Are you searching for a delightful and simple Christmas dessert? Don’t miss out on this luscious pound cake, bursting with cranberries and white chocolate, and topped with a creamy cream cheese frosting. It’s a family favorite for Christmas! Also, take a look at my other festive treats: Christmas Lasagna and Cranberry Christmas Cake.
This Christmas Cranberry Pound Cake is a soft, sweet loaf smothered in an exquisite cream cheese buttercream frosting – a true holiday treat!
This amazing cranberry cake is an ideal treat for Christmas! It stands out as one of the tastiest cranberry cakes you’ll ever savor. Its delightful moistness, coupled with the sweet blend of tart cranberries and creamy white chocolate chips in a superb pound cake, makes it irresistible. My family and friends consistently praise it, often commenting that receiving a loaf as a gift is a highlight of their year. They regard it as one of the most delectable cakes they’ve ever tasted. Plus, its versatility extends to occasions like Valentine’s Day, providing yet another excuse to indulge in this incredibly delicious loaf!
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.
In our home, sweet breads are particularly cherished, especially during the chilly winter season. Whether it’s blueberry bread or cinnamon swirl bread, it seems like I’m constantly baking a new variety. However, the Christmas Cranberry Pound Cake holds a special place for the festive season.
For those who adore the Cranberry Bliss Bars from Starbucks, this Christmas Cranberry Pound Cake will be a delightful treat. It encapsulates all the beloved holiday flavors of the Bliss Bars in a delectable cake form. It’s truly a fail-proof choice.
Celebrate the holidays with a delectable Cranberry Pound Cake, infused with the zest of fresh cranberries and the warmth of orange liqueur, complemented by vanilla bean paste and a zesty orange glaze. This rich, traditional cake is a holiday essential, perfect for any festive occasion.
A Cranberry Delight!
The pairing of cranberry and orange is simply divine, isn’t it? From scones and cookies to pastries and this simple pound cake, these flavors create a heavenly combination. They’re particularly ideal for Christmas, aligning with the seasonal availability of cranberries and oranges. Imagine each slice of this buttery, fine-textured pound cake adorned with stunning fresh cranberries – absolutely delightful!
This moist and tender pound cake, though light, offers a richly satisfying dessert experience. Speckled with fresh (or frozen) cranberries and orange zest, it’s not only delicious but visually impressive. The addition of orange liqueur and vanilla bean paste elevates its festive, tantalizing taste.
For a spring-inspired variation, don’t miss the Cranberry Carrot Cake!
The Origins of Pound Cake
The history of pound cake stretches back to at least the 18th century. Originally named for its simple formula of a pound each of flour, sugar, eggs, and butter, modern recipes may vary in proportions but the cake’s popularity remains unwavering.
Eager for the Christmas Cranberry Pound Cake recipe?
I receive numerous inquiries about my recipes from readers. To provide them with the best assistance, I always aim to include helpful tips and tricks with each recipe I share.
For those eager to dive right into making the Christmas Cranberry Pound Cake, feel free to scroll down to the end of the page where you’ll find straightforward, printable instructions.
The recipe begins with a traditional pound cake base, infused with fresh cranberries, and is then garnished with succulent dried cranberries and a rich cream cheese frosting. To elevate the flavor further, it’s crowned with a layer of smoothly melted white chocolate, adding a delightful crunch.
Here are some helpful tips for crafting the perfect Christmas Cranberry Pound Cake:
Toss your cranberries and white chocolate in flour before incorporating them into the pound cake mix. This helps to evenly distribute them in the cake.
Mix a bit of coconut oil with your white chocolate to achieve a perfectly smooth melt.
No fresh cranberries on hand? Frozen cranberries are a great alternative!
The Christmas Cranberry Pound Cake is an ideal dessert for the holiday season. It’s delightfully moist and packed with flavor, yet simple to prepare. The cake’s striking appearance, adorned with creamy white cheese frosting, vibrant red cranberries, and a drizzle of white chocolate, makes it a standout centerpiece for your Christmas feast. It’s sure to leave your guests both impressed and delighted.
As a blogger, I’ve noticed that the festive preparations start well before the actual holidays. While carving your Thanksgiving turkey, you might already be pondering over Christmas recipes, opting for something more season-appropriate than a peanut butter cheesecake or a magic cake.
In light of this, I’m excited to share this Christmas dessert recipe just two days post-Thanksgiving. The Christmas Cranberry Pound Cake, a splendid choice for the winter holiday season, marks a delightful start to this festive time.
This recipe, inspired by Bobby’s Baking Blog, includes my personal twist. I’ve increased the cranberries in the dough and omitted the orange zest, tailoring it to my taste preferences. For the glaze, I’ve opted for a lush combination of cream cheese and powdered sugar, generously topped with dried cranberries, creating a visually stunning and delicious cake perfect for the holiday spirit.
- For the Cake:
- Sifted Cake Flour: 187 grams (roughly 1 1/2 cups plus 3 tablespoons before sifting; use a kitchen scale for accuracy to avoid a dense or dry cake)
- Baking Powder: 1/2 teaspoon
- Salt: A pinch
- Cranberries: 1 cup (fresh or thawed)
- White Chocolate Chunks: 140 grams (5 oz.)
- Unsalted Butter (softened): 115 grams (1/2 cup)
- Sugar: 300 grams (1 1/2 cups)
- Heavy Cream: 1/2 cup
- Mascarpone Cheese: 1/2 cup
- Eggs: 3
- Vanilla Extract: 1 teaspoon
- Browned Butter: 2 tablespoons
- For the Frosting:
- Unsalted Butter (softened): 56 grams (1/4 cup)
- Cream Cheese (softened): 112 grams (4 oz.)
- Powdered Sugar: 1 1/2 cups (adjust to desired thickness)
- Vanilla Extract: 1 teaspoon
- For Garnishing:
- Dried Cranberries: A handful
- Vegetable Oil: 1 tablespoon
- White Chocolate Chips: 1/2 cup
- Preheat a convection air oven to 325°F (or 350°F for a standard oven; rotate the pan midway through baking).
- Prepare an 8.5 x 4.5 x 3 inches (or 9 x 5 x 3 inches) loaf pan with butter, flour, and parchment paper.
- Mix cake flour, baking powder, and salt; sift three times and set aside.
- Brown 2.5 tablespoons butter in a saucepan until amber; remove foam and cool.
- Whisk eggs with vanilla extract and set aside.
- Cream the butter on medium speed, gradually add sugar until creamy.
- Beat in heavy cream and mascarpone on medium speed.
- On low speed, alternately add dry ingredients and eggs to the mixture.
- Coat chocolate chunks and cranberries with a bit of flour.
- Stir chocolate chunks into the batter, then gently fold in cranberries.
- Transfer batter to the loaf pan, smooth the top, and tap to remove air bubbles.
- Make a line down the center with a butter knife and pour in browned butter.
- Bake until golden brown and a toothpick comes out clean (about 55 to 65 minutes; longer without convection air oven). If over-browning, cover with foil.
- Cool in the pan for 15 minutes, then on a rack.
For the Glaze:
- Once cooled, cream together butter and cream cheese, add powdered sugar and vanilla extract. Spread over the cake and refrigerate to set.
- Melt white chocolate chips with oil over low heat until smooth.
- Sprinkle dried cranberries on the cake and drizzle with chocolate.