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Sugared Cranberry Pound Cake


Sugared Cranberries

  • 2 cups cranberries
  • 1 1/2 cups water
  • 1 1/2 cups white sugar

Pound Cake

  • 2 cups sugared cranberries recipe above
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter at room temperature
  • 2 cups white sugar
  • 4 large eggs at room temperature
  • 3/4 teaspoon almond extract
  • Optional: 2 tablespoons of coarse sparkling white sugar


Sugared Cranberries

  • In small saucepan, stir together 1 1/2 cups sugar and 1 1/2 cups water.
  • Heat over medium heat until mixture is just simmering.
  • Remove from heat.
  • Drop in a test cranberry. If it pops, mixture is too hot.
  • If not, add in the rest of the cranberries and marinate in the simple syrup for several hours.
  • Drain and set aside simple syrup for another use.

Pound Cake

  • Grease and flour a 10" tube pan. Set aside.
  • Preheat oven to 325°.
  • Toss drained, marinated cranberries in 1/4 cup of the flour. Set aside.
  • In a small mixing bowl, stir remaining 2 3/4 cups flour with salt and baking powder. Set aside.
  • In a mixing bowl, cream together butter and sugar.
  • Add in eggs one at at time, beating well after each addition.
  • Add in almond extract and beat until fluffy.
  • Fold dry ingredients into batter until well- blended.
  • Gently stir in floured cranberries.
  • Spoon batter into prepared pan.
  • Optional: sprinkle with coarse, sparkling white sugar
  • Bake for 60-75 minutes at 325° until cake is golden and cake tester comes out clean.
  • Cool for 30 minutes, then loosen all edges of cake from tube pan with a sharp knife before turning out onto a cake platter.


I didn't roll my steeped cranberries in extra sugar for this recipe because there is plenty of sugar in the pound cake itself. If you roll your cranberries in sugar, I would omit the step of tossing the cranberries in 1/4 cup flour before folding them into the cake batter. (I also recommend using the full 3 cups of flour in this recipe.)