs, and milk out 1 hour before baking.
- Check early: Ovens vary—start checking at 55 minutes to avoid overbaking.
- Cool completely: Letting it cool fully prevents crumbling when slicing.
- Flour those berries: Toss cranberries in 1 tbsp flour before folding in—helps prevent sinking!
Serving & Storing Cranberry Pound Cake
Oh, the best part—eating your masterpiece! I love dusting mine with powdered sugar right before serving—it looks like freshly fallen snow on those ruby cranberries. For storage, keep it in an airtight container at room temperature for up to 3 days (if it lasts that long!). Freeze whole or sliced for up to 3 months—just wrap tightly in plastic first. To revive, pop a slice in the microwave for 10 seconds or thaw overnight in the fridge. The cranberries make this cake stay moist even days later—breakfast, anyone?
Cranberry Pound Cake Variations
Want to play with flavors? Here are my favorite ways to dress up this cranberry pound cake:
- Orange bliss: Add 1 tbsp orange zest to the batter – the citrus makes those cranberries sing!
- Nutty crunch: Fold in ½ cup chopped pecans or walnuts with the cranberries for texture
- Glaze it up: Drizzle with a simple orange glaze (1 cup powdered sugar + 2 tbsp orange juice) while warm
My family debates which version is best – I say why choose? Bake them all!
FAQs About Cranberry Pound Cake
Got questions? I’ve got answers from years of cranberry pound cake trials (and happy mistakes)!
Can I use dried cranberries instead of fresh? You can, but soak them in warm orange juice for 10 minutes first—it plumps them up beautifully. Reduce sugar slightly since dried berries are sweeter.
Why do my cranberries sink to the bottom? Aha! Toss them in 1 tbsp flour before folding in—this little trick helps them stay suspended throughout the cake like little ruby jewels.
Can I make this ahead for a party? Absolutely! Bake it 1-2 days early—the flavors actually improve. Just wrap tightly at room temp. Want to freeze? It keeps beautifully for 3 months!
My cake stuck to the pan—help! Been there! Next time, grease every nook with butter then dust with flour, or use my magic cake goop (equal parts oil, flour and shortening mixed smooth).
Can I add other fruits? Try mixing in ½ cup diced apples or pears with the cranberries—just pat them dry first to avoid extra moisture. The combo is divine!
Nutritional Information
Just a quick note—these are estimates since ingredients can vary (my generous butter hand might differ from yours!). Per slice: 320 calories, 20g sugar, 12g fat (7g saturated), 48g carbs, 1g fiber, 5g protein. Not bad for a dessert that tastes this indulgent, right? Enjoy every guilt-free bite!
I’d love to hear how your cranberry pound cake turns out—tag me in your baking adventures! This recipe’s brought my family so much joy, and I hope it does the same for yours.
Print60-Calorie Cranberry Pound Cake: A Moist Holiday Treat
A moist and flavorful pound cake infused with cranberries for a tart and sweet combination.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh cranberries
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
- Cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour.
- Stir in vanilla extract and fold in cranberries.
- Pour batter into the prepared pan and bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- You can use frozen cranberries if fresh are not available.
- Dust with powdered sugar before serving for extra sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
