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Christmas Cranberry Pound Cake Recipe

This Christmas Cranberry Pound Cake is a festive and flavorful dessert that mixes the tartness of cranberries with the richness of a basic pound cake. Here is the right way to make it:


For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 giant 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 bitter cream
  • 2 cups recent or frozen cranberries, coarsely chopped

For the Glaze:

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

For Ornament (Non-obligatory):

  • Extra 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. Put together the Cranberries:

a. If utilizing recent cranberries, chop them coarsely. If utilizing frozen, be certain that to thaw and drain any extra liquid.

3. Make the Pound Cake:

a. In a big bowl, cream collectively the softened butter and granulated sugar till gentle and fluffy.

b. Add the eggs one by one, beating nicely after every addition. Stir within the vanilla extract.

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