This Cranberry Pound cake is a wonderful cake to make during the holiday season. It’s also really pretty and looks great on a dessert table.
Take a moment and read this great story on Front Porch Life about my Grandmother. Leigh talks about Jellied Cranberry Sauce and The Great Depression.
Table of contents
❤️WHY WE LOVE THIS RECIPE
This cranberry pecan pound cake was an experiment that turned out wonderful. This cake is made with a can of jellied cranberry sauce. I think this cake is better the next day, so you can easily make this one in advance!
- all-purpose flour
- white granulated sugar
- brown sugar
- butter, unsalted
- baking soda
- ground cinnamon
- vanilla extract
- can of jellied cranberry sauce
- crushed pecans
- Powdered Sugar
- Whipping Cream
You could always use walnuts or leave the nuts out altogether. You could use a rum extract to add a different flavoring. I think you could easily add sweetened coconut to this cake as well for a new flavor and texture.
🍽️HOW TO MAKE
This is an easy pound cake to make and it’s delicious!
Preheat oven to 350 and spray a bundt pan. Using a mixer, mix sugar and melted butter together. Add eggs one at a time, and continue mixing.
Add in flour, baking soda, cinnamon, vanilla, cranberry sauce and pecans. Mix well. This will be a thick heavy batter.
Pour evenly into the pan. My pan was 3/4 full. Bake for one hour or until it tests done. Let the cake cool and add glaze.
I let the cake cool for 10 minutes in the pan and then remove it. I also spray it really well so it doesn’t stick. I like to use a spray bakers spray it seems to work really well.
If you have followed our website for any amount of time you know we are a lover of all pound cakes. This Old Fashioned Pound Cake is one that has been in our family for many many years. It has amazing reviews. If you are looking for another holiday cake you may want to try our Pumpkin Pound Cake. It’s very similar to this one but made with a can of pumpkin.
You could also use different frosting on this cake and it would be delicious. Cream cheese frosting would be good!
SERVE THIS WITH
❓FREQUENTLY ASKED QUESTIONS
I really don’t think this is a recipe you can alter. The moisture in the jellied cranberry sauce it an important part of this cake.
You can always try but I haven’t made it that way. If it’s a flour that works well in baking I see no reason why it wouldn’t work.
Yes, I think it is better the next day, so it can definitely be made in advance.
I just store this cake in a cool place in a cake container. It seems to work well!
💕MORE POPULAR RECIPES TO ENJOY
This cake is about 10 servings depending on how you slice the cake.
This Vintage Cakes Digital Ebook is full of our most popular old fashioned cake recipes. Now in one ebook you can have all these recipes right at your fingertips! Any of these cakes are perfect for any gathering, from the holiday dessert table to any potluck!
- These cakes go back many generations are tried and true delicious!
- Anyone can make these classics, from a beginner baker to someone who bakes all the time.
- Great reviews on these cakes!
Cranberry Pecan Pound Cake
- 3 cups of all purpose flour
- 1 1/2 cups of white granulated sugar
- 1 cup of brown sugar
- 1 cup of melted butter unsalted
- 3 eggs
- 2 teaspoons of baking soda
- 1 teaspoon of cinnamon
- 1 teaspoon of vanilla extract
- 1 14 ounce can of jellied cranberry sauce
- 1 cup of crushed pecans
Glaze for Cake
- 2 cups of powdered sugar
- 4 teaspoons of whipping cream
- Preheat oven to 350 and spray a bundt pan. Using a mixer, mix sugar and melted butter together.
- Add eggs one at a time, continue mixing. Add in flour, baking soda, cinnamon, vanilla, cranberry sauce and pecans. Mix well.
- This will be a thick heavy batter. Pour evenly into pan. My pan was 3/4 full. Bake for one hour or until it tests done. Let cake cool and add glaze.
- Mix together. You can add more whipping cream to get desired thickness. Drizzle over cake.
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