There’s something about the bright zing of cranberries paired with warm, festive spices that makes this Cranberry Christmas Cake Recipe truly special. It’s a refreshing twist on holiday baking that feels both cozy and vibrant—perfect for sharing around the table or enjoying with a cup of something warm.
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Why You'll Love This Recipe
This Cranberry Christmas Cake Recipe has become my go-to holiday treat because it strikes the perfect balance between sweet and tart, with a moist crumb that never disappoints. I love how it’s simple enough to whip up on a busy day but feels like a truly special dessert.
- Zesty and Fresh: The fresh cranberries and orange zest bring a lively zing that brightens the entire cake.
- Perfect Holiday Vibes: With vanilla and almond extract, plus the fresh fruit, it captures festive flavors beautifully.
- Moist and Tender: The cake stays soft even days after baking, making it perfect for holiday leftovers.
- Easy to Make: No complicated steps or random ingredients—just straightforward baking with great results.
Ingredients & Why They Work
The ingredient list for this Cranberry Christmas Cake Recipe might look simple, but each has a role in making the flavor pop and texture just right. Plus, I’ll share a quick tip or two to help you pick the best for baking success.
- Granulated Sugar: Sweetness that balances the tart cranberries and helps create a tender crumb.
- Large Eggs: They provide structure and richness; beating them well with sugar is key for lightness.
- Unsalted Butter: Adds moisture and depth of flavor; using softened butter makes mixing smoother.
- Vanilla Extract: A classic base note that harmonizes all the flavors.
- Almond Extract: Just a hint adds holiday warmth without overpowering the fruit flavors.
- Orange Zest: It lifts the whole cake with bright citrus aroma—fresh zest is always best.
- All-Purpose Flour: The backbone of the cake's structure.
- Kosher Salt: Enhances sweetness and balances tartness—don’t skip it!
- Fresh Cranberries: The star of the show; their fresh tartness keeps every bite lively.
Make It Your Way
I love that this Cranberry Christmas Cake Recipe is a fantastic base to add your own spin on. Whether you’re into adding nuts, a splash of liqueur, or making it gluten-free, there’s room to customize it easily.
- Variation: Adding chopped pecans or walnuts gives a lovely crunch—I toss them in last to keep that texture intact.
- Dietary Swap: I’ve swapped half the flour for almond flour once, and it’s just as moist with a subtle nuttiness.
- Seasonal Twist: Sometimes I add a sprinkle of cinnamon or nutmeg to lean into winter spices—it’s delightful with the cranberries.
Step-by-Step: How I Make Cranberry Christmas Cake Recipe
Step 1: Whip Up the Eggs and Sugar Till Fluffy
Start by beating the sugar and eggs together for about 5 minutes until the mixture doubles in size and turns pale. This is your secret to a light, airy cake, so don’t rush it. A hand mixer makes this easier, but a bit of elbow grease works too!
Step 2: Mix in Butter, Extracts, and Orange Zest
Add your softened butter, vanilla, almond extract, and that beautiful fresh orange zest. Beat everything for another 2-3 minutes. The batter should feel rich and a little thicker now, with wonderful fragrance filling your kitchen.
Step 3: Fold in Flour, Salt, and Cranberries
Gently stir the flour and salt into your batter—try not to overmix to keep the cake tender. Then fold in the fresh cranberries carefully. They’ll bleed a little color into the batter, which is what gives this cake its lovely marbled effect.
Step 4: Bake and Cool Completely
Pour your batter into a greased 13×9-inch pan and bake at 350°F (175°C) for 42 to 45 minutes. You’re looking for a golden top and a toothpick coming out mostly clean with a few crumbs—thanks to the juicy cranberries. Let the cake cool fully before serving so it sets perfectly.
Top Tip
Through years of making this cake, I’ve learned little tweaks that make all the difference to how your Cranberry Christmas Cake Recipe turns out. These tips have saved me from common pitfalls and helped me get that perfectly festive, tender texture every time.
- Beat Those Eggs Well: Don’t skim this step—beating sugar and eggs until fluffy adds air which is your cake’s lift.
- Use Fresh, Not Frozen Cranberries: Frozen berries can release too much water, making the cake soggy, so fresh works best.
- Zest Before You Juice: If you use any orange juice, zest first to avoid scraping bitter white pith.
- Cool Completely Before Slicing: Trying to cut it warm leads to crumbling—patience makes perfect slices.
How to Serve Cranberry Christmas Cake Recipe
Garnishes
I usually top slices with a dusting of powdered sugar for a snowy look, sometimes adding a dollop of lightly whipped cream or a smear of cream cheese frosting. A few whole cranberries and a sprig of fresh rosemary instantly scream holiday to me and make it extra pretty.
Side Dishes
This cake pairs wonderfully with a hot cup of mulled cider, eggnog, or your favorite coffee. For a brunch spread, I like serving it alongside scrambled eggs and roasted nuts to balance the sweetness and keep things festive.
Creative Ways to Present
For holiday parties, I’ve turned this cake into mini squares and threaded toothpicks for easy, mess-free bites. You could also layer slices with mascarpone and extra cranberries for an elegant dessert parfait that wows your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cake in an airtight container at room temperature—it stays fresh and moist for up to 5 days. I avoid the fridge if I plan to eat it quickly because refrigeration can dry it out a bit.
Freezing
If you want to freeze, wrap the cooled cake tightly in plastic wrap and then foil. I’ve found it keeps well for up to 3 months without losing texture or flavor. Just thaw in the fridge overnight before serving.
Reheating
To revive leftovers, I gently warm slices in the microwave for 15-20 seconds or pop a piece in a low 300°F oven for 5-7 minutes. This softens the cake and enhances the cranberry zing as if fresh out of the oven.
Frequently Asked Questions:
While frozen cranberries can be used in a pinch, fresh cranberries are best to avoid excess moisture that can make the cake soggy. If you must use frozen, thaw and drain them well before folding into the batter.
Insert a toothpick into the center; it should come out mostly clean with a few moist crumbs stuck to it, owing to the cranberries. The top will be golden, and the cake should feel springy to the touch.
Yes! Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup. Be sure to check the blend contains xanthan gum or add a little separately to maintain structure.
Use a fine grater or microplane, gently scraping only the colorful outer peel without the white pith underneath, which tastes bitter. Zest just before using for the freshest flavor.
Final Thoughts
This Cranberry Christmas Cake Recipe holds a special spot in my holiday traditions—it’s not just about the flavors but the memories it brings of cozy kitchens and joyful celebrations. I hope you’ll give it a try and find your own festive moments with every bite. Trust me, once you taste that burst of fresh cranberry with warm extracts and tender crumb, it’ll become a favorite you reach for year after year.
Print
Cranberry Christmas Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This festive Cranberry Christmas Cake is a delightful holiday treat featuring fresh cranberries, orange zest, and a moist, buttery base. Perfect for breakfast or dessert during the holiday season, this cake combines sweet and tart flavors with a tender crumb.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
Wet Ingredients
- 2 cups granulated sugar
- 3 large eggs
- ¾ cup unsalted butter softened
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 orange zested (about 2 teaspoons loose zest)
Fruit
- 2 ½ cups fresh cranberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 13×9 inch baking dish with baking spray or use a homemade cake release to prevent sticking. Set aside.
- Beat Sugar and Eggs: In a mixing bowl, beat the granulated sugar with the eggs for 5 minutes until the mixture doubles in size and becomes light and fluffy.
- Add Butter and Extracts: Incorporate the softened butter, vanilla extract, almond extract, and orange zest into the egg mixture. Beat for an additional 2 to 3 minutes to combine fully.
- Combine Dry Ingredients: Add the all-purpose flour and kosher salt to the wet mixture and gently fold just until combined, taking care not to overmix.
- Fold in Cranberries: Carefully fold in the fresh cranberries to evenly distribute them throughout the batter.
- Bake the Cake: Pour the prepared batter into the baking dish. Bake in the preheated oven for 45 minutes until the cake is golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely before serving to ensure clean slices and enhanced flavor.
Notes
- Prepare the baking pan with baking spray or homemade cake release to prevent sticking.
- Use a hand-held grater or zesting tool to carefully zest the orange, avoiding the bitter white pith.
- Store leftover cranberry cake covered at room temperature for up to 5 days or freeze for up to 3 months to maintain freshness.
- Serve this cake for holiday breakfast alongside hot chocolate or eggnog for a festive touch.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg
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