Festive Iced Christmas Cranberry Pound Cake Recipe to Cherish

Whipping up a delightful iced christmas cranberry pound cake brings festive cheer to any holiday gathering.

Festive flavors dance through each tender slice, promising pure seasonal delight.

Crimson cranberries nestle perfectly within soft, buttery layers that melt in your mouth.

Subtle hints of orange zest complement the tart fruit, creating a balanced and memorable dessert.

Delicate icing drizzled across the top adds a sparkling finishing touch that catches everyone’s eye.

Simple ingredients combine to craft a showstopping treat that feels both elegant and comforting.

Rush to your kitchen and start baking, this cake will become your new favorite holiday tradition.

What’s Special About Iced Christmas Cranberry Pound Cake

• Unlock Easy Baking Success: No advanced skills needed – this recipe guides you through each step with clear instructions, making it accessible for bakers of all levels.
• Customize Your Culinary Creation: Swap pecans for almonds or add extra spices to make this recipe uniquely yours, letting your creativity shine through delicious baking.
• Celebrate Seasonal Flavors: Packed with festive ingredients like cranberries, cinnamon, and orange zest, this cake captures the warmth and comfort of special gatherings.

Ingredients You’ll Need For Iced Christmas Cranberry Pound Cake

• Butter: A rich, creamy base that provides moisture and helps create a tender cake texture.
• Granulated Sugar: Sweetens the cake and contributes to its soft, delicate crumb.
• Eggs: Bind the ingredients together and add structure to the cake.
• Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic essence.
• Sour Cream: Adds moisture and creates a tangy, tender cake texture.

• All-Purpose Flour: The primary structural component that forms the cake's base.
• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Balances and enhances the overall flavor of the cake.
• Ground Cinnamon: Provides a warm, spicy undertone to the cake's flavor.

• Fresh Cranberries, Dried Cranberries: Add bursts of tart flavor and textural interest to the cake.
• Chopped Pecans: Introduce a crunchy, nutty element to the cake's finish.
• Orange Zest: Brings a bright, citrusy note that complements the cranberries.

• Powdered Sugar, Milk: Create a smooth, sweet glaze that adds a final decorative touch to the cake.

Baking Iced Christmas Cranberry Pound Cake Made Simple

Step 1: Warm Up the Oven

Crank the oven to a cozy 350°F and generously coat a 9×5-inch loaf pan with butter, making sure every nook and cranny is protected.

Step 2: Whip Up the Butter and Sugar

In a spacious mixing bowl, beat softened butter and sugar until the mixture transforms into a light, fluffy cloud with a soft yellow hue.

Step 3: Blend in Wet Ingredients

Gently introduce eggs one by one, mixing thoroughly after each addition. Swirl in vanilla extract and sour cream until the mixture looks silky smooth.

Step 4: Combine Dry Ingredients

• Flour
• Baking powder
• Salt
• Ground cinnamon

Ensure no lumps remain for a perfectly even texture.

Step 5: Marry Wet and Dry Ingredients

Carefully fold the dry ingredient mixture into the wet ingredients, stirring gently to create a harmonious batter. Avoid overmixing to keep the cake tender.

Step 6: Add Cranberry Goodness

Softly fold fresh cranberries into the batter, spreading them evenly to prevent any berry clumping.

Step 7: Fill the Pan

Pour the batter into the prepared loaf pan, using a spatula to smooth the top into a perfectly level surface.

Step 8: Bake to Perfection

Slide the pan into the oven and bake for 55-60 minutes. The cake is ready when a toothpick comes out clean and the top turns a beautiful golden brown.

Step 9: Cool Down

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

Step 10: Create Dreamy Icing

Whisk powdered sugar and milk together until you achieve a smooth, drizzle-worthy consistency.

Step 11: Dress the Cake

Once the cake has cooled, generously drizzle the white icing over the top, letting it cascade down the sides with delicious abandon.

Step 12: Add Festive Touches

• Chopped pecans
• Dried cranberries
• Fresh orange zest

Do this before the icing sets to create a stunning, textured finish.

Step 13: Final Set

Allow the icing to completely set for 15-20 minutes before slicing and serving your masterpiece.

Smart Tips For Iced Christmas Cranberry Pound Cake

• Prevent Overmixing: Gently fold dry ingredients into wet ingredients to maintain a tender, light texture and avoid developing tough gluten.
• Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for smoother blending and more consistent batter.
• Check Cake Doneness: Use the toothpick test to confirm baking completeness, looking for a clean insertion with no wet batter clinging.
• Cranberry Distribution: Toss fresh cranberries in a light dusting of flour before folding into batter to prevent sinking and ensure even spread.
• Cooling Technique: Allow cake to rest in the pan for 15 minutes before transferring to a wire rack, preventing potential crumbling and maintaining structural integrity.

New Takes On Iced Christmas Cranberry Pound Cake

• Gluten-Free Cranberry Cake: Replace all-purpose flour with a gluten-free flour blend, ensuring the same tender texture while accommodating wheat-sensitive diets.
• Vegan Cranberry Loaf: Substitute butter with coconut oil, eggs with flax eggs, and sour cream with plant-based yogurt for a completely dairy-free and egg-free version.
• Low-Sugar Cranberry Bread: Use monk fruit sweetener or stevia in place of granulated sugar, reducing overall sugar content while maintaining the cake's natural sweetness.
• Orange-Infused Cranberry Cake: Add fresh orange juice to the batter and increase orange zest for a brighter, citrusy flavor profile that complements the tart cranberries.

Pairing Picks For Iced Christmas Cranberry Pound Cake

• Brew Warm Chai Tea: Complement the cranberry cake's spicy cinnamon notes with a fragrant, creamy chai tea that echoes the warm, comforting flavors.
• Pair with Cream Cheese Spread: Enhance the cake's richness by serving alongside a tangy, smooth cream cheese spread with a hint of orange zest to mirror the cake's citrusy undertones.
• Serve with Vanilla Bean Ice Cream: Create a luxurious dessert experience by adding a scoop of cold, creamy vanilla bean ice cream that balances the cake's warmth and provides a delightful temperature contrast.
• Match with Sweet Dessert Wine: Elevate the tasting experience with a light, sweet dessert wine like Moscato, which harmonizes with the cake's fruity and sweet profile while cleansing the palate.

How To Store Iced Christmas Cranberry Pound Cake Well

• Store the cranberry cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap or aluminum foil to maintain moisture and prevent absorption of other food odors.
• Wrap the cake securely in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Preheat oven to 300°F. Place cake slice on a baking sheet, cover loosely with foil to prevent drying, and warm for 8-10 minutes until heated through.
• Warm individual slices for 15-20 seconds on medium power.

FAQs For Iced Christmas Cranberry Pound Cake

• Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries. Just make sure to thaw and pat them dry before folding into the batter to prevent excess moisture.

• What if I don't have sour cream?

You can substitute sour cream with plain Greek yogurt or buttermilk. These alternatives will maintain the moisture and tanginess in the cake.

• How do I prevent the cranberries from sinking to the bottom?

Toss the cranberries in a light coating of flour before adding them to the batter. This helps distribute them evenly and prevents them from sinking.

• Can I make this cake gluten-free?

Yes, replace the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 baking substitute to maintain the cake’s texture.

Iced Christmas Cranberry Pound Cake Recipe

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4.6 from 15 reviews

• Total Time: 1 hour 35-40 minutes
• Yield: 8 1x

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Description

Festive holidays sparkle with this iced Christmas cranberry pound cake, blending tangy berries and sweet frosting. Seasonal delight promises rich flavors and cheerful moments you’ll treasure with each delectable slice.

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Ingredients

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Cake Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 2 large eggs
• 1 cup fresh cranberries
• 1/2 cup sour cream
• 1 tsp vanilla extract

Leavening and Spices:

• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon

Icing and Garnish:

• 1 cup powdered sugar
• 2–3 tbsp milk
• 1/4 cup chopped pecans
• 1/4 cup dried cranberries
• 1 tsp orange zest

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with butter, ensuring complete coverage to prevent sticking.
2. In a large mixing bowl, cream together softened butter and granulated sugar until the mixture becomes light, fluffy, and pale yellow, approximately 3-4 minutes.
3. Incorporate eggs one at a time, mixing thoroughly after each addition, then blend in vanilla extract and sour cream until the mixture is smooth and uniform.
4. Sift together flour, baking powder, salt, and ground cinnamon in a separate bowl to eliminate any potential lumps and ensure even distribution of dry ingredients.
5. Gently fold the dry ingredient mixture into the wet ingredients, stirring carefully to create a consistent batter without overmixing.
6. Delicately fold fresh cranberries into the batter, distributing them evenly throughout to prevent clustering.
7. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
8. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center emerges clean and the top is golden brown.
9. Remove from oven and allow the cake to cool in the pan for 15 minutes before transferring to a wire rack for complete cooling.
10. Prepare the icing by whisking powdered sugar with milk until achieving a smooth, drizzling consistency.
11. Once the cake has cooled completely, generously drizzle the white icing over the top, allowing it to cascade down the sides.
12. Immediately sprinkle chopped pecans, dried cranberries, and orange zest over the icing before it sets, creating a festive and textured finish.
13. Let the icing fully set for 15-20 minutes before slicing and serving the cake.

Notes

• Keep butter and eggs at room temperature for smoother, more even mixing that creates a lighter cake texture.
• Dust cranberries lightly with flour before folding into batter to prevent sinking and ensure even distribution throughout the cake.
• Test cake doneness using the toothpick method, ensuring it comes out clean with just a few moist crumbs for a perfectly tender pound cake.
• Replace sour cream with Greek yogurt for a lighter version, maintaining moisture and adding a subtle tangy flavor to the cake.

• Prep Time: 20 minutes
• Cook Time: 55-60 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg