Heavenly Pound Cake With Tangy Cranberry Sauce

As a chef specialized in British cuisine, let me tell you about a delightful recipe that you’ll absolutely love: Pound Cake with Ruby Cranberry Sauce.

Perfect for any occasion, this dessert is a real crowd-pleaser. The rich and buttery flavor of the pound cake, coupled with the tangy and sweet cranberry sauce, will leave your taste buds begging for more.

And don’t worry about spending countless hours in the kitchen – this recipe is incredibly easy to make! All it takes is a few simple ingredients and some basic baking skills.

So why not give it try? Whether you’re celebrating a special occasion or just looking for a tasty treat, Pound Cake with Ruby Cranberry Sauce is sure to satisfy your sweet tooth. Trust me, you won’t regret it.

Why You’ll Love This Recipe

Pound Cake With Ruby Cranberry Sauce
Pound Cake With Ruby Cranberry Sauce

In a world where we constantly struggle to balance work, life, and everything in between, there’s always room for a quick and easy dessert recipe. That’s what makes this pound cake with ruby cranberry sauce so amazing – it’s simple, yet luxurious. Whether you’re short on time or looking for a special occasion treat, this recipe is sure to become a staple in your dessert arsenal.

For one, the ingredients list is relatively short and straightforward. The basic combination of butter, sugar, flour, and eggs creates a beautiful texture that’s both moist and crumbly – the perfect foundation for any good cake. But what sets this recipe apart is the ruby cranberry sauce that accompanies it. Made from fresh cranberries simmered in sugar water until they burst open into a beautiful ruby red hue, the sauce is tart yet sweet, with just the right amount of bite. It pairs perfectly with the subtle flavor of the pound cake, making for a truly harmonious dessert experience.

Another reason to love this recipe is its versatility. If you’re feeling adventurous, try adding in some brandy or mint for an extra kick of flavor. You can also experiment with different types of berries or even swap out the cranberries for something else entirely. Dried cranberries or jellied cranberry sauce could also work as substitutions if you don’t have fresh or frozen cranberries on hand.

Lastly, this pound cake with ruby cranberry sauce recipe is perfect for using leftover cranberry sauce from Thanksgiving or other holidays. You can swirl in the leftover cranberry sauce into the pound cake batter or use it as a topping like whipped cream or ice cream.

Overall, you’ll love this recipe for its simplicity, versatility, and delightful taste – it’s truly a winner in every way!

Ingredient List

Sure thing! Here are 11 creative captions for the recipe:
Sure thing! Here are 11 creative captions for the recipe:

Here’s a list of ingredients you’ll need to make this delicious Pound Cake With Ruby Cranberry Sauce Recipe:

  • 1 (182556) pound cake, sliced
  • 1 cup fresh cranberries
  • 1 cup water
  • 1 cup sugar
  • 1/4 cup brandy (optional)
  • Red food coloring (optional)
  • Mint leaves, for garnish
  • Almond extract or vanilla almond extract

For the Ruby Cranberry Sauce, you’ll also need:

  • 2 cups fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1 tablespoon orange juice
  • Orange zest

Feel free to use leftover cranberry sauce from your Thanksgiving dinner instead of making your own. Additionally, dried cranberries or jellied/canned cranberry sauce can be a substitute. For a boozy twist, you can substitute the water with another alcoholic drink like butter rum or add in some heavy cream for a richer sauce.

The Recipe How-To

Now it’s time to get down to the nitty-gritty of making this Orange Pound Cake With Ruby Cranberry Sauce Recipe. Follow these steps and you’ll have a stunning dessert that will be sure to impress your guests.

The Orange Pound Cake
Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F. Prepare a 9×5-inch loaf pan by greasing it with butter and dusting it with flour, tapping out any excess.

Step 2: Combine the Dry Ingredients

Whisk together 1 and ¾ cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt.

Step 3: Cream Butter and Sugar

In a separate bowl, cream together 1 cup unsalted butter and 1 cup granulated sugar until light and fluffy.

Step 4: Add Eggs & Flavorings

Add in 4 large eggs, one at a time, scraping down the sides of the bowl in between each addition. Mix in 2 tsp fresh orange zest, or up to 1 tbsp, if you prefer a stronger orange flavor. Then add in ½ tsp vanilla extract and ½ tsp almond extract.

Step 5: Combine Wet & Dry Ingredients

With the mixer on low speed, gradually mix in half of the dry ingredients followed by ¼ cup of fresh orange juice until everything is just incorporated. Then mix in the rest of dry ingredients until just combined.

Step 6: Bake & Cool

Pour the batter into the prepared loaf pan and smooth out the top with a spatula. Bake in preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow cake to cool in pan for about 10-15 minutes before transferring onto a wire rack to cool completely.

The Ruby Cranberry Sauce

While the cake is baking, you can start preparing the cranberry sauce.

Step 1: Cook Cranberries

In a medium saucepan, combine 12 oz fresh or frozen cranberries, 1 cup sugar, and 1 cup water. Bring to a boil over medium heat stirring occasionally. Then reduce heat and let it simmer until the cranberries start to burst open and the sauce starts to thicken, about 15-20 minutes.

Step 2: Add Flavorings

Remove from heat and mix in ½ tsp almond extract and 2 tsp brandy (optional).

Step 3: Sauce Swirl

If you prefer a smooth sauce, strain it through a fine-mesh sieve by pressing it with a rubber spatula to get all of the content out of it, otherwise swirl the sauce into cool whip or whipped cream.

Once everything is ready, cut slices of pound cake and pour some ruby cranberry sauce on top, and have fun

Substitutions and Variations

  A slice of this pound cake is a hug in dessert form!
A slice of this pound cake is a hug in dessert form!

I ain’t gonna lie to you, folks. This pound cake with ruby cranberry sauce recipe is so darn good that I wouldn’t dare try to substitute or vary the ingredients. However, if you’re feeling adventurous or you’re missing an ingredient, there are some swaps and twists that can be made.

Instead of fresh cranberries, you can use frozen ones. They work just as well in the sauce, and frankly, they might save you some time as you don’t need to prep them. Also, jellied or canned cranberry sauce could be used as a substitute for the homemade sauce if you’re in a hurry or don’t want to follow through with the recipe.

For those of you looking for a boozy cranberry sauce recipe or more cranberry tang in your pound cake, try adding a tablespoon of brandy or orange zest respectively into the recipe mix. If you’re not too fond of butter rum sauce, why not try topping up your pound cake slice with vanilla almond extract la mode instead?

To give the pound cake a festive twist for the holidays or Thanksgiving dinner dessert spread, try using dried cranberries mixed with chopped mint leaves instead of fresh cranberries in the batter – it’s like adding Christmas beads to your tree. Plus, freshly squeezed orange juice can replace water when making the cranberry sauce for a stronger orange-cranberry flavor combo.

Overall, while these may change some aspects of what makes this cake so deliciously addictive, feel free to experiment based on personal preferences and get creative – who knows? You might just stumble upon another great recipe!

Serving and Pairing

  Perfect balance of sweetness and tanginess in every bite!
Perfect balance of sweetness and tanginess in every bite!

When it comes to serving this delightful pound cake with ruby cranberry sauce, there are numerous ways to ensure that your guests will be impressed and satisfied.

Firstly, you can serve it warm or cold, depending on your preference. If you decide to serve it warm, place a slice of the pound cake in the microwave for fifteen seconds or more, accompanied by a spoonful of cranberry sauce on top. This will create a heavenly combination of the moist and fluffy pound cake with the sweet-tart sauce.

Alternatively, if you prefer a colder option, chill both the cake and the sauce in the refrigerator for an hour or longer before serving. The cold temperature will highlight the flavors of the cranberry sauce and keep the crunchy texture of the pound cake intact.

To sweeten things up even further, pair this dessert with some whipped cream sprinkled with mint, which will add a cool and refreshing flavor. For an exciting twist, consider adding a hint of brandy or rum to the whipped cream instead.

As for beverages, this pound cake goes well with tea or coffee in its various forms – from classic English breakfast tea to aromatic espresso-based lattes. You can also serve it alongside some homemade orange juice or cranberry-orange mimosas for a boozy touch.

Finally, try garnishing your dish with dried or fresh cranberries, some jellied cranberry sauce or canned cranberry jelly, as well as orange zest for a pop of color and extra freshness.

Overall, there are many ways to serve this delightful dessert – choose what suits you and enjoy!

Make-Ahead, Storing and Reheating

  Want to impress your guests? Make this stunning ruby cranberry sauce!
Want to impress your guests? Make this stunning ruby cranberry sauce!

As much as I love a freshly baked pound cake, sometimes I don’t have the time to whip one up on the spot. That’s why I’m happy to say that this Pound Cake With Ruby Cranberry Sauce Recipe is perfect for making ahead and storing!

To make the most of your time, you can bake the pound cake up to two days before serving. Once it’s cooled completely, wrap it tightly in plastic wrap and store it at room temperature. This will keep it moist and delicious until you’re ready to serve.

As for the cranberry sauce, you can make it up to a week in advance! Store it in an airtight container in the refrigerator and just give it a stir when you’re ready to serve. The flavors will meld together more over time, making for an even more delicious sauce.

Now, let’s talk reheating. If you’ve stored the pound cake at room temperature, just slice off the amount you need and pop it in the microwave for 10-15 seconds. It’ll warm up perfectly without drying out.

For the cranberry sauce, simply reheat it on the stove over low heat until it’s warmed through. You can even add a splash of orange juice or brandy to enhance the flavor if you so desire.

With these make-ahead and reheating tips, serving a delicious dessert has never been easier. Make sure to keep them in mind during your next holiday meal or dinner party!

Tips for Perfect Results

  This pound cake is so easy to make, it's almost magic!
This pound cake is so easy to make, it’s almost magic!

When it comes to making a perfect pound cake with ruby cranberry sauce, there are a few tips and tricks that can help ensure your dessert turns out just right. Here are some expert tips to help you achieve delicious results every time:

1. Use Room Temperature Ingredients

Before getting started on the recipe, make sure that all your ingredients – including the butter, eggs, and sour cream – are at room temperature. This will help them blend together easier and create a smoother batter.

2. Cream Your Butter and Sugar Well

To achieve a light, fluffy cake texture, it’s important to cream your butter and sugar well. This means mixing them until they are fully incorporated and the mixture is pale and fluffy. This can take up to 5-7 minutes, so be patient and keep mixing!

3. Don’t Overmix

While it’s important to mix your batter well, overmixing can actually result in a denser cake. Once you’ve added your flour mixture, mix until just combined. A few lumps are okay – over-mixing will make the cake tough.

4. Make Sure Your Cranberry Sauce is Smooth

If you’re making the ruby cranberry sauce from scratch, be sure to puree or strain it well after cooking. This will create a smooth sauce that pairs perfectly with the pound cake.

5. Add Some Booze!

For an extra special touch, try adding a splash of brandy or rum to your cranberry sauce, or brush some on top of the pound cake before serving it with the sauce.

With these simple tips, you’ll be able to whip up a delicious and impressive pound cake with ruby cranberry sauce that will have everyone begging for seconds!


Now that you know how to make a delicious pound cake with ruby cranberry sauce, you might still have some questions in mind. In this section, we will answer the most frequently asked questions about this recipe and help you troubleshoot any potential issues you might encounter while making it. So, let’s dive into the FAQ of this recipe!

What is Elvis Presley pound cake?

As per the Sterns, Elvis had a special connection with a pound cake recipe baked by his childhood friend, Janelle McComb. In 1987, McComb handed over her recipe to the Sterns on the 10th anniversary of Elvis’s passing. The Sterns assert that McComb used to bake two loaves of the cake every Christmas and take them to Graceland.

How do you get the tartness out of cranberry sauce?

If you find that your berries are too sour for your liking, you can sweeten them up with a simple trick. Whip up a simple syrup by mixing the same amount of sugar and water together and boiling until you get a thick consistency. This semi-sweet syrup can be mixed into the sauce to lessen the tartness of the berries. An alternative solution is a teaspoon of honey which can add a pleasant sweetness and balance out the sharp tang of the berries.

What is the thickening agent for cranberry sauce?

Have you been struggling with getting your sauce to the right consistency? Perhaps you should try simmering it for a longer time to allow more liquid to evaporate, resulting in a thicker mixture. If that still doesn’t work, consider incorporating a thickening agent such as pectin, gelatin, or a cornstarch slurry. Once you’ve added your desired thickener, give your sauce enough time to cool down before placing it in the refrigerator to properly set up.

Bottom Line

So there you have it, the perfect recipe for a Pound Cake with Ruby Cranberry Sauce! I hope this recipe has inspired you to whip up your own delicious dessert and impress your friends and family.

With its delightful combination of flavors, this cake is sure to satisfy any sweet tooth, while the tangy cranberry sauce adds a refreshing twist. Whether you’re celebrating a special occasion, entertaining guests or simply indulging in a little treat for yourself, this cake is bound to be a hit.

So go on, give it a try! Use the tips and tricks I’ve provided to perfect your creation and make it your own. And don’t forget to experiment with different substitutions and variations to find the perfect balance of flavors that suits your taste buds.

Remember, cooking is all about having fun and discovering new flavors. So grab your apron, get into the kitchen, and let’s get baking!

Pound Cake With Ruby Cranberry Sauce

Pound Cake With Ruby Cranberry Sauce Recipe

This is great for last minute company during this holiday season. You can use any kind of store-bought pound cake, make the sauce, & top with sweetened whipped cream or frozen topping. Didn't allow for cooling time. Originally on landolakes.com but have tweaked it a bit.
Course Dessert
Cuisine American
Keyword < 30 Mins, Dessert, Fruit, Sweet
Prep Time 5 minutes
Cook Time 15 minutes
Servings 1 pound cake
Calories 527.5kcal


  • 1 store bought poundcake (We used Sara Lee)
  • 3 cups fresh cranberries or 3 cups thawed frozen cranberries
  • 1 cup sugar
  • 1/2 cup water
  • 1 -2 tablespoon brandy or 2 teaspoons brandy extract
  • brandy sweetened whipping cream, garnish
  • toasted slivered almonds, garnish
  • 1 sprig mint, garnish


  • Stir cranberries, sugar and water in 2-qt saucepan.
  • Cook over medium heat until mixture comes to a boil, about 5-10 minutes.
  • Continue cooking, stirring occasionally, until cranberries pop, about 3-4 minutes.
  • Cool 30 minutes.
  • Stir in brandy.
  • Place in microwave-safe bowl.
  • Cover; refrigerate until serving time.
  • Just before serving, microwave sauce on HIGH, stirring once, until warm (1-2 mins).
  • Use 2 tablespoons sauce over each serving or slice of cake.
  • Garnish with sweetened whipped cream or frozen topping, almond slivers, and sprig of mint.


Serving: 155g | Calories: 527.5kcal | Carbohydrates: 95.3g | Protein: 4.4g | Fat: 15g | Saturated Fat: 8.7g | Cholesterol: 165.8mg | Sodium: 300.6mg | Fiber: 3.6g | Sugar: 52.8g

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