This Cranberry Christmas Cake is one of those recipes that is an instant favorite every single time someone new tastes it. A few years ago, my friend Valerie made this cake to share with some friends. The moment I tasted it, I asked her if she would share the recipe. Tart cranberries, sweet buttery cake, and a fantastic texture all combined to basically beg me to eat another piece.
This is an absolutely perfect cake that takes very little effort to make. No icing, no topping, nothing else is necessary at all. It was reminiscent to me of a coffee cake in texture but much lighter than the typical heavy version.
This might be the only cake I’ve ever tasted that basically screams holidays to me. It is pure heaven to eat. I made nine different desserts for a Thanksgiving event the first year I made this cake and this was my absolute favorite, by far. That hasn’t changed in the 5 or more years since we first tried this cake. While I have no problem sending almost all other leftover sweets home with friends and family, I always saved a few small pieces of this once just for myself.
I’ve learned to stock up on cranberries each year. That way I will always have them in my freezer and we’ll be able to enjoy this cake throughout the year. You’ll be wishing you had a few bags stashed in the freezer as well, just as soon as you take the first bite of this Cranberry Christmas Cake!
FREQUENTLY ASKED QUESTIONS:
Yes, you will use fresh, raw cranberries for this recipe. They will soften and burst as the cake bakes. There is a good bit of sugar in this recipe and it balances the tartness of the cranberries.
Yes, you can use frozen cranberries. I buy multiple bags of fresh cranberries every year when they start appearing in the stores. Just toss them straight into the freezer to have them on hand through the year. I use frozen cranberries almost every time I make this cake. However, the dough will “freeze” up a bit and become even thicker and it will be somewhat more difficult to stir in the cranberries. I find it easiest to let the frozen berries thaw on the counter for a little while as I’m beginning to prepare the cake.
There is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cake. Do not shorten or skip the beating process.
If you read through the comments, you’ll see countless variations that I’ve made and other readers have made for this recipe. Blueberries swap nicely for the cranberries. Adding nuts into the recipe works too. The additional of orange zest, orange extract, or almond extract works nicely as well. The gluten free substitution is listed in the recipe notes.
The cake can be made in a variety of different cake pans. It can also be made into cupcakes and mini loaves. Watch the baking time and adjust as needed.
There is no glaze on this cake. The crust forms as the cake bakes and winds up looking as pictured in the photos.
Kitchen Tip: I use this pan every time I make this cake. The lid for it is my favorite thing!
Yield: 16 servings
Tart, fresh cranberries and sweet, buttery cake are perfectly combined in this popular Christmas dessert.
Save RecipeIngredients
Instructions
Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread in a buttered 9x13 pan. ( This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!
Notes
Gluten Free Substitution: 1 1/4 cup brown rice flour + 1/2 cup potato starch + 1/4 cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.
Here are some more cranberry recipes you might like:
Cranberry Pistachio Snack Mix by Foodie with Family
Nantucket Christmas Cranberry Pie by Barefeet In The Kitchen
Cranberry Rolls with Orange Icing by The Noshery
Cranberry Ginger Sugar Cookies by 365 Days of Baking
Cranberry Apple Tart by Barefeet In The Kitchen
Cranberry White Chocolate Shortbread by Love from the Oven
Orange zest would be good, but we liked it the way it was. I wonder if those who weren't pleased with the results used real butter or a substitute.
When I make a cake for myself, I have to substitute the sugar and also use whole wheat insteat of white. They just never turn out the same, but I am going to try it and see what happens.
Will be trying this one later in the month.
-Renn
I just made a big pan of this last night -- you're right, it's very easy.
Have you ever baked it in smaller pans? I was wondering about baking it in loaf pans and serving it kind of like pound cake? Also, the smaller cakes would make nice gifts.
Ever tried this recipe with blueberries?
I served this at my birthday party tonight and three different people asked me for the recipe! It's a hit!
Susan
You use plain flour instead of self raising flour.?
Also, for storage and freshness if I wanted to make these for christmas can they be made in advance. How many days ?
thank you
Lea
~ Carrie
Kelly
http://www.oceanspray.com/Recipes/Corporate/Desserts---Snacks/Cranberry-Nut-Pie.aspx?courses=DessertsSnacks.
I have lost my sense of taste and smell due to an accident and I can't wait to try this recipe because I can imagine it's taste just looking at it. Thank you!!
Also, have you ever added any kind of nuts to it?
Bonnie
Michelle
Rose
Renee Marie
Your cranberries should be fine until Christmas. They last for a month or two in the fridge and I've kept them for a couple years in the freezer.
Pam
Alice
Rose
Bonnie
Amanda
Jan
Leila
Geena
Jennifer
Sharon
~ Linda
~ Jacqueline
The oven at 350 degrees Fahrenheit that is? I would love to try out your recipe here in Europe, but the oven should be heated at how may degrees Celsius then? Any idea?
http://fahrenheittocelsius.com/
Hope that helps!
http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
~ Wendy
Maria