Cranberry pound cake is a perfect cake for the holidays. This is one of the tastiest cranberry cakes I’ve ever tasted! It is a soft, moist, sweet, tart, and delicious pound cake.
Having tasted even a bite, it is impossible to deny yourself an additional bite. Prepare this cranberry pound cake for a festive table and your guests will definitely like it.
How to make Cranberry Pound Cake
Follow the recipe below, and make sure to read through the frequently asked questions and pro tips to bake the best Christmas cranberry pound cake.
- Step 1. Preheat the oven to 325°F. In a saucepan, melt 2 ½ tbsp unsalted butter and heat until amber. Remove from the heat and set aside. In a bowl, beat together 3 eggs and 1 tsp vanilla extract. Set aside.
- Step 2. In a large mixing bowl, cream ½ cup softened butter using an electric mixer. Then, add 1 ½ cups sugar and beat until combined.
- Step 3. Add ½ cup heavy cream and ½ cup mascarpone cheese to the creamy butter. Beat using an electric mixer until well combined. Then, mix together 1 ½ cups plus 3 tbsp cake flour, ½ tsp baking powder, and a pinch of salt. Sift. Then, add these dry ingredients and beaten egg mixture alternately to the creamy batter. Mix until combined after each addition.
- Step 4. In a small bowl, coat 5 oz white chocolate chunks with 1-2 tbsp all-purpose flour. Add to the batter and stir carefully.
- Step 5. Repeat with fresh cranberries. In a small bowl, coat 1 cup fresh cranberries with 1-2 tbsp all-purpose flour. Then, add to the batter and stir carefully.
- Step 6. Grease an 8×4 inches loaf pan. Then, line with parchment paper (leave some paper hanging on two sides, it will help to remove the cranberry pound cake from the loaf pan).
Pour the creamy batter into the prepared loaf pan. Spread evenly. Then, draw a line down the center of the cake using a butter knife. Drizzle this line with browned butter.
Bake in the preheated oven for 60 minutes or until the cake is ready and the top is brown. Remove the cranberry pound cake from the pan and let it cool completely on the cooling rack.
- Step 7. In a mixing bowl, cream together 1/4 cup softened butter, 4 oz cream cheese, and 1 tsp vanilla extract using an electric mixer.
- Step 8. Add powdered sugar to the creamy mixture. Mix until smooth.
- Step 9. Spread this creamy frosting on the top of the cooled cranberry pound cake. Refrigerate until the creamy filling is set.
- Step 10. In a microwave-safe bowl melt ½ cup white chocolate chips with 1 tbsp vegetable oil. Stir. When the frosting is set, decorate your cranberry pound cake with dried cranberries and drizzle with white chocolate. Enjoy!
TIPS FOR BAKING THE PERFECT Cranberry Pound Cake
- You can use frozen cranberries instead of fresh ones.
- If the cranberry pound cake starts browning on top, you can cover it with aluminum foil and continue baking until ready.
can I use less sugar in this Christmas cranberry cake?
I’m not sure because cranberries are very tart and we need more sugar to make the perfect taste. If you want to use less sugar you should use fewer cranberries too.
why is my cranberry pound cake dry?
In general, this cranberry pound cake can not be dry. But if you bake it too long – it can turn dry.
why is my cranberry pound cake so dense?
There are two main reasons why your cranberry pound cake can be dense. First, maybe you overmix the batter. Second, your cranberry pound cake can be dense if you didn’t sift the cake flour.
can you freeze cranberry pound cake?
Yes, you can freeze the cranberry pound cake, but I recommend freezing it without the glaze. Let the cake cool completely after baking.
Then, place it in an airtight container or wrap it with plastic wrap. Store the cranberry pound cake for up to a month. When ready to serve, thaw it, and prepare the cream cheese frosting.
OTHER RECIPES YOU MIGHT ENJOY
Christmas Cranberry Pound Cake
Ingredients
For the cranberry pound cake:
- 1 ½ cups plus 3 tbsp cake flour;
- ½ tsp baking powder;
- pinch of salt;
- 2 ½ tbsp unsalted butter;
- 3 eggs;
- 1 tsp vanilla extract;
- ½ cup (1 stick) unsalted butter, at room temperature;
- 1 ½ cups granulated sugar;
- ½ cup heavy cream;
- ½ cup mascarpone cheese;
- 5 oz white chocolate chunks;
- 1 cup fresh cranberries.
For the glaze:
- ¼ cup unsalted butter, at room temperature;
- 4 oz cream cheese, at room temperature;
- 1 cup powdered sugar;
- 1 tsp vanilla extract.
For the garnish:
- ½ cup white chocolate chips;
- 1 tbsp vegetable oil;
- handful dried cranberries.
Instructions
- Preheat the oven to 325°F.
- In a saucepan, melt 2 ½ tbsp unsalted butter and heat until amber. Remove from the heat. Set aside.
- In a bowl, beat together eggs and vanilla extract. Set aside.
- In a large mixing bowl, cream ½ cup softened butter using an electric mixer. Then, add sugar and beat until combined. Add heavy cream and mascarpone cheese. Beat using an electric mixer until well combined.
- Mix together cake flour, baking powder, and salt. Sift. Add dry ingredients and egg mixture alternately to the creamy batter. Mix until combined after each addition.
- In a small bowl, coat white chocolate chunks with 1-2 tbsp all-purpose flour. Add to the batter and stir carefully. Repeat with fresh cranberries. In a small bowl, coat cranberries with 1-2 tbsp all-purpose flour. Then, add to the batter and stir carefully.
- Grease an 8x4 inches loaf pan. Then, line with parchment paper (leave some paper hanging on two sides, it will help to remove the cranberry pound cake from the loaf pan).
- Pour this creamy batter into the prepared loaf pan. Spread evenly. Then, draw a line down the center of the cake using a butter knife. Drizzle this line with browned butter.
- Bake in the preheated oven for 60 minutes or until the cake is ready and the top is brown. Check the readiness of the cranberry pound cake using a toothpick inserted in the center, if it comes out clean - the cake is ready. Remove the cake from the oven and let it cool for up to 15 minutes in a loaf pan. Then, remove the cranberry pound cake from the pan and let it cool completely on the cooling rack.
- While the cranberry pound cake is cooling, prepare the frosting. In a mixing bowl, cream together softened butter, cream cheese and vanilla extract using an electric mixer. Then, add powdered sugar and mix until smooth. Spread this creamy frosting on the top of the cooled cranberry pound cake. Refrigerate until the creamy filling is set.
- Prepare the garnish. In a microwave-safe bowl melt white chocolate chips with vegetable oil. Stir.
- When the frosting is set, decorate your cranberry pound cake with dried cranberries and drizzle with white chocolate. Enjoy!
I used another recipe to make this pound cake and the directions were very confusing. Your instructions are much more clear – using the right size mixing bowls etc. I used the convection setting and it took easily 65-70 minutes to cook.My pound cake is cooling right now and hopefully it will turn out fine.