Cranberry Christmas Cake Recipe
Let me tell you about this Cranberry Christmas Cake Recipe that’s become an absolute holiday favorite in my kitchen. It’s wonderfully moist, bursting with tart fresh cranberries, and subtly brightened with orange zest and almond. If you love a cozy, festive dessert that’s simple to make but full of flavor, you’re going to adore this cake as much as I do. Plus, it’s perfect for sharing with family or bringing to a holiday gathering—trust me, it disappears fast!
Why This Recipe Works
- Balanced Flavors: The tartness of fresh cranberries pairs beautifully with the sweet, buttery cake for a perfect holiday treat.
- Simple Ingredients: No complicated gadgets or rare ingredients — you likely have everything already on hand.
- Moist & Tender Texture: The eggs and butter whipped with sugar keep the cake light and soft, not dry like some fruit cakes.
- Festive & Versatile: Subtle orange and almond extracts elevate the flavor, making it perfect for Christmas morning, dessert, or even breakfast.
Ingredients & Why They Work
Every ingredient plays a role in making this Cranberry Christmas Cake Recipe sing. The fresh cranberries add that magical burst of tang, while the flavorings like almond and orange zest bring freshness and warmth in perfect harmony.
- Granulated Sugar: Whipping this with eggs creates a light, airy base that’s essential for the right cake texture.
- Eggs: These give structure and help trap air when beaten — don’t rush this step!
- Unsalted Butter: Softened butter adds richness and keeps the cake tender; always make sure it’s truly softened, not melted.
- Vanilla Extract: A warm, familiar flavor that rounds out the cake’s sweetness.
- Almond Extract: Adds an unexpected but delightful nutty note that pairs amazingly with cranberries.
- Orange Zest: Brightens the flavor with citrusy freshness; zest only the orange peel, avoiding bitter white pith.
- All-purpose Flour: Gives structure; be careful not to overmix to keep the cake tender.
- Kosher Salt: Enhances all the sweet and tart flavors in the cake.
- Fresh Cranberries: The star of the show — their tartness contrasts nicely with the sweet batter and gives the cake its festive color.
Tweak to Your Taste
I love that this Cranberry Christmas Cake Recipe is so flexible. Over the years, I’ve played around with a few variations to suit what I have on hand or specific preferences—feel free to make it your own!
- Swap Fresh Cranberries for Frozen: I’ve used frozen cranberries when fresh weren’t available, just thaw and drain them well to avoid excess moisture in the batter.
- Add Nuts: Toasted pecans or walnuts folded into the batter add a fantastic crunch and complement the almond extract.
- Spice It Up: For an extra cozy vibe, sprinkle in some cinnamon or nutmeg—just a half teaspoon makes a lovely difference.
- Gluten-Free Option: Try a 1:1 gluten-free flour blend; just watch the batter consistency and add a splash of milk if it seems too thick.
Step-by-Step: How I Make Cranberry Christmas Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Then, generously spray your 13×9 baking dish with baking spray or my favorite homemade cake release to prevent sticking. Making sure the pan is well-greased is key to clean slices later and less stress!
Step 2: Whip Sugar and Eggs Until Fluffy
In a large mixing bowl, beat the granulated sugar with the eggs for about 5 minutes until the mixture is pale and nearly doubled in volume. This step makes all the difference in achieving a light, tender crumb, so don’t rush it or skip it. I like to use a stand mixer or hand mixer here for ease.
Step 3: Blend in Butter and Flavorings
Next, add the softened butter, vanilla, almond extract, and orange zest. Continue beating for another 2-3 minutes until everything is thoroughly combined and silky. It smells amazing at this point—if I’m honest, this is one of my favorite steps!
Step 4: Fold in Dry Ingredients and Cranberries
Gently introduce the flour and salt to the batter, stirring just until combined—overmixing here can make the cake tough. Then carefully fold in the fresh cranberries, distributing them evenly without smashing. I find folding with a spatula is the best method for this delicate step.
Step 5: Bake and Cool
Pour the batter into your prepared dish and spread it out evenly. Bake for 42 to 45 minutes, or until a toothpick inserted in the center comes out clean, with just a few moist crumbs clinging. The aroma filling your kitchen at this point really announces that Christmas is coming! Let the cake cool completely before slicing to help it set for neat slices.
Pro Tips for Making Cranberry Christmas Cake Recipe
- Make Sure Butter Is Softened: Not melted! Soft butter blends better and keeps the batter light and fluffy.
- Don’t Skip Beating Eggs and Sugar: This aerates your batter and helps the cake rise beautifully.
- Fold Cranberries Gently: Too much stirring will break them up and turn your cake pink instead of spotting it with red pops.
- Test for Doneness Carefully: Ovens vary; check after 40 minutes to avoid overbaking which dries out the cake.
How to Serve Cranberry Christmas Cake Recipe
Garnishes
I usually keep it simple with a light dusting of powdered sugar for a snowy effect. Sometimes, for extra festive flair, I add a few whole cranberries and sprigs of fresh rosemary on top—it looks stunning and adds a delightful aroma. If you’re into frosting, a cream cheese glaze pairs wonderfully too!
Side Dishes
This cake makes such a lovely holiday breakfast or dessert that I often serve it alongside a hot cup of spiced tea, rich eggnog, or a cozy mug of hot cocoa. For brunch gatherings, consider pairing it with fresh fruit salad or whipped cream to round out the meal.
Creative Ways to Present
One year I baked this cake in a bundt pan for a prettier shape and topped it with a drizzle of white chocolate and crushed pistachios—it was a hit! For gift-giving, I baked it in mini loaf pans, wrapped them in parchment and twine, and added a handwritten note. Presentation really amps up the holiday cheer.
Make Ahead and Storage
Storing Leftovers
After the cake cools, I store leftovers covered at room temperature in an airtight container. It keeps beautifully fresh for up to 5 days, making it a great make-ahead holiday treat. No rushing to finish it off!
Freezing
If you want to plan ahead, slice the cooled cake into portions and freeze them individually wrapped in plastic and foil. This way, you can thaw just what you need. When properly wrapped, this cake freezes well for up to 3 months without losing moisture or flavor.
Reheating
I reheat leftover slices in the microwave for about 20 seconds or pop them in a low oven (~300°F) covered loosely with foil for 10 minutes to revive that just-baked warmth without drying it out. It’s amazing how close it tastes to fresh baking this way.
FAQs
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Can I use dried cranberries instead of fresh for this Cranberry Christmas Cake Recipe?
While fresh cranberries are ideal because they add juicy tartness and texture, you can substitute dried cranberries if that’s what you have. To prevent dryness, soak the dried cranberries in warm water or orange juice for about 10 minutes before folding them into the batter. This helps plump them up and keep the cake moist.
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How do I prevent the cranberries from sinking to the bottom during baking?
To keep your cranberries evenly distributed, toss them lightly in a tablespoon of flour before folding into the batter. This coats them and helps suspend them throughout the cake, so you get those beautiful bursts of cranberry in every bite.
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Can I make this cake vegan or dairy-free?
This classic recipe relies on eggs and butter for texture and flavor, but you could experiment with plant-based substitutes. Try using flax eggs or commercial egg replacers, and a vegan butter alternative. Keep in mind the texture might differ slightly, so consider doing a small test batch first!
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How long will this cranberry cake keep fresh?
If stored at room temperature in an airtight container, the cake stays fresh for up to 5 days. You can extend storage by freezing slices for up to 3 months. Always allow the cake to cool completely before storing to avoid sogginess.
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Can I add other fruits or nuts to this recipe?
Absolutely! I often add chopped nuts like pecans for crunch or swap in chopped apples or pears alongside the cranberries for extra depth. Just balance the moisture level so the cake doesn’t become too wet, and fold them in gently to maintain texture.
Final Thoughts
This Cranberry Christmas Cake Recipe truly feels like a holiday hug in dessert form. I cherish the way it fills my home with cozy, festive scents and brings everyone together over flaky slices and warm drinks. Whether you’re baking it for the first time or making it a tradition, I hope it brings you as much joy as it has to me. So go ahead, give it a try—you might just find a new holiday favorite to cherish for years to come!
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 Cranberry Christmas Cake is a festive and moist treat bursting with fresh cranberries and bright orange zest. Perfect for holiday breakfasts or dessert, this cake combines the tartness of cranberries with warm hints of almond and vanilla extracts, creating a delightful seasonal flavor. Easy to prepare and bake, it’s sure to be a crowd-pleaser for any Christmas gathering.
Ingredients
Cake Batter
- 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)
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 ½ cups fresh cranberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 13×9-inch baking dish generously with baking spray or use homemade cake release to prevent sticking. Set aside.
- Beat Sugar and Eggs: In a large mixing bowl, beat the granulated sugar and eggs together for 5 minutes until the mixture doubles in size and becomes pale and fluffy, which helps create a light cake texture.
- Add Butter and Extracts: Add the softened unsalted butter, vanilla extract, almond extract, and orange zest to the egg mixture. Continue beating for an additional 2 to 3 minutes until fully incorporated and smooth.
- Combine Dry Ingredients: Gradually add the all-purpose flour and kosher salt to the wet ingredients. Stir just until the mixture is combined; avoid overmixing to keep the cake tender.
- Fold in Cranberries: Gently fold in the fresh cranberries, evenly distributing them throughout the batter without crushing them.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 45 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving. This enhances the texture and flavors.
Notes
- Prepare the baking pan by spraying with baking spray or using homemade cake release to prevent sticking.
- Zest the orange carefully using a handheld grater or zester, avoiding the bitter white pith underneath the skin to keep the flavor bright.
- Store leftover cranberry cake covered at room temperature and consume within 5 days for best freshness.
- You can freeze the cake for up to 3 months; thaw before serving.
- This cake pairs wonderfully with hot chocolate or eggnog for a cozy holiday breakfast or dessert.
- For a dairy-free variation, substitute butter with a plant-based alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
