Perfect Cranberry Sauce Pound Cake

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.

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Prep Time 20

Cook Time 1

Cooling Time 1

Total Time 2 30

Servings: 10 slices

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 482

Ingredients Equipment Method Notes

Ingredients

For the Pound Cake

2.5 cups all-purpose flour sifted
1 tsp baking powder
0.5 tsp salt
1 cup unsalted butter softened to room temperature
2 cups granulated sugar
4 large eggs at room temperature
1 tsp vanilla extract
0.75 cup buttermilk at room temperature
1 cup cranberry sauce homemade or high-quality canned (whole berry or chunky)

For the Cranberry Glaze (Optional)

1 cup confectioners' sugar
2-3 tablespoons fresh orange juice or additional cranberry sauce liquid
1 tablespoon melted unsalted butter
0.25 tsp vanilla extract

Equipment

9x5-inch loaf pan
Electric mixer (stand or hand-held)
Large mixing bowls
Wire rack
Whisk
Spatula

Method

Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch (23x13 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.

Notes

For an extra festive touch, garnish with fresh cranberries and a sprig of rosemary before serving.