This cranberry pound cake with fresh cranberries is baked in a bundt pan and dressed with classic vanilla glaze. Using my moist butter-based vanilla pound cake as a base with buttermilk added for that extra soft crumb.
If you love cranberries fresh or frozen you are going to love this cake. I especially love making it during the holidays because of the beautiful red specks all over the cake.
There is something about cranberries during the holiday season. I love that color scattered all over the house whether it is in my wreath or on my dinner table in the form of cranberry sauce. if you get fresh cranberries count yourself lucky because we have to rely on frozen here. But, that doesn't stop me from including them on our holiday table. Have you tried my cranberry inspired recipes? There is shortbread, chicken, Cookies, granola, Cake, Chocolate Chip Cookies.
About this cake
This cake is moist, buttery, and with a soft crumb. I've used my popular vanilla bundt cake as a base for this recipe. In addition, I have used buttermilk, which gives us that wonderful soft crumb.
The tart cranberries, scattered all over the cake, give it a wonderful burst of tangy flavor which balances perfectly with the sweet sugar glaze.
Also, the process is simple and easy with a classic creaming method. And, you can use a bundt pan, a loaf pan, and a round or square baking pan.
Ingredients and substitutes
- Butter - I prefer to use unsalted butter, so I can control the quantity of salt in my recipe. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
- White sugar - White sugar contributes to a nice soft tender crumb and gives a nice color. You can also add brown sugar, and yet, it will change the taste and color of this cake.
- Eggs - Always use large size eggs when baking unless specified. The size of the eggs varies these days significantly. So, as a guide, one large egg weighs between 50 to 60 grams.
- Vanilla - A good quality vanilla will make a huge difference. You can use vanilla extract, bean paste, or sugar.
- All-purpose flour - Yes, regular plain flour (maida) is all you need for this cake. And, since self-raising flour is all you have, reduce half the baking powder in the recipe.
- Cranberries - Of course, use fresh if they are in season, but frozen works just as well. Dried will not give you the same moist texture and taste. So, it's best to use fresh or frozen.
Video and step by step instructions (pin)
Cake
- Preheat oven to 170 C / 340 F.
- Grease and dust with flour a 6-cup bundt pan.
Alternatively, you can also use an 8-inch round pan or 9 x 4-inch loaf pan. - Add 2 tbsp flour to the fresh cranberries – set aside.
- Dry ingredients - In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment cream the butter, sour cream, and sugar until light and fluffy.
Tip - make sure the butter is at room temperature so it creams well and not get lumpy - Add the vanilla extract followed by the eggs one at a time.
Tip - adding room temperature eggs one at a time will prevent the batter from curdling.
- Add the flour and buttermilk in three additions.
- Then add the cranberries. Combine well.
Tip - do not overmix at this point. The flour coating the fruit works as the glue holding on to the batter. Overmixing will cause the flour to blend into the batter and therefore sink to the bottom of the cake.
- Pour into the prepared baking pan. Bake in the preheated oven on the middle rack for 40 to 45 minutes until a skewer inserted in the center comes clean
- Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely.
Glaze
- Combine powdered sugar with vanilla. Add water one tablespoon at a time until you have a thick pouring consistency.
Tip - it is very easy to go from thick pouring consistency to very thin unusable consistency with as little as one tablespoon. It is better to error on the side of thick rather than a thinner consistency. As the thin one does not look as impressive as the thicker glaze - Pour over the cooled cake. Decorate with more fresh cranberries.
Tip - Make sure the cake is cold or the glaze will melt away. And you will find all the glaze at the bottom of the cake.
Storage
- This cake will stay at room temperature for up to 3 days.
- Later, wrap well and keep in the fridge for up to 5 days.
- It can also be frozen well wrapped for up to a month.
Frequently asked questions
This cake will keep for about 3 to 4 days at room temperature or 6 to 8 days well wrapped in the fridge. You can even freeze it for up to three months.
This cake can be eaten on its own, especially when it's fresh. It tastes absolutely delicious warm fresh out of the oven. But there is so much more you can serve it with. Here I have used a classic vanilla glaze, but try whipped cream and fresh fruits - an absolute classic are strawberries and cream. In addition, you can try fruit coulis or fruit fillings. My favorite is blueberry filling and cherry filling. Also, If you love curds try lemon curd or orange curd.
No, this recipe works best with eggs. But, I do have an eggless vanilla cake that is very popular with my visitors. You can add ½ cup fresh cranberries to that cake for an eggless cranberry pound cake.
This vanilla pound cake is so versatile and perfect with almost anything - the glaze is just the way I served it. But you can omit the glaze. Alternatively, you can
try - whipped cream on its own or layer the whipped cream with
fruit fillings like - Strawberry, raspberry, blueberry, blackberry, Cherry
curds - Lemon Curd, Orange Curd
sauces -Â Â Caramel Sauce, Butterscotch Sauce
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You can also find a collection of my tutorials and recipes here on Pinterest.
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- Christmas recipes here on this page.
- Rich Fruitcake or Butterscotch Fruitcake
- Candied Fruit Fruitcake
- Fruitcake 101 - Baking Tips, Storage,
- Dark Fruit Cake, or Boozy Fruitcake,
- Traditional Christmas Pudding,
- Cranberry Almond Semolina Cake
- Eggless Fruitcake
- Halva Fruitcake Bars
Cranberry Pound Cake
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Ingredients
Cake
- 4 oz (113 g) Butter unsalted, room temperature
- ¾ cup (150 g) White sugar
- 2 Eggs large
- 1 ½ cup (190 g) All-purpose flour
- ½ cup (120 g) Buttermilk
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 cup (100 g) Cranberries fresh or frozen
- 1 tsp Vanilla extract
Glaze
- 2 cups (240 g) Powdered sugar
- 1 tsp Vanilla extract
- 3 tbsp Water or 4 as needed
Instructions
Cake
- Preheat oven to 170 C / 340 F.
- Grease and dust with flour a 6-cup bundt pan.Alternatively, you can also use an 8-inch round pan or 9 x 4-inch loaf pan.
- Add 2 tbsp flour to the fresh cranberries – set aside.
- Dry ingredients - In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment cream the butter, sour cream, and sugar until light and fluffy.Tip - make sure the butter is at room temperature so it creams well and not get lumpy
- Add the vanilla extract followed by the eggs one at a time.Tip - adding room temperature eggs one at a time will prevent the batter from curdling.
- Add the flour and buttermilk in three additions.
- Then add the cranberries. Combine well.Tip - do not overmix at this point. The flour coating the fruit works as the glue holding on to the batter. Overmixing will cause the flour to blend into the batter and therefore sink to the bottom of the cake.
- Pour into the prepared baking pan. Bake in the preheated oven on the middle rack for 40 to 45 minutes until a skewer inserted in the center comes clean
- Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely.
Glaze
- Combine powdered sugar with vanilla. Add water one tablespoon at a time until you have a thick pouring consistency. Tip - it is very easy to go from thick pouring consistency to very thin unusable consistency with as little as one tablespoon. It is better to error on the side of thick rather than a thinner consistency. As the thin one does not look as impressive as the thicker glaze
- Pour over the cooled cake. Decorate with more fresh cranberries.Tip - Make sure the cake is cold or the glaze will melt away. And you will find all the glaze at the bottom of the cake.
Recipe Notes
Storage
-
This cake will stay at room temperature for up to 3 days.
-
Wrap well and keep in the fridge for up to 8 days.
-
It can be frozen well wrapped for up to a month.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Elaine
If I ever need a cake - I always know where to go - love your recipes! 🙂 They are always sooo nice and yum. This pound cake is not an exception and is perfect for the coming holidays!
Veena Azmanov
Thank you, Elaine. So happy to hear you love my recipes. Thanks
Loreto and Nicoletta Nardelli
We love the tartness of the cranberries! Paired with a buttermilk vanilla pound cake and a delightful vanilla glaze, this cake is hard to resist in our books. It looks so festive too!
Veena Azmanov
Thank you, Loreto and Nicoletta. So happy you liked this cake. Thanks for the feedback.
Aline
Aaaand my search for a Thanksgiving brunch cake ends here! This looks so great and I can't wait to try it next week!!
Veena Azmanov
Thank you, Aline. You are going to love this cake. Let me know how it was.
Tara
Another great recipe to use all those fresh cranberries in! Sorry, Not sure if this would work with the icing, but I'm going to try min-loaf pans and give as gifts!
Veena Azmanov
Hey Tara, Yes, this will definitely work in small loaf pans and make great gifts for Christmas. You can use the icing just make sure to let the icing set before you package them. Thanks
Leslie Kiszka
What a beautiful cake! This would make the perfect centerpiece to a holiday tablescape with enough to share with everyone.
Veena Azmanov
Absolutely, Leslie. Thank you.
Tammy
Mmm I adore pound cake and the cranberries are a lovely addition here. Save me a slice <3
Veena Azmanov
Thanks, Tammy
Sophie
This looks so so festive and good. Thanks for the recipe. I will surely give this a try.
Veena Azmanov
Thank you, Sophie. I hope you try it soon.
Bernice Hill
Delicious! This Cranberry cake looks like the perfect dessert for the holidays. I love cranberries...especially in baking.
Veena Azmanov
Thank you, Bernice. Me too love cranberries
Sharon
This bundt cake would make for a certain holiday showstopper! The glazer over the top makes it even more delicous.
Veena Azmanov
Thank you, Sharon
Shar
I want the measurements I can understand but not in grams in english
Veena Azmanov
I don't understand your question. The recipe card below has measurements in grams and cups/ounces in ( ) - and they are in English.
Anita
I love a good pound cake any time of the year. But for Thanksgiving or Christmas, this cranberry version is just perfect.
Veena Azmanov
I agree. I love the burst of tart cranberries in a sweet pound cake.
Candice
I'm a sucker for anything cranberry during the holiday season and this bundt cake exceeded my expectations... it's so fluffy, delicious, moist, and the tartness of the cranberries is the perfect balance to the rest of the cake... yum!
Veena Azmanov
Thank you so much, Candice. So happy you loved this recipe. Appreciate you coming back to write this feedback
Matt Freund
This cake was delicious. Thanks for the great recipe
Veena Azmanov
Thank you so much, Matt. So happy you enjoyed this recipe and thanks for coming back to write this feedback
Deanne
Oh my goodness, this cake has everything a holiday dessert recipe needs! So scrumptious!
Veena Azmanov
Thank you, Deanne. I hope you try it.
Alison
Wow! This looks so good. Perfect for Thanksgiving or Christmas!
Veena Azmanov
Absolutely. Thanks Alison. I hope you try it.