🎄 Christmas Cranberry Pound Cake

This Christmas Cranberry Pound Cake is festive, moist, and full of tart cranberries balanced by a rich, buttery crumb. Topped with a sweet vanilla glaze, it’s the perfect holiday treat for gifting or serving at your Christmas table!

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🎄 Christmas Cranberry Pound Cake

Prep Time: 15 minutes
Bake Time: 55–65 minutes
Total Time: ~1 hour 15 minutes
Servings: 10–12 slices

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📝 Ingredients:

For the cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• ½ cup sour cream
• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1½ cups fresh or frozen cranberries (do not thaw if frozen)
• Optional: zest of 1 orange for extra holiday flavor

For the glaze:

• 1 cup powdered sugar
• 1–2 tablespoons milk or cream
• ½ teaspoon vanilla extract

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👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a standard loaf pan or line with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
3. Beat in eggs one at a time, then stir in vanilla and sour cream (and orange zest if using).
4. In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture, mixing just until combined.
5. Fold in cranberries gently to avoid breaking them.
6. Pour batter into the prepared pan and bake for 55–65 minutes, or until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
7. Mix glaze ingredients and drizzle over cooled cake.

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✅ Tips:

• Toss cranberries with a spoonful of flour before adding to the batter to prevent sinking.
• Add chopped pecans or white chocolate chips for a twist.
• Store overnight for flavors to deepen — even better the next day!

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🧊 Storage:

• Store in an airtight container at room temp for up to 3 days.
• Refrigerate up to 1 week or freeze (un-glazed) for up to 2 months.