This Cranberry Christmas Cake is one of those recipes that is an instant favorite every single time someone new tastes it.
Tart cranberries, sweet buttery cake, and a fantastic texture all combined to basically beg me to eat another piece.
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.
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 save a few small pieces of this once just for myself. This Cranberry Christmas Cake is one of my all-time favorite treats to enjoy with Cafe con Leche in the morning, afternoon or evening.
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!
BEFORE YOU BAKE THIS CAKE – please read through the frequently asked questions. If you do have a question, please read through those questions. The odds are good that the question has been answered many times already.
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.
This is a very thick batter that will resemble cookie dough when it has finished mixing. You will need to press it into the pan to spread it out.
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 to the recipe works too.
The addition 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.
One of the most frequently asked questions is whether you can bake this in a bundt pan. I do not personally recommend that. Yes, many people in the comments have said that it works, and I’ve tested it in a bundt twice myself, however, it isn’t the same cake that way.
(Once it fell apart on me and another time it worked fine.) If you do decide you must use a bundt pan, grease the pan HEAVILY with butter and then flour the pan generously. The biggest downside to baking this cake in a bundt pan is that you will miss out on the best part, that lovely crust that forms on the top of the cake.
There is no glaze on this cake. The crust forms as the cake bakes and winds up looking as pictured in the photos.
I store this cake at room temperature, either uncovered or very loosely covered. This is a moist cake and the crust will soften a great deal if it is stored airtight. It will still be tasty, but it won’t be the same the next day if it’s kept airtight.
If you freeze this cake, thaw it uncovered at room temperature if possible.
Cranberry Recipes
For more ways to use fresh cranberries, check out these Cranberry Brownies. I think they’re my favorite brownies ever!
Cranberry Pepper Jam is a year-round favorite. I make as much as possible each time I can get my hands on cranberries. On a fancy cheeseboard or just on a cracker, this jam rocks.
Nantucket Christmas Cranberry Pie and this Cranberry Apple Tart are both great new ways to make the most of the available cranberries during the holiday season.
Cranberry Pistachio Snack Mix by Foodie with Family and these Cranberry Rolls with Orange Icing by The Noshery are holiday favorites too.
Cranberry Ginger Sugar Cookies by 365 Days of Baking and Cranberry White Chocolate Shortbread by Love from the Oven are also on my list to try soon.
I recommend stocking up on plenty of cranberries so that you can enjoy these recipes all year long.
Cranberry Christmas Cake Recipe
- 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.
- The sugar and egg 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 9×13 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″ x 2″ so that they could be easily eaten at a party.
Cranberry Christmas Cake
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
- 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
Nutrition
{originally posted 12/2/11 – recipe notes and photos updated 9/20/19}
Joe says
Please add the fact that the batter will resemble cookie dough and will have to be pressed into the pan to the instructions. I missed that in the text above and thought I must have made a mistake. I moved the batter to a 9×9 pan. It’s in the oven now. 🤞
Diane N says
I am trying to cut the carb count down with every recipe I bake and was wondering about the flour. Have you used almond or coconut flour in this recipe? I have made this many many times and just love it. Scratch baking is the best!
Being a diabetic has many challenges. I have had success with sugar replacement in all my baking, but not so much with the flour.
Mary Younkin says
I haven’t had success with that myself, but if you read through some of the comments a few people have worked out lower carb variations, Diane. Good luck!
Tami says
Took this cake to a party and everyone loved it!! It was a hit and all the ladies wanted the recipe. I’ll be sure making it again!
Mary Younkin says
I’m so happy to hear that, Tami!
Lynn S. says
This is a wonderful cake. I stocked up on fresh cranberries over Christmas and froze them. I thaw the berries prior to making the cake and I can’t tell any difference with frozen berries vs fresh. I’ve also made this cake using frozen cherries as well as blueberries I let thaw. All three versions are excellent. I will be trying fresh strawberries when they’re ready this spring season.
Mary Younkin says
I’m so glad that you love the cake so much, Lynn!
Lara M Pearson says
I’ve made this with both fresh and frozen cranberries and much prefer fresh for to hope the frozen stiffens the batter/dough.
I’ve got I’ve in the oven right now and tomorrow I have to use up some blueberries so I’ll do it all over again!
Such a fun delicious recipe.
Mary Younkin says
I’m so glad that you love the cake, Lara!
Marie says
Has anyone ever tried this with rhubarb? I love this recipe! I usually do a glaze on top with almond or lemon extract! It doesn’t last long in my house!
Mary Younkin says
Yes! A reader just emailed me last week and told me that he loved the cake when he made it with rhubarb. Happy baking!
Ashley says
Do you know if there is anyway to make this egg free? This is one of my families favorite desserts but my brother just found out he is allergic to eggs. Has anyone tried it with an egg substitute?
Mary Younkin says
I’ve never tried that myself, Ashley. However, several people have used alternatives and left their results in the comments. (If I recall correctly, a flax egg is supposed to work well.)
Emery says
I haven’t done egg-free baking in a while, but there are definitely alternatives. Things like Just Egg, a vegan egg substitute, is usually a great replacement in recipes.
However, since this relies on the eggs for leavening and I’m not sure how well Just Egg whips/fluffs, you might want to look into using banana as a substitute instead! I’ve used bananas for vegan baking for my mom before, and it keeps the texture pretty similar in brownies and cakes we’ve tried as well as adding a very subtle, sweet banana taste.
Good luck!!
Holly says
Has anybody tried this recipe using frozen cranberries?
Mary Younkin says
I use frozen cranberries almost every time I make this, Holly.
Florence Julias says
I use frozen cranberries all the time with this recipe and it works out well. I do not do anything different with the frozen berries.
Alicia says
Can I used dried cranberries for this recipe? It’s June and fresh aren’t available. Other suggestions?
Mary Younkin says
Unfortunately, this won’t work the same way with dried cranberries. However, it works nicely with fresh blueberries. I hope that helps, Alicia.
T.W. says
I do just bring dry cranberry,s to just under a simmer in orange juice remove from heat cool to room temp refrigerate overnight drain juice an ur ready.
Mary Younkin says
I’m glad to hear that works for you.
Erica says
Can this be made in 2- 9 inch round cake pans? If so, is it the same oven temperature and how long should I bake it for?
Mary Younkin says
Yes, it can be made in round pans, Erica. The temperature should remain the same. You’ll need to watch for doneness; I don’t know exactly how long it will take.
RJ says
Hello,
Salted or unsalted butter?
Thanks!
Mary Younkin says
I use salted butter in all of my recipes, RJ.
Linda Grierson says
Can you use dried cranberries in this recipe instead of fresh?
Mary Younkin says
The fresh, raw cranberries for this recipe make all the difference. They will soften and burst as the cake bakes. People have left comments that they’ve made this with dried cranberries, and while it will still bake up, it will not be the same cake.
Florence Julias says
I’ve made this recipe several times and it’s always a hit. How do you think it would work as a cupcake?
Mary Younkin says
This will work fine as cupcakes, Florence.
Donna says
Hi! I was wondering what would be a good substitute for butter. My daughter is breastfeeding and the baby has a true dairy allergy so butter is out of the question. I have made this several times in the past and it is a family favorite. Is there anything I can use that won’t change the texture too much?
Mary Younkin says
I’ve been told that it works well with vegan butter, Donna. (Earth Balance sticks for baking, if I recall correctly.) There are thousands of comments to sift through, but several people have left comments with vegan success for this one.