Cranberry-Pecan Pound Frosting

This decadent cranberry-pecan pound cake has become my holiday signature dessert. The combination of tart cranberries, toasted pecans, and warm spices creates a festive flavor that's perfectly complemented by the sweet praline frosting that hardens just enough to give each bite the perfect contrast of textures.

I first made this cake for my mother in law's Christmas gathering after she mentioned loving cranberry desserts. The look on her face when she took her first bite told me this would become our new holiday tradition. Now I make it every December without fail.

Ingredients

• Dried cranberries: plumped in hot water for maximum juiciness and flavor
• Cake flour: for a more tender crumb than all purpose flour would provide
• Ground cinnamon and ginger: for warm holiday spice notes without overpowering
• Unsalted butter: at room temperature essential for proper creaming and texture
• Cream cheese: adds richness and moisture that keeps the cake fresh longer
• Granulated sugar: balanced perfectly with the tart cranberries
• Room temperature eggs: incorporate more air when beaten for proper rise
• Vanilla extract: provides depth behind the fruit and spice flavors
• Chopped pecans: add texture contrast and nutty flavor
• Light brown sugar: in the frosting creates that classic praline flavor
• Powdered sugar: gives the frosting its perfect setting consistency

Step-by-Step Instructions

Prepare the cranberries:

Simmer dried cranberries in water until they plump up and rehydrate. This important step prevents them from drawing moisture from your cake batter and ensures they remain juicy and flavorful throughout the baking process. Allow them to steep while you prepare the rest of the ingredients.

Create the batter base:

Begin by thoroughly creaming together the butter and cream cheese until completely smooth. This step is crucial and requires patience. The mixture should be very soft with no lumps before proceeding to the next step. The cream cheese provides both richness and structural integrity to this substantial cake.

Build the air structure:

Beat in sugar for a full five minutes until the mixture becomes noticeably lighter in both color and texture. This extended beating incorporates air that will help your dense pound cake rise properly. The bowl should be scraped down occasionally to ensure even mixing.

Add eggs properly:

Add each egg individually, fully incorporating one before adding the next. This gradual addition prevents the batter from breaking or separating. The emulsifiers in the eggs help maintain the creamy structure you've developed in the previous steps.

Incorporate dry ingredients:

Add the sifted flour mixture gradually at low speed just until combined. Overmixing at this stage will develop gluten and toughen your cake. The gentle spices will distribute evenly through the sifted flour for consistent flavor throughout the cake.

Fold in mix-ins:

Drain and pat dry the cranberries before gently folding them into the batter along with chopped pecans. This careful folding preserves the air structure you've created while ensuring even distribution of fruits and nuts throughout the cake.

Bake with patience:

This large, dense cake requires slow, even baking at a moderate temperature. The extended baking time allows the cake to cook through completely without burning the exterior. Test with a thin knife rather than a toothpick to accurately gauge doneness in this substantial cake.

Create quick-setting frosting:

The praline frosting needs to be made just before serving and worked with quickly as it sets rapidly. The brief boiling time creates the characteristic praline flavor while ensuring the proper consistency for pouring over the cooled cake.

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The cream cheese is truly the secret star of this recipe. I discovered its power in pound cakes years ago when experimenting with making moister versions of my grandmother's recipe. It creates a velvety texture that regular pound cake often lacks. My family now judges all pound cakes against this standard.

Make Ahead and Storage

This cake actually improves with flavor after sitting for a day, making it the perfect make-ahead dessert for holiday entertaining. The cream cheese and butter content keeps it moist far longer than traditional pound cakes. Store it covered at room temperature for up to four days without any loss of quality. If you need to make it further ahead, the unfrosted cake freezes beautifully for up to three months when wrapped tightly in plastic wrap and aluminum foil. Thaw completely at room temperature before adding the praline frosting.

Perfect Substitutions

While the original recipe creates a traditional holiday flavor, several variations work beautifully. Dried cherries can replace cranberries for a slightly sweeter profile. Walnuts work perfectly in place of pecans for those with pecan allergies. For a dairy-free version, solid coconut oil can replace butter in the cake (though not in the frosting), and dairy-free cream cheese alternatives perform surprisingly well. The praline frosting can be substituted with a simple glaze of powdered sugar and orange juice for a lighter finish.

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Serving Suggestions

This pound cake is substantial enough to stand alone as a dessert, but becomes even more special with thoughtful serving additions. A small scoop of vanilla ice cream or lightly sweetened whipped cream creates a beautiful temperature contrast. For a truly decadent presentation, warm individual slices for 10 seconds in the microwave and serve with a drizzle of caramel sauce. At holiday brunches, I serve thinner slices alongside coffee or tea. The cake also makes a beautiful gifting dessert when wrapped in parchment and tied with a festive ribbon.

Frequently Asked Questions

→ Can I use fresh cranberries instead of dried?

Yes, but fresh cranberries may release more moisture, so you may need to adjust by reducing some liquid in the batter.

→ How do I ensure the pound cake is moist?

Ensure all ingredients are at room temperature before mixing. Avoid overmixing the batter as it can make the cake dense.

→ Can I skip the praline frosting?

Absolutely! The cake is delicious on its own, but the frosting adds a silky, sweet finish that enhances the flavors.

→ What can I use instead of pecans?

Walnuts or almonds are great substitutions. You can also omit nuts altogether if preferred.

→ How should I store the cake?

Wrap the cake in plastic or place it in an airtight container. It will last up to 4 days at room temperature or 1 week in the fridge.

→ Can I freeze this cake for later?

Yes, wrap the unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw before frosting.