Looking for perfect, delicious and easy Christmas dessert recipe? Then you should try this decadent pound cake with cranberries, white chocolate and cream cheese frosting! Your family would love to have this cake for Christmas, for sure! You should check my Christmas Lasagna and Cranberry Christmas Cake, too!
Christmas Cranberry Pound Cake
Christmas Cranberry Pound Cake is perfect dessert for Christmas. It’s really moist, flavorful and easy to make. Above all,this cake topped with white cream cheese frosting, red cranberries and drizzled with white chocolate looks so festive and pretty enough to take a central place at your Christmas table.
Your guests will be impressed with delicious and pretty looking Christmas cake.
Also, I don’t know if you knew about this, but to bloggers, the holidays begin a few weeks before the holidays really come. and that you are already thinking about your Christmas recipe as you are cutting your Thanksgiving turkey 🙂 Instead of baking a peanut butter cheesecake or a magic cake you try to come up with more fitting desserts.
And for that reason, I decided to share this Christmas dessert recipe already two days after Thanksgiving. Since it’s perfect idea for winter holidays – Christmas Cranberry Pound Cake will be a great recipe to open the season of winter holidays, too.
I adapted this recipe from Bobby’s Baking Blog. Fist of all, I doubled the amount of cranberries which I put in the dough and after a little thinking. Also, I decided to throw Orange Zest out of the recipe since it’s not my „cup of tea“ .
And for the glaze, instead of milk and powdered sugar, my idea was a combination of cream cheese and powdered sugar over the whole Pound Cake with many, many dry Cranberries over the whole cake. However, after only a short time in the kitchen, on my table was my beautiful Christmas Cranberry Pound Cake.
Craving for more Christmas desserts?! Then you will like this:
Christmas Lasagna is whimsical layered dessert with buttery red velvet shortbread cookie crust, peppermint cheesecake layer, white chocolate pudding, whipped cream and mini marshmallows on top.
Christmas Cranberry Pound Cake
Prep Time: 30 minutes- Cook Time: 65
- Total Time: 95
Yield: 12 1x
Category: Dessert
Method: bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Looking for perfect, delicious and easy Christmas dessert recipe? Then you should try this decadent pound cake with cranberries, white chocolate and cream cheese frosting! Your family would love to have this cake for Christmas, for sure!
Ingredients
For the Cake:
- 187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons cake flour before sifting but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )
- 1/2 teaspoon baking powder
- Pinch of salt
- 1 cup cranberries (fresh or thawed)
- 140 grams (5 oz.) white chocolate chunk
- 115 grams (1/2 cup) unsalted butter-softened at room temperature
- 300 grams sugar ( 1 and 1/2 cups)
- 1/2 cup heavy cream
- 1/2 cup mascarpone cheese
- 3 eggs
- 1 teaspoon vanilla extract
- 2 Tablespoons browned butter
Frosting:
- 56 grams (1/4 cup) unsalted butter-softened
- 112 grams (4 oz.) cream cheese-softened
- 1 and 1/2 cups powdered sugar (or more to make it thick enough to spread on top of the cake)
- 1 teaspoon vanilla extract
Garnish:
- handful dried cranberries
- 1 tablespoon vegetable oil
- 1/2 cup white chocolate chips
Instructions
- Preheat the convection air oven to 325 F (if you don’t have convection air oven raise the temperature to 350 F and you will have to rotate the pan half way through the baking time)
- Butter and flour 8.5 x 4.5 x 3 (or 9 x 5 x 3 )inches loaf pan and line it with parchment paper.
- Combine cake flour, baking powder and salt and sift it three times, set aside.
- In a small sauce pan over medium heat brown 2.5 Tablespoons butter until it’s nice amber color, remove the foam and set aside to cool.
- Whisk the egg with vanilla extract and set aside.
- Mix the butter on medium speed until it’s creamy, slowly add sugar and continue beating until it’s creamy.
- Add heavy cream and mascarpone, and beat on medium speed.
- Turn mixer on low speed and gradually add dry ingredients alternately with eggs.
- Add handful flour in chocolate chunks and toss them to cover evenly. Toss cranberries with a handful flour to cover them completely.
- Add chocolate chunks in the batter and stir well, then gently stir in cranberries
- Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.
- With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
- Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes). If you don’t have convection air oven, baking time might be about 10 minutes longer. If the top starts browning too much tent the cake with aluminum foil
- Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.
Glaze:
- When the cake is completely cooled prepare the glaze.
- With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of the cake.Place the cake in the fridge until the frosting is set.
Garnish:
- When the frosting is set melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small sauce pan over low heat until it’s smooth( cool if it’s too thin)
- Sprinkle the cake with dried cranberries and drizzle with chocolate. (You can drizzle the chocolate with a spoon or transfer it into small zip-lock bag, cut off the corner and pipe the chocolate over the cake).
Notes
If you are using frozen cranberries, thaw them first, rinse with cold water until the water is clear, drain the cranberries and then dry them on paper towel.
242 comments
Do you measure the flour before you measure it out and how much should it be when you weigh it? What kind of chocolate did you use? Looks delicious can’t wait to try it.
Thanks!
Hi Daphne, I measured 187 grams flour on kitchen scale and than sift it. If you don’t have kitchen scale then using a large spoon, scoop the flour into the measuring cup. Do not tap the measuring cup, just use the back of the knife to level off the top of the measuring cup and after measuring sift the flour.And about the chocolate, I used white baking choclate, but you can use any kind you like, you can even use white chocolate chips for the cake as well for the garnish.
The weight is 187 grams.
Hi
Can you use regular flour instead of cake flour?
And dried cranberries instead of fresh?
Thanks!
Laurie
Wonderful recipes
Can you freeze the cranberry loaf.
★★★★★
Yes, you can freeze it.
Hi, I was wondering if this cake could be frozen and then frost it later? It’s so beautiful and I want to make it, but I have to be able to make it ahead.
Sorry this went in the wrong place.
So glad to see a cranberry recipe without the orange zest. Can’t wait to try it
Hi Glenna, you can freeze this cake.
Do you have any idea if this cake would work using a gluten free flour mix?
Hi Clara,sorry, I don’t know would it work.
I bake GF all the time — pound cakes are great with GF flours, since they’re already meant to be dense, and they tend to be nice and moist.
This cake look amazing! I love that thick glaze and everything about this!!
I am allergic to chocolate. Do your have an alternative you suggest?
Hi Tanya, for the cake just skip the chocolate, and if you want to drizzle something for garnish, you can pipe some frosting over dried blueberries.
Thank you 🙂
★★★★
white chocolate is not chocolate, it is just icing that melts
I thought white chocolate was a bi-product of chocolate, so if there were allergies, I’d still avoid it.
White chocolate contains only cocoa butter, sugar and milk solids and no chocolate liquor or cocoa powder. So technically, white chocolate is not really chocolate at all.
After reading all of the comments about the failures with this cake, I was very hesitant to try it.However, decided to go ahead – used a 9×5 loaf pan and convection oven, weighed the ingredients, followed directions and like many others, the cake did not want to cook through. After 65 mins, it was mush in the middle. I poured off the butter on top, tented with aluminum foil & returned to baking. In all, baked for 2 hrs 15 minutes before toothpick was almost clean.
Second try, used regular flour, a Bundt pan and no butter poured on top. I believe that was a big part of the problem. It finished baking at 65 minutes and was delicious. Will post pics.
Do I need to cook fresh cranberries before putting them in this cake or will they cook/soften while baking?
I was lucky enough to be gifted this cake last Christmas! OMG. It was one of the most delicious cakes I’ve ever had. And I consider myself discerning! I do love most cranberry things, though. Pulled the recipe up to make it this Valentine’s. The gifter makes it every year, as written, so that’s what I will do as well. It is unique, beautiful and perfect!! Thank you so much for sharing! ❤️ ?
★★★★★
Thank you so much Natosha!
This cake is so pretty! But, is browned butter super necessary? Is there something I could substitute that would be a bit simpler?
Hi Cheryl, you can skip browned butter, the cake is moist and flavorful even without that.
We love orange and cranberry together. Can you give me the orange ingredients for the cake?
Hi Andrea, you can add 2 teaspoons grated orange zest in the mixed butter and sugar, before you start adding hevy cream and cheese.
Where might I find Mascarpone or what can I use as a substitute? Thanks…
Hi Melanie you can substiute 1/2 mascarpone with 1 Tbsp. heavy cream, 1 Tbsp. sour cream and 3.5oz cream cheese(blend all three ingredients together until smooth).
Mascarpone cheese can be found at Walmart stores, usually by deli!
I ran out of the cheese so I substituted a couple of tablespoons of regular cream cheese since Mascarpone is Italian cream cheese. Came out fab
Thanks Luanne!
When you prepare the pan, do you grease/flour AND use parchment paper?
Hi Edna, yes do both to make sure that the cake will goes out easy.
This looks incredible !! I wonder if I could convert it to low carb. 🙂 Maybe with Almond flour?
Hi Ruth, I don’t have experience with almond flour so I can’t say how it would turns out.
old you make smaller, individual cakes for gits?
Hi Shelly, you could make smaller cakes, but cook time will be shorter.
[…] 4. Christmas Cranberry Pound Cake from OMG Chocolate Desserts […]
I’m not a baker and wish i was so this may be a dumb question. What is baking flour? do you mean regular bleached flour?
Hi Elisha,it’s not dumb question. You probably think the cake flour, which is mentioned in the recipe.Cake flour is finer than all-purpose flour and it is suitable for soft textured cakes.
Thank you Vera! i will have to add that to my cabinet. This cake looks amazing and i think i will add the lemon like Andrea.
You said that 187 grams of flour is about 1 1/2 cups and 300 grams of sugar is 1 1/2 cups. Something doesn’t seem right.
Hi Gale, using a large spoon scoop the flour into the measuring cup. Do not tap the measuring cup or you will have more flour than you need for this recipe!!!Just use the back of the knife to level off the top of the measuring cup.
The flour and sugar have different volume, by weight. One cup of sugar is heavier than one cup of flour.
[…] CHRISTMAS CRANBERRY POUND CAKE by OMG Chocolate Desserts […]
I saw that you didn’t use the orange zest. I don’t like the “strands” zest can leave. However, I did add an orange liquor to the cake. Thought it complimented the cake nicely.
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Bonnie, I love your suggestion for using orange liqueur. I love cranberries a and orange zest together, myself, but the liqueur sounds yummy too.
★★★★★
This cake is STUNNING, Vera! I love cranberries, especially at Christmas time. SO festive!
How long did it take for your cream cheese frosting to set up? Seems like mine never hardens enough… I just envision a mess in the fridge 😉
Thanks Becca.
I’m sorry that you made a mess with the frosting.Maybe you should have to add more powdered sugar
[…] <<Christmas Cranberry Pound Cake – OMG Chocolate Desserts>> […]
[…] Chocolate Dipped Marshmallow via Modern Parents Messy Kids | Christmas Cranberry Poundcake via Chocolate Desserts OMG | Sparkling Cranberries via Kleinworth & Co | Honey Glazed Baby Carrots via Damn Delicious | […]
Ooooo. Going have the make this. But don’t tell my bunny I am going to use the rest of his dried cranberries for this.
This is an awesome pound cake. Thank you.
Hi! Would I be able to use all purpose flour instead of cake flour – or would it mess up the texture too much?
Hi Gabby,you can use it, the cake will be a little denser, but I think you won’t mess it up, just sift the flour well before the measuring because all purpose flour require different volume amounts.It’s the best to measure it on kitchen scale if you have it.
I am using all purpose flour so should I stay with the 11/2 cup or measure 187grams
Hi Mona,you can measure it in grams.
You can make your own cake flour by following these easy 4 steps 🙂 1. Measure out the all-purpose flour that you’ll need for your recipe. 2. For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Put the cup of flour (minus the two tablespoons) into a sifter set over a bowl. 3. Replace the two tablespoons of flour that your removed with two tablespoons of cornstarch. 4. Sift the flour and cornstarch together. Sift it again, and again and again. The cornstarch and flour need to be well incorporated and the flour aerated. Sift the flour and cornstarch mixture about five times. I’ve done this several times and it works great!
Hi, I am about to do the cake, I have bigger pans, 9x5x2.5, should I double the amount of the recipe?
Hi! I fell in love with this recipe, I have a doubt about the sizes of my pans, they are 9 x 5 x 2.5, should I double the recipe to fill 1 pan? Not too familiar with the quantities! Thanks for your recipe and your help!
Hi Gloria,you don’t have to double the recipe, only your cake will be slightly lower, but that’s Ok.Just start checking it after 50 mins of baking.
Does this freeze?
I didn’t try to freez it but if you do, freeze it without the frosting and frost it later.
This looks absolutely scrumptious and so festive! I will certainly be making this. Thanks for sharing! (:
I made this recipe and it seems very sweet! I am not big on sweets so I am just wondering if it’s my taste?
Perhaps just cut back on the white sugar – that should lower the sweetness.
And – Thanks for that tip about using cream cheese Luanne!
This looks amazing! What if I wanted to make this as a large bundt cake? Double the recipe? Triple?
Thanks Dabney, I can’t tell you that because I didn’t try to bake it as a bundt cake
Hi i made this tonight changing out the flour to gluten free baking mix i use because i am celiac. I made it using a silicone mini loaf pan,. my question is my loaves sunk in the middle once they cooled. Is that normal or is it because of my gluten free mix. Smells heavenly and after I ice then who will know right LOL
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Hi Sandy, I guess it’s because of flour, because I didn’t have that problem.
[…] Velvet Cookie Sandwiches Cranberry Pound CakeChristmas Cookie […]
Wondering if you can use coconut oil to melt the chocolate or if it will give it a funky taste??
So far the cake has turned out perfectly!
Hi Jana,I’m glad that your cake tutrned out perfectly.I can’t give you advice about coconut oil because I didn’t try it.
I have fresh cranberries, but do I need to cook them a little to make them soft? I’m making this for New Years morning.
Hi Nicole,you don’t need to cook them.
Happy New Year!!!
I baked this cake and it is now my favorite.Not only is this cake delicious it is so pretty. Never cooked cranberries before but they were delicious.The cake got better each day.Thanks so much! Baking another one tomorrow for a friend.
Thanks Daphne 🙂
[…] https://omgchocolatedesserts.com/christmas-cranberry-pound-cake/ […]
Can you give measurements for just a basic glaze. I think I’d prefer that to the dense cream cheese frosting .
I made this cake at Christmas and everyone loved it. My new favorite cake. I did have a problem. When I cooked the cake it got too brown on the bottom and sides before the middle was done. I cooked another one today and put some of the batter in another dish so it wouldn’t be so thick but same problem. I am cooking it on 350 and turn it after 30 minutes. I cooked it on the middle shelf and covered it with foil after thirty minutes cause the I was afraid the top would be too brown. Any suggestions? Thanks
Hi Dphne, maybe you could reduce the temperature after half baking time to 300-325F and cover it with foil like you did, but you will have to bake it longer.
[…] for my next baking project, I got the idea which dessert to make. Yes, it will be a remake of my Christmas Cranberry Pound Cake, which was really very popular, but this time, instead of cranberries, I will prepare it with some […]
I’m thinking of baking this in my 6-loaf mini Bundt cake pan, and of course, baking about 19 minutes and check from there for doneness. Should I grease & flour the individual pans and place parchment paper in each individual pan or just do the butter/flour?
My recipe for “Magic Cake Release”: equal parts flour, shortening, vegetable oil. Mix well and brush onto cake pan with pastry brush. (Skip the parchment paper.) Cakes come right out of the pan, every time! I love it for Bundt cakes especially.
[…] This iced cranberry pound cake is not only delicious, but beautiful on your holiday table, too. It’s perfect for eating and gift giving during this busy holiday season. This amazing recipe comes courtesy of omgchocolatedesserts.com. […]
Can you make and freeze this cake. Frost after thawing?
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Hi Mella, I haven’t tried but I think it could work.
5 STARS!! My 8 year old granddaughter and I made this for a family dinner and it was a big hit! I will be making this cake again ~ fabulous. The only modifications I made was I used 2 cups of fresh cranberries and I covered the cake with foil 30 minutes into baking because the top of the cake was browning quickly. Thanks!!!!
Thanks, I’m so happy that you like my recipe 🙂
I can’t get fresh cranberries. Could I use dried in the cake as well as on top?
Hi Strigla you can use dried cranberries, but also you could use thawed cranberries,but drain them well before using.
This cake is absolutely stunning! I can’t wait to make it for the family. My family is enjoying the efforts of my little food blog as well as I’m tackling 12 Days of Easy Christmas Cookies and they get to taste test everything. 🙂
Can I use dried cranberries for the entire recipe? Do you have another suggestion instead of the mascarpone cheese if it’s unavailable?
★★★★★
Hi Samantha, I haven’t tried it with dried cranberries, but I think you could use them.
do you cut the cranberry in half ?
Hi Suzanne, I didn’t cut the cranberries.
[…] For full directions head on over to OMG Chocolate Desserts! […]
that looks so yummy…..but am lactose intolerant ….so that means no mascarpone cheese & cream …does anyone know if there is a substitute that i can use for these?
Anita, several years ago I started using soy milk in place of cream in my Alfredo Sauce. I usually use unflavored/unsweetened; but once my son brought home the “vanilla” flavor and I had no choice but to use it – that Alfredo was out of this world! Since then I have no qualms about recommending it as a substitute for cream. There’s also a variety of cheese-flavored soy-based products that are not bad.
(Of course, I realize if one has a soy allergy, this is not an option.)
Is ‘cake flour’ self-raising flour?
Hi Lil, it’s not self rising. It is just more “soft” and lower in gluten than all-purpose flour.
Excellent cake – I used wild Newfoundland Partridge Berries – they are like a cranberry but have tarter taste. Thanks
★★★★★
I cannot wait to try this! Thanks
[…] Christmas Cranberry Pound Cake […]
uh……..what is cake flour? I have not seen that in my grocery store
what iscake flour? I have not seen this in my looocal store
Hi Lynnita, it’s a flour “softer” than regular flour and lower in gluten,but if you cant find it use all purpose flour.
I hope it’s not against the rules to supply links. I found an actual recipe for cake flour here: http://www.food.com/recipe/how-to-make-cake-flour-424532
Very simple to make, so if you need cake flour, you can whip some up in no time.
Lynette, In the states the “cake flour” is Swan Cake Flour, in a red & white box in the baking isle at your local grocery.
Great flavor on this cake; but mine sank in the middle also…I think 350 is too hot, will try 325 with a cover on top next time.
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Would it be possible to separate the batter into miniature loaf pans to make mini cakes for gifts? or would it not work as well?
Hi Jennifer, I haven’t tried so I can’t tell, sorry.
[…] Christmas Cranberry Pound Cake: The perfect way to start your day. […]
Could you skip the cream cheese frosting and just drizzle with the chocolate? Or maybe use icing of powdered sugar instead?
Hi Rebecca, you could do that, of course
Hi,i just made this beautiful pound cake as a gift for a friends mother.omg does it smell good!!!i have to wait till it cools to finnish it.i used frozen cranberries for it and white chocolate baking bars!!
[…] Christmas Cranberry Pound Cake […]
I measured the flour and 11/2 cups of all purpose flour is more than 187grms . What do I do?
The four that you toss the white chocolate and cranberries in, is that party of the 187 grams, or is that just unsifted cake flour in addition to the 187 grams? Thank you and I can’t wait to try this recipe.
Hi Eileen, it’s unsifted flour in addition to the 187 grams.
Would it be possible to double this recipe, and bake it in either 8″ or 9″ cake pans, so it would be more like a standard cake? I need a much larger serving amount, and I think the standard cake style would be a more impressive look. have you ever tried that?
I haven’t tried it that way so I can’t help you with that, sorry. Let me know if you try:)
what is mascarpone cheese? is it like cream cheese.
Will this recipe work as well if doubled? I made a single cake and it took nearly twice the posted time to cook in my oven. I had to cover the top so it wouldn’t burn.
thank you so much for your recipe and I can’t believe how patient you are with people, even the ones asking the same questions over and over. I will try this recipe . One question, when you toss the thawed/fresh cranberries with flour, doesn’t it get gooey and clumpy because they are wet? Could that be a problem ? I’m glad people asked if it was additional flour or the same measured flour. Also, whats the wisdom in sifting it 3x after measuring?
Thank you!!!
Thanks Fatima, you should drain the cranberries before adding flour. And about the sifting,it is use to aerate the flour and helping the cake to have a lighter texture.
Hi Vera- I made this twice and was unsuccessful both times. I am a pretty good baker, and very good at following directions :). I made it exactly as to the recipe, measuring out the cake flower to the gram, etc. I baked the first one with the oven on convection, and after 55 min was still jiggly, so added the 10 min, still not set- in fact, it never did bake all the way through and was too mushy. THe second time I did it with the oven on conventional mode, and turned it halfway through, and still the same issue.
Any suggestions? I was super bummed because the batter is delicious, and the edges that were baked were also delicious…but I couldn’t have served this to anyone! It wasnt’ raw, but too moist/undercooked on the inside, and overcooked on the outside.
Hi Nicki, I’m really sorry to hear that. I don’t know what went wrong.
I have made this cake 3 times now because I love the ingredients, but all three times still not done in the middle. No way I could serve to guests. Cake has great taste and texture all around but center is mushy and cake falls apart. The last time I baked it 65 minute using convection oven. So bummed.
I have had the same issue. I have tried this cake 3 times and the batter never fully cooks through the middle. The center is mushy and undone. I don’t know what I’m doing wrong. I guess I will have to go back to the original recipe from the other blog and try that version.
So u made 4 of these today, as gifts. I followed the directions to a T, except I sifted out the extra flour after coating both the white chocolate and cranberries. For my first cake, I put a small well in the top and added the brown butter, but it overflowed as my well wasn’t deep enough. I baked it for 60 minutes, then tented the top with foil and baked it an extra 10 (I have a very old oven, definitely not a convection) and it turned out perfectly, until I tried to flip it onto a cooling rack and threw it across my kitchen table. On the plus side, it allowed me to taste the cake and it was AMAZING, and this is unfrosted! My second cake, I made the well bigger to hold the brown butter, but this prevented the center from cooking fully, even after 70 minutes, so I took a knife and kind of cut into the middle to give the butter somewhere to go, and baked it an additional 20 minutes and it too, turned out perfect. This one, I kept in tact. For my 3rd and 4th cakes, I just poured the butter on top and they were perfect in 70 minutes of bake time. I will frost them tomorrow, but I cannot wait to give these as gifts!
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I followed the recipe exactly, measuring everything in grams and baking at an even temperature. My cake browned rapidly and needed to be tented with foil. It was a lovely golden brown when it came out and the cake tester tested clean. After it cooled in the pan, I inverted it onto a rack, removed the pan, and rechecked in 15 minutes. It was a gooey mess with a lava flow of barely cooked batter oozing onto the rack and table. The edges were done and tasted heavenly, I wonder if the split on the top of the cake with the butter knife and the browned butter are creating a fault line. This was so disappointing.
Hi Judith, I’m sorry to hear that. You did not bake the cake long enough if that happened. You probably did not insert the cake tester dip enough and it came out clean because you poke just the top of the cake, not the center.
Hi Vera – Do you line the entire loaf pan with parchment paper or just the bottom?
Hi Sandy, I lined bottom and left the paper hanging over width sides, so I could lift the cake dragging the paper.
Ugh, like Nicki, my cake is also undone in the middle. I’m now going on 90 minutes… I hope it turns out, it smells delicious!
Mine is taking forever…almost 99 minutes & still very wet center! Covered with foil to keep top from browning too much. Lot of work & products to have an epic fail! Not happy & will not try this one again. First time a recipe I got on line turned out bad. I am very disappointed ???
[…] Christmas Cranberry Pound Cake (OMG Chocolate […]
I used mini loaf pans, and they baked in about 45 minutes. I covered them with aluminum foil at 25 minutes, and they didn’t over-brown.
I don’t like desserts that are too sweet, so I left the frosting off and dusted the cakes with confectioners sugar. They were lovely
★★★★★
[…] Here’s another easy recipe that could double as a treat for breakfast or afternoon tea. Cranberries are so festive and the white frosting looks like candy-coated snow. Find out how to make the Christmas Cranberry Pound Cake at Oh My God Chocolate Desserts. […]
This recipe is a fail! I followed the instructions EXACTLY. Exact measures. Its weird to me because I’ve baked hundreds of pound cakes and regular cakes and have lots of experience and NEVER have I heard to “rotate” the pan halfway. If your making any sort of cake you should never open the oven while baking or cold air rushes in and makes it fall, and then the center never bakes, and it stays jiggly and only the top bakes and ends up burning, with unbaked batter in the center! I decided to follow this recipe exactly and rotated it halfway and right after that the cake stopped baking, its been baking for forever now and the middle is still jiggly, the outside is only browning. Very unreliable recipe, definatley would not make again. If anyone still wants to make this, don’t open the oven!! Your cake will fall, like mine and never bake in the center. Toothpick kept coming out wet and its been going for more than an hour, way more than a pound cake should even be in the oven, do not make this recipe, I’ve had to put tin foil in hope of it baking in the center.
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Exactly the same happened to me. Wet in the center having to overcook…ugh, disaster. I think the size of the loaf pan may have been the culprit because otherwise the cake has an amazing taste. I am going to try this again, but will try smaller, mini loaf pans and follow my instinct instead of this recipe. Just a little tweaking, but this is beautiful as the picture and does taste wonderful! Little trial and error, but worth it!
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Was wondering how to adjust this recipe for high altitude? I just made it and it was delicious but seemed a little soft.
I’ve tried this recipe twice now and both times it has not been successful. I have had the same problems as Nicole K., Sandy and Nicki, in that the cake was never truly done. I followed the directions very carefully, including checking the measurements of my pan. Both times, the batter in the centre was still mushy and the last time I made this recipe, the batter over-flowed the pan onto the bottom of my oven. Quite a mess! I don’t think I’ll try this recipe again.
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I wish I would have read all the comments before I bought all the things to make this.
It’s been in the oven for a while now and it’s not done. I wonder if it will even cook through.
I wonder if I try muffins instead, if it’ll cook.
So far it’s a waste of money and time. Ugh!
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[…] Christmas Cranberry Pound Cake from OMG Chocolate Desserts […]
[…] and perfect for Christmas. If you’re not gluten free you can find the original recipe here. But I’m not kidding you when I say, you can not tell this recipe is gluten free. If you […]
My first attempt was a disaster. I am an experienced baker and thought maybe the middle wasn’t cooking because I had used a LeCreuset stoneware loaf pan instead of metal. So I tried a second time with the metal pan and had the exact results. There is something not working with this recipe unfortunately. I covered the loaf with foil and lowered the conventional oven temp to 325 for the last ten minutes. It helped but it is a tad too dark anyway. Not sure I’m going for a third attempt. Bummer.
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I also had the problems stated above. I think mine is due to the fact of me not understanding my new stove. Who reads the manuals? Haha
My old stove wasn’t convection so I’m new to that. I set the temperature for convection at 325 when I should have set it to 350 because my stove automatically sets it 25 degrees lower.
After 50 minutes my middle was too jiggly and that’s when it dawned on me. I reset the temp and checked every 10 minutes until no more jiggle. The outside is darker than I would like but it still tastes amazing. I can’t wait to try it the correct way!
★★★★★
The middle of our cake is not baking. The edges are done and beautifully brown, but the middle is still like batter. We set the oven at 350 and timed it 65 minutes. What did we do wrong?
This cake is beautiful! It tastes amazing! It is now my husbands favorite cake. He has put in a request to have it for his birthday. I have made it twice now, the first time i used a loaf pan, it took about 80 minutes to cook. I am not a fan of convection cooking. The next time, I used a bundt, it took 50 minutes with conventional oven. I loved this cake, the process, and outcome were well worth the work!
★★★★★
Thanks Jennifer 🙂
Check flour and sugar amts. 187 g = 1-1/2 c + 3 tbsp
300 g sugar = 1-1/2 c. This doesn’t make sense. Would really like to make this. Also, my scale is in ounces.
I’m confused— If 300 grams of sugar is 1 1/2 cups , how can 187 grams of cake flour be 1 1/2 cups + 3 TBLS. ?? Did you mean 1/2 cup of cake flour ( plus the 3 TBLS ) ??
Thanx for your help ! It all sounds and Looks delicious !
Hi Kathy, 1 cup granulated sugar is 200 grams, and 1 cup sifted cake flour is about 100-110 grams.
This looks amazingly delicious! Thanks fot sharing!! I can’t wait to try this cake!!!
Thanks Sherian 🙂
Will this cake need to be refrigerated until serving?
I want to make it for a Christmas auction luncheon
Hi Julie, it could stay for awhile at room temperature.
I too had to cook longer than stated and the middle sunk. When I cut it, the slices fell into a wet mess. I rolled some of it into little cake balls and dunked them in chocolate and it really was good but I don’t think I’ll make it again. Very disappointing.
Hi Joy, I’m really sorry to heat that 🙁
This recipe looks amazing! I have a pan that makes mini bundt cakes and I am looking for a cake that I can make for my sons 4th grade teachers. He has 12 in all so you can see why I want to make cakes 🙂 Is it easy to convert this recipe to mini bundts? The pan I have has 4 separate designer bundt molds. Thanks!!
Hi Charity, I think it it might work, but be careful with baking time, don’t dry the cakes too much.
Have to get back to you after I bake it a
Looks yummy!! What is browned butter?
Thank you
Thanks Dana. It’s regular butter melted and cooked until it gets nice amber color.
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LOVED this cake. Followed exactly as written except for the frosting. I started with 1/2 cup powdered sugar and it was more than enough to get the right consistency. Most of my ingredients were at room temp and I used fresh cranberries, can’t imagine doing it any other way. Started at 350 degrees for 65 minutes, but had to cook an additional 20 minutes, covered with aluminum foil (top was browning too quickly), since center wasn’t done at the 65 minute mark. It was absolute perfection! Took it to Thanksgviving dinner to rave reviews and multiple requests for the recipe. Definitely a keeper!
Thanks Rose,I’m so happy that you like the cake.
What is the best way to wrap and freeze these since they are frosted?
The recipe is very specific on the grams of flour but then it talks about using a handful of flour to coat the white chocolate pieces and another handful of flour to coat the cranberries. Since the 187 grams of flour has already been mixed, it seems like the rwo handfuls of flour could alter the texture of the cake. On one hand the recipe uses a technical amount and then it switches to an arbitrary amount especially when you consider hand sizes.
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I was terribly disappointed with this cake and wondered if there was a mistake in the ingredients or directions. I followed the directions explicitly & used the proper sized loaf pan but the browned butter bubbled over the sides of the loaf pan when the cake began to rise in the oven. And there was no way that cake was done in 65 minutes. At 90 mins a toothpick still was not coming out clean. The result was an under done sunken cake. Certainly not worth all the effort.
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MY FIRST POUNDCAKE! And it turned out better than I imagined. I plan to make it every new year.
Question: how to properly store this poundcake, refrigerated? Or is counter okay?
★★★★★
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This looks a very interesting recipe and I would love to give it a go but it would be much easier if you hadn’t mixed up your measurements with grams, ounces and cups …..
It came out very good. I followed the recipe with only one change, I did not use the melted butter at the end. It cooked in about 70 minutes, the first 30 min on regular bake at 350 degrees, followed by convection at 325 degrees for the remainder of the time. I had an oven thermometer in there so the temp was accurate, I checked it several times. People who are complaining about it not cooking may not be using convection, which usually decreases cooking time by about 20-25%. But I weighed the the flour and sugar, and used volume measurements for the rest. Can’t understand anyone saying you mixed up the measurements when you give both weight and volume measurements, and they can use whatever they are comfortable with. I decided to weigh the flour and sugar because of all the recipes fails reported here, and weighing is so much more accurate. Does cake flour really need to be sifted 3 times? Can this be made like a standard pound cake, adding the eggs and vanilla to the creamed butter and then alternating flour and cream? I hate making more dirty dishes than I need to! After all that it tastes delicious! Just wish it was simplified a bit and put together a little more like a standard pound cake. But I WILL make this again. Yum!
★★★★★
Thanks you so much Sue!
Made this with my own twist…cooked the cranberries and made almost perserves, tried different things with the butter,liked it just cut up in small cubes,put orange zest in frosting-left out the dried cranberries, put fine sweet coconut on sides to look like snow.
hanks Sandra. That sound delicious:-)
I just finished making this for the 3rd year in a row. It has become a Christmas morning tradition to open gifts and eat Christmas Cranberry Pound Cake. This year, I make 2 batches. One for our family and 4 mini loaves to share with neighbors. Thank you for this amazing recipe!
★★★★★
Thank you so much Ashley ! You made my day 🙂
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Since I just “found” you and I see the comments are from previous posts I hope you see this….
This sounds very much like a cake I have made for years with a few differences. The one I make is a cranberry Almond Pound Cake and it uses 8 ounces of almond paste. I love the recipe but it can be expensive to make it often. I just may use this and add a bit of Almond extract and see if it can be the stand in for my “regular” cake..then this will be my “go to” Christmas cake.
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If you want a laugh watch Jack Scalfani on youtube on the show Cooking with Jack butcher this recipe. He steals a picture from here to use as a thumbnail for the video as well. Good guy.
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About the chocolate chunks: do we cut each 1oz square up? I worry I will end up with shavings. I see we are to flour them up/coat them.
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The Christmas Cranberry Pound Cake is not only beautiful, but so delicious ! Have made it several times. Rave reviews every time!!!
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Printing your recipe with blank spaces where the ads were turns your recipe into a 4 page print out. The 4th page is blank, 1st page has a huge empty space, 2nd page also has a huge blank space, moving some of the instructions onto the 3rd page. Poor design.
★★
This looks delicious! Thank you for sharing!
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This sounds like my kind of dessert
Can it be made with gluten free flour?
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I make this EVERY year! It truly is one of my favorites! 🙂 I almost always have to bake it longer than what the recipe indicates, even with my convection oven., but it comes out so moist and flavorful!
My girlfriend makes this cake every year and I’ve decided this year I’m going to give it a try. I am still a little confused on the chocolates. I bought Bakers premium baking bar white chocolate that is 4 ounces and then I also found Nestles Premier white morsels. Is it OK to chop up the baking bar and then use the Premier white morsels for garnish? I could not find white chocolate chips. What brands do you use? Merry Christmas and thank you
I am old and need to know each step to get this made including baking temperature and how long, please
If using fresh cranberries, do you have to prepare them any way before adding them to the recipe?
No, you do not need to do anything before adding them.
Can this recipe be made into muffins?
Is their any way possible to convert the measurements so that they are all one ? i.e. weight vs 1 teaspoon ?
What difference will using unbleached all purpose flour make? I am asking this from the viewpoint that the whole idea behind a pound cake is a heavy dense cake.. not a light fluffy cake.. So, I am not understanding why it would have to be cake flour. Why does it matter which flour to use?
How long does it take the cake and frosting to set (roughly)?
So I made 4 of these today, as gifts. I followed the directions to a T, except I sifted out the extra flour after coating both the white chocolate and cranberries. For my first cake, I put a small well in the top and added the brown butter, but it overflowed as my well wasn’t deep enough. I baked it for 60 minutes, then tented the top with foil and baked it an extra 10 (I have a very old oven, definitely not a convection) and it turned out perfectly, until I tried to flip it onto a cooling rack and threw it across my kitchen table. On the plus side, it allowed me to taste the cake and it was AMAZING, and this is unfrosted! My second cake, I made the well bigger to hold the brown butter, but this prevented the center from cooking fully, even after 70 minutes, so I took a knife and kind of cut into the middle to give the butter somewhere to go, and baked it an additional 20 minutes and it too, turned out perfect. This one, I kept in tact. For my 3rd and 4th cakes, I just poured the butter on top and they were perfect in 70 minutes of bake time. I will frost them tomorrow, but I cannot wait to give these as gifts!
★★★★★
I like the pound cake. Next time I won’t add the frosting. It’s too much over the top too much sweetness. I like to enjoy just the cake itself. We ended up scraping off the frosting. Great cake just too much frosting.
Cake is extremely sweet and too rich -‘ so much so that I can’t eat it. Too much sugar in the glaze. Sorry, this one is a no for me.
★★
I have to try this recipe. Looks delicious. It say to top off with dry cranberries. Do I use fresh cranberries from the bag and just dry them with a paper towel or is there a another way of drying them out?
★★★★★
Hi Janette, no dried cranberries are bought at the store.
Just found your site and this recipe. Made it last night and I have to say it is fantastic! I brought it to a holiday party and everyone loved it.