Are you searching for the ultimate dessert to grace your holiday table, one that effortlessly combines festive flavors with a tender, buttery crumb? Look no further than this Perfect Cranberry Sauce Pound Cake! This recipe delivers a wonderfully moist, rich pound cake infused with the vibrant tartness of cranberry sauce, creating a show-stopping loaf that is both elegant and incredibly comforting. It’s the ideal treat to impress your guests or simply to savor with a warm cup of coffee on a chilly afternoon.
Key Ingredients for Perfect Cranberry Sauce Pound Cake
To create this delectable pound cake, you’ll need a combination of pantry staples and fresh ingredients. Each plays a crucial role in achieving that perfect texture and flavor balance.
For the Pound Cake:
- 2 ½ cups (300g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (180ml) buttermilk, at room temperature
- 1 cup (250g) homemade or high-quality canned cranberry sauce (avoid jellied sauce; use whole berry or chunky)
For the Cranberry Glaze (Optional but Recommended):
- 1 cup (120g) confectioners’ sugar
- 2-3 tablespoons fresh orange juice (or additional cranberry sauce liquid)
- 1 tablespoon melted unsalted butter
- ¼ teaspoon vanilla extract
How to Make Perfect Cranberry Sauce Pound Cake
This Perfect Cranberry Sauce Pound Cake recipe is surprisingly easy to create, promising a delicious and satisfying dessert that looks as impressive as it tastes. The simplicity of preparation combined with its rich, buttery texture and the bright pop of cranberry flavor makes it a standout. Expect to spend about 20 minutes on active prep and 60-70 minutes baking to achieve this moist, holiday-ready loaf.
Step-by-Step Instructions:
- Prepare Your Pan and Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch (23×13 cm) loaf pan, ensuring all corners and edges are coated. You can also line it with parchment paper, leaving an overhang on the long sides for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside. Sifting the flour helps prevent lumps and ensures a lighter crumb.
- Cream Butter and Sugar: In a large bowl, using an electric mixer (stand or hand held) cream together the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes, until light and fluffy. This step incorporates air, which is crucial for the pound cake’s tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add about one-third of the dry ingredients to the butter mixture, mixing just until combined. Then, add half of the buttermilk, mixing until just incorporated. Repeat with another third of the dry ingredients, followed by the remaining buttermilk, and finally the last third of the dry ingredients. Be careful not to overmix, as this can lead to a tough cake. Mix only until no streaks of flour remain.
- Fold in Cranberry Sauce: Gently fold in the cranberry sauce with a spatula until evenly distributed throughout the batter. Do not overmix.
- Bake the Pound Cake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown and spring back slightly when gently pressed.
- Cooling: Let the pound cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely. This prevents the cake from sticking and allows it to fully set.
- Prepare the Glaze (Optional): While the cake cools, whisk together the confectioners’ sugar, orange juice (or cranberry sauce liquid), melted butter, and vanilla extract in a small bowl until smooth. Adjust the consistency with more sugar or liquid as needed, aiming for a pourable but not watery glaze.
- Glaze and Serve: Once the pound cake is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.
Why You’ll Love This Perfect Cranberry Sauce Pound Cake
You’ll adore this Perfect Cranberry Sauce Pound Cake because its main highlight is the exquisite balance of rich, buttery pound cake and the bright, tangy burst of cranberry. Every slice offers a delightful contrast, making it utterly addictive. Making it at home is also wonderfully cost-effective compared to gourmet bakery alternatives, allowing you to enjoy a luxurious holiday treat without breaking the bank. The shimmering glaze, infused with a hint of citrus and vanilla, adds another layer of flavor and visual appeal, turning a simple loaf into a festive masterpiece.
This pound cake is distinct from a traditional cranberry bread due to its denser, finer crumb and richer flavor profile, truly elevating the cranberry experience. We encourage you to try this recipe for yourself and discover the joy of homemade holiday baking!
What to Serve Perfect Cranberry Sauce Pound Cake With
This versatile Perfect Cranberry Sauce Pound Cake pairs beautifully with a variety of accompaniments, enhancing its festive flavors.
- Warm Beverages: Serve slices with a steaming mug of spiced mulled wine, a classic cup of hot coffee, or a comforting herbal tea like ginger or orange pekoe.
- Dairy Delights: A dollop of freshly whipped cream, a scoop of vanilla bean ice cream, or even a light cream cheese frosting can add a lovely richness and creamy texture.
- Fruit Sauces: A side of extra cranberry relish or an all-berry compote can amplify the fruitiness and add another layer of moisture.
- Breakfast/Brunch: This pound cake makes an excellent addition to a holiday brunch spread alongside fresh fruit, yogurt, and a mimosa or bellini.
Top Tips for Perfecting Perfect Cranberry Sauce Pound Cake
Achieving the Perfect Cranberry Sauce Pound Cake requires attention to a few key details that can elevate your baking game.
- Room Temperature Ingredients are Key: Ensure your butter, eggs, and buttermilk are all at room temperature. This allows them to emulsify properly, creating a smooth batter that traps air more effectively, resulting in a lighter and more uniform crumb. Cold ingredients can lead to a lumpy batter and a denser cake.
- Don’t Overmix: Once you start adding the flour, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, dry pound cake. A few small streaks of flour are better than an overmixed batter.
- Use Quality Cranberry Sauce: Opt for a whole berry or chunky cranberry sauce rather than a jellied one. The texture and concentrated cranberry flavor of a good quality sauce will shine through in the cake. If using homemade, ensure it’s cooled before folding into the batter.
- Check for Doneness Accurately: Ovens can vary, so rely on the skewer test rather than just baking time. Insert a wooden skewer or toothpick into the center of the cake; if it comes out clean with no wet batter, your cake is ready.
- Cool Completely Before Glazing: Glazing a warm cake will cause the glaze to melt and run off, rather than setting into a beautiful, opaque layer. Patience is a virtue here!
- Parchment Paper Slings: For easy removal of the pound cake from the pan, create a parchment paper sling across the bottom and up the long sides before adding the batter. This allows you to lift the cooled cake out effortlessly.
- Don’t Skimp on Greasing and Flour: Even with parchment paper, thoroughly greasing and flouring your loaf pan prevents sticking and ensures a clean release.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Storing and Reheating Tips
To keep your Perfect Cranberry Sauce Pound Cake tasting fresh and delicious, proper storage is essential.
- At Room Temperature: Store the cooled and glazed pound cake in an airtight container at room temperature for up to 3-4 days. If it’s very humid, or if your kitchen is particularly warm, it’s safer to refrigerate it.
- Refrigeration: If you need to store it for longer, or prefer it chilled, place the pound cake in an airtight container in the refrigerator for up to a week.
- Freezing: This pound cake freezes beautifully! Once completely cooled and glazed (or unglazed), wrap the entire loaf or individual slices tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for a few hours.
- Reheating: To enjoy a warm slice, you can gently reheat individual slices in the microwave for 15-30 seconds until just warmed through, or toast briefly in a toaster oven. Be careful not to overheat, as this can dry out the cake. If frozen, let it thaw completely before gently rewarming.
Final Thoughts
This Perfect Cranberry Sauce Pound Cake is more than just a holiday dessert; it’s a celebration of comfort, flavor, and the joy of homemade baking. Its moist, buttery crumb, punctuated by the bright, tangy notes of cranberry, makes it an unforgettable treat that will surely become a staple in your seasonal repertoire. Whether you’re sharing it with loved ones or savoring a quiet moment, this loaf embodies the warmth and richness of the holidays.
Perfect Cranberry Sauce Pound Cake FAQs
- Can I use fresh cranberries instead of cranberry sauce?
Yes, but you’ll need to cook them down first. Simmer 1 cup of fresh cranberries with ¼ cup sugar and 2 tablespoons water until they burst and the sauce thickens. Let cool completely before adding to the batter. - What if I don’t have buttermilk?
You can make a substitute! Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest with regular milk (any fat content) until it reaches ¾ cup. Let it sit for 5-10 minutes until it slightly curdles, then use as directed. - My pound cake top cracked. Is that normal?
Yes, it’s very common and often a sign of a perfectly baked pound cake! As the cake bakes and rises, the outer edges set first, and the center continues to rise, causing a crack down the middle. Embrace it as a sign of homemade goodness. - Can I make this in a different pan size?
You can, but baking times will vary. If using two smaller loaf pans, reduce baking time. If using a bundt pan, you’ll need to adjust baking time and potentially increase the recipe slightly. Always check for doneness with a skewer. - How do I prevent the cranberries from sinking to the bottom?
If using fresh or homemade chunky cranberry sauce, sometimes tossing the cranberries (or the sauce) with a tablespoon of flour before folding into the batter can help them stay suspended. However, with a thicker, store-bought whole berry sauce, this is usually less of an issue.
Perfect Cranberry Sauce Pound Cake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch (23×13 cm) loaf pan.
- In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.2.5 cups all-purpose flour, 1 tsp baking powder, 0.5 tsp salt
- In a large bowl, cream together the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes, until light and fluffy.1 cup unsalted butter, 2 cups granulated sugar
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.4 large eggs, 1 tsp vanilla extract
- With the mixer on low speed, gradually add one-third of the dry ingredients, mix until combined. Then, add half of the buttermilk. Repeat with remaining dry and wet ingredients, mixing only until just incorporated.2.5 cups all-purpose flour, 0.75 cup buttermilk
- Gently fold in the cranberry sauce with a spatula until evenly distributed.1 cup cranberry sauce
- Pour the batter into the prepared loaf pan and spread evenly. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool in the pan on a wire rack for 15-20 minutes before inverting onto the rack to cool completely.
- Whisk together confectioners’ sugar, orange juice (or cranberry liquid), melted butter, and vanilla extract until smooth for the glaze.1 cup confectioners’ sugar, 2-3 tablespoons fresh orange juice, 1 tablespoon melted unsalted butter, 0.25 tsp vanilla extract
- Once the pound cake is completely cool, drizzle the glaze evenly over the top. Allow to set before slicing and serving.