Christmas Cranberry Pound Cake
This festive cranberry‑studded pound cake blends buttery richness with bright tangy fruit, topped with silky cream cheese frosting for a holiday‑perfect treat.
Equipment
- Loaf Pan
- Mixer
- Mixing Bowls
- Spatula
Ingredients
Cake
- 1 cup unsalted butter softened
- 3 large eggs
- 1 cup sugar
- 2 tsp vanilla extract
- 1 3/4 cups all‑purpose flour
- 1 tsp baking powder
- 1 cup cranberries fresh
Frosting
- 8 oz cream cheese softened
- ½ cup butter softened
- 1 tbsp vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat oven to 325°F (163°C). Lightly spray a loaf pan with non‑stick baking spray.
- Cream together butter, sugar, and vanilla for ~3 minutes until pale and fluffy.
- Mix in eggs one at a time, blending each fully before adding the next.
- Gradually add flour and baking powder to wet batter, stirring just until combined.
- Fold in the cranberries gently until evenly distributed.
- Pour batter into prepared loaf pan and bake for ~55‑60 minutes, until a toothpick comes out clean.
- Cool completely before spreading frosting: beat cream cheese, butter, vanilla and powdered sugar until smooth. Spread evenly over cake.
Notes
This recipe blends classic pound cake texture with bright cranberries and a luscious cream cheese frosting. It’s festive without fuss and perfect for holiday gatherings.