Cranberry Christmas Cake Recipe

Introduction

This Cranberry Christmas Cake is a delightful holiday treat that combines tart fresh cranberries with a soft, buttery crumb. Light and festive, it’s perfect for sharing at parties or enjoying with a cup of tea during the winter season.

Ingredients

• 3 eggs
• 2 cups sugar
• 3/4 cup butter, softened
• 1 teaspoon vanilla
• 2 cups all-purpose flour (see note below for gluten-free alternative)
• 12 oz fresh cranberries

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Using a mixer, beat the eggs with the sugar until the mixture is slightly thickened, light in color, and almost doubled in size, about 5 to 7 minutes. The batter should form a ribbon when you lift the beaters out.
2. Step 2: Add the softened butter and vanilla, then mix for an additional two minutes until combined.
3. Step 3: Gently stir in the flour until just combined, being careful not to overmix.
4. Step 4: Fold the fresh cranberries into the batter, ensuring they are evenly distributed.
5. Step 5: Spread the batter evenly into a buttered 9×13-inch pan.
6. Step 6: Bake for 40 to 50 minutes, or until the top is very lightly browned and a toothpick inserted near the center comes out clean. (Baking time may vary; mine was perfectly done at 43 minutes.)
7. Step 7: Allow the cake to cool completely in the pan before cutting into small slices, about 1″x2″, perfect for serving at parties.

Tips & Variations

• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
• Ensure you beat the eggs and sugar thoroughly to act as the leavening agent, which keeps the cake light and airy without additional baking powder.
• Try adding a teaspoon of orange zest for a bright, citrusy note that complements the cranberries well.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze the slices in a sealed container for up to 2 months. Reheat gently in the microwave or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries. Be sure to thaw and drain them well before adding to the batter to prevent excess moisture from affecting the cake texture.

Is this cake very sweet?

The cake has a balanced sweetness that complements the tartness of the fresh cranberries, making it pleasantly sweet without being overpowering.

Cranberry Christmas Cake Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

This Cranberry Christmas Cake is a festive, moist treat perfect for holiday gatherings. It combines fresh cranberries with a light and tender cake base, leavened by whipped eggs, creating a delightful balance of tart and sweet flavors. Easy to prepare and baked to golden perfection, this cake is ideal for sharing with loved ones during the holiday season.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour (or gluten-free flour as a substitute)
• 2 cups sugar

Wet Ingredients

• 3 eggs
• 3/4 cup butter, softened
• 1 teaspoon vanilla extract

Fruit

• 12 oz fresh cranberries

Instructions

1. Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter a 9×13-inch baking pan thoroughly to prevent sticking.
2. Whip Eggs and Sugar: Using a mixer, beat the eggs together with the sugar for about 5 to 7 minutes until the mixture is slightly thickened, light in color, and has almost doubled in size. The mixture should form a ribbon when the beaters are lifted from the bowl. This step is critical as the eggs act as the leavening agent.
3. Add Butter and Vanilla: Mix in the softened butter and vanilla extract, blending for an additional two minutes until well combined and smooth.
4. Incorporate Flour and Cranberries: Gently stir the flour into the mixture just until combined; avoid overmixing. Then fold in the fresh cranberries evenly throughout the batter.
5. Bake the Cake: Pour the batter into the prepared 9×13-inch pan and spread it evenly. Bake in the preheated oven for 40 to 50 minutes, or until the cake is lightly browned and a toothpick inserted near the center comes out clean. The recommended baking time is about 43 minutes for optimal texture.
6. Cool and Serve: Allow the cake to cool completely in the pan before cutting. Cut into small slices approximately 1 by 2 inches to serve, making it easy to eat at parties and gatherings. Enjoy your festive cranberry cake!

Notes

• To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
• Fresh cranberries are preferred for their tartness and texture; however, frozen cranberries can be used if fresh are unavailable—do not thaw before adding to the batter.
• Make sure not to skip the step of beating eggs and sugar thoroughly as it acts as the primary leavening agent in this recipe, resulting in a light and airy cake.
• Serve the cake as a dessert or snack during holiday celebrations or afternoon tea.

Keywords: cranberry cake, Christmas cake, holiday dessert, festive cake, easy baking recipe, fruit cake, baking with cranberries