Cranberry-Buttermilk Pound Cake

Serve this perfectly sweet-tart pound cake at your next holiday gathering with a side of fresh cranberry sauce.

slices of Cranberry Buttermilk Pound Cake on white platter with bowl of cranberry sauce on side
Photo: Brie Passano
Hands On Time:
25 mins
Bake Time:
1 hrs 15 mins
Total Time:
1 hrs 40 mins


  • 3 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 ⅓ cup butter, softened

  • 2 ½ cup sugar

  • 1 tablespoon vanilla

  • 6 eggs

  • ½ cup buttermilk

  • 1 cup coarsely chopped fresh cranberries

  • 1 recipe Fresh Cranberry Sauce


  1. Preheat oven to 325°F. Grease and flour a 10-inch fluted tube pan. In a medium bowl combine the 3 cups flour and the baking powder. In a large mixing bowl beat butter with a mixer on medium to high 30 to 60 seconds or until light and fluffy. Add sugar; beat 2 minutes or until mixture is pale and fluffy. Beat in vanilla. Add eggs, one at a time, beating on low after each addition until combined. Alternately add flour mixture and buttermilk to beaten mixture, beginning and ending with the flour mixture. Fold in cranberries. Spread batter into prepared pan.

  2. Bake 75 to 85 minutes or until a toothpick comes out clean. Cool cake in pan on a wire rack 15 minutes. Remove from pan; cool on rack. Serve with Fresh Cranberry Sauce.

Fresh Cranberry Sauce:

In a medium saucepan combine 1 1/2 cups fresh cranberries; 1/2 cup cranberry juice, pomegranate juice, or water; and 1/4 cup packed brown sugar. Bring to boiling; reduce heat. Cook, uncovered, 5 minutes or until mixture thickens and cranberries burst, stirring occasionally. Remove and cool completely.

Strawberry-Rhubarb Pound Cake:

Prepare as above, except omit cranberries and Fresh Cranberry Sauce. Serve with Strawberry-Rhubarb Sauce: Stir together 1 1/2 cups sliced fresh or frozen rhubarb, 1 cup sliced strawberries, 1/3 cup sugar, and 2 Tbs. water in a medium saucepan. Bring to boiling, stirring to dissolve sugar. Reduce heat and cook, uncovered, stirring occasionally, until fruit is softened, about 10 minutes. Remove from heat. Coarsely mash rhubarb mixture with a fork or potato masher. Cool completely.Nutrition analysis per serving: 528 calories, 7 g protein, 74 g carbohydrate, 23 g total fat (14 g sat. fat),148 mg cholesterol, 1 g fiber, 49 g total sugar, 16% Vitamin A, 9% Vitamin C, 255 mg sodium, 6% calcium, 11% iron

DIY Buttermilk

If you don't have any buttermilk on hand, make your own by adding 1 Tbsp. white vinegar or lemon juice to a glass measuring cup. Fill with milk to measure 1 cup. Let stand 5 minutes before using.

Nutrition Facts (per serving)

533 Calories
23g Fat
75g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 533
% Daily Value *
Total Fat 23g 29%
Saturated Fat 14g 70%
Cholesterol 148mg 49%
Sodium 256mg 11%
Total Carbohydrate 75g 27%
Total Sugars 50g
Protein 7g
Vitamin C 4.3mg 22%
Calcium 66mg 5%
Iron 2.1mg 12%
Potassium 124mg 3%
Fatty acids, total trans 1g
Folate, total 70.6mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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