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.
About ten 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 a bit over the subsequent 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!
If my cranberry stash runs out frozen mixed berries work beautifully to make this sweet and buttery treat.
BEFORE YOU BAKE THIS CAKE – please read through the frequently asked questions. If you do have a question, please read through all of these FAQs. The odds are good that your 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.
You need to beat the eggs until the batter forms a “ribbon” off of the beaters. 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.
For holiday gifting, I bake this cake in these 9-inch disposable cake pans. The pans come with a domed lid and make for a really nice gift at a terrifically inexpensive price. I use those same pans for pretty much all of my food gifts.
A doubled recipe of this cake will just barely fit in my stand mixer (see photo above) and will fill (4) of these cake pans perfectly.
I line the disposable pans with parchment squares and it makes it very easy for the recipient to lift the cake out, slice, and serve. The baking time for (4) 9-inch pans in my oven at the same time is 60-65 minutes.
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!
Love this cake already, but wish it were even easier to stash in the freezer? Cranberry Christmas Cookies are just what you’re looking for and you’re going to love them every bit as much as this cake.
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.
“The sweet heat that you can not stop eating” is the best way to describe this creamy cranberry jalapeno dip. Double it for a crowd so you don’t run out!
Slightly chewy with a sweetly tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar and oatmeal crumbs or try the same combination as a cranberry apple crisp.
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 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"x2", so that they could be easily eaten at a party. Enjoy!
Notes
Nutrition
{originally posted 12/2/11 – recipe notes and photos updated 11/9/20}
Lisa M says
Do you have suggested cooking times for mini loaf pans? Thanks!
Mary Younkin says
I do not, as pan sizes and ovens vary quite a bit. I recommend monitoring it closely the first time you make mini loaves and start testing for doneness around 40-45 minutes, Lisa.
Louise says
Loved this recipe. I made it gluten-free using Freee Gf plain white flour if of use to anyone in the UK. I halved the sugar to 1 cup but I like it less sweet and don’t have a sweet tooth. Thanks!
Mary Younkin says
I’m glad you were able to make it work for you, Louise!
Gray says
Could anyone provide a link to FAQ? I have looked and can’t find it.
TIA
Mary Younkin says
This whole post is basically a FAQ for this recipe, but here are the bullet points. Happy baking, Gray!
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.
You need to beat the eggs until the batter forms a “ribbon” off of the beaters. 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.
For holiday gifting, I bake this cake in these 9-inch disposable cake pans. The pans come with a domed lid and make for a really nice gift at a terrifically inexpensive price. I use those same pans for pretty much all of my food gifts.
A doubled recipe of this cake will just barely fit in my stand mixer (see photo above) and will fill (4) of these cake pans perfectly.
I line the disposable pans with parchment squares and it makes it very easy for the recipient to lift the cake out, slice, and serve. The baking time for (4) 9-inch pans in my oven at the same time is 60-65 minutes.
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.
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.
Rebecca says
Love this cake. I modified a little since gluten and dairy allergies. I cut recipe in half to try with modifications and still loved it. I used plant base butter and oat flour.
Mary Younkin says
I’m so happy to hear that you are enjoying the cake, Rebecca!
Meg says
Hi, what kind of plant based butter did you use please?
Anna says
Let me preface by saying I’m not a great baker…but I’ve made this cake for Christmas for the last 3 or 4 years and my husband absolutely loves it. He’s not crazy about sweets so I think the buttery tartness of this cake is perfect for him. This is such a wonderful recipe and even someone unskilled (like me!) can pull it off 🙂
Mary Younkin says
I love that it’s a favorite for you guys, Anna!
Amanda says
Hi! Should I use salted or unsalted butter to make this beauty?
Mary Younkin says
I use salted butter in all of my recipes, Amanda, unless specifically noted otherwise.
Sarah says
I make this every year, my mom called the other day to make sure it was on my Christmas menu! It is fantastic!
Mary Younkin says
I love hearing that it’s a favorite, Sarah!
Elaine Cowan says
Still baking and raw in the center after 55 minutes. Hope it gets done!
Mary Younkin says
It shouldn’t be raw at 55 minutes, Elaine. Unfortunately, that might be an issue with the oven.
Ann says
My was raw as well. I think maybe it’s because I had to use a glass baking dish instead of metal. The corners were cooked and were delicious. I will definitely try again, but will buy a 9×13 METAL pan before making it again.
Mary Younkin says
Hi Ann, the standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer. It sounds like your cake wasn’t quite baked through.
Jane says
Hi Mary –
Just found this Cranberry Christmas Cake recipe online. It looks delicious! Any idea if I could use dairy free butter (Country Crock plant based butter or Good Earth vegan butter) to make this? My grand daughter has milk allergies.
Mary Younkin says
This works nicely with vegan butter, Jane.
Rhonda says
Thanks so much for this recipe. It was the perfect balance of tart and sweet. Scrumptious! 😊
Mary Younkin says
I’m happy to hear you like the cake, Rhonda!
Emmi says
Thank you for this wonderful and simple to make recipe. I started making this 4 years ago and it’s so addicting we call it Christmas “Crack” Cake and I make it for Thanksgiving too. I double the recipe and it makes enough for (3) 8×8 or 9×9 pans and it comes out perfectly. It is requested every year by my kids and siblings. My brother hides his pan for himself…..LOL.
Mary Younkin says
I love knowing this recipe is part of your family traditions! The fact your brother hides his pan is hilarious!
Anne says
I love this recipe. Do you have any suggestions if possibly halfing this recipe since it calls for 3 eggs?
Mary Younkin says
I do not have a suggestion for that. Just make a full recipe and freeze the cake for later or to share with a friend.
Angela Lilley says
You can use 1 egg and 1 extra yolk.
Mary Younkin says
The eggs are your leavening so I would not use less, Angela.
Traci says
Perfect! I bake this cake every Christmas. Sometimes two cakes with one to cut portions for cookie tins & gift bags. I use a bunt pan for easier cutting and drizzle icing on the dessert cake served after dinner. Thank you for the suggestions!
Mary Younkin says
That is fantastic to hear Traci. Glad you enjoy it!
Paniejean says
I’ve been making this cake for the past 3 years, even when it’s not Christmas and it’s a favorite for us! My husband and friends all love it…thank you for the recipe!
Mary Younkin says
Yes, we enjoy it year around as well!
Jan says
If using almond extract, do I still use the vanilla as well?
Mary Younkin says
You can substitute it, Jan.
Kitty Pevey says
I made this cake at Thanksgiving and my Son In Law, my 5 and 8 year old grandsons loved it and asked to take it in their lunch boxes to school. I am making it again for Christmas dinner and plan to add orange zest.
Mary Younkin says
I’m so glad you like it, Kitty!
Jessica says
Can the batter be made ahead of time and be baked the next day?
Mary Younkin says
I haven’t tried that, Jessica.
Kathleen Wagner says
Would this recipe work if I used pasteurized liquid egg-white (Egg Beaters)? I don’t want to run out of eggs because it’s freezing out and the streets are icy – this is no time to be running out to the store! But I have plenty of the pasteurized liquid egg-white. I’m thinking it ought to work, since the white is the part of the egg that does the leavening. What do you think?
Mary Younkin says
If I were in your shoes, I’d probably give it a shot, Kathleen. I absolutely get not wanting to go out in this weather! Though I have no idea how it might work. I’d probably add a teaspoon of baking powder, just in case though.
Samuel Meinhardt says
So I’m trying this recipe for the first time. I didn’t have and fresh cranberries, so I used 1 1/2 cups of sweetened cranberries. Because of the sweetness in the cranberries, I reduced the sugar to 1 cup only. The dough seemed to be the right consistency. I added the flour, and also added 1 pkg of Hersheys white chocolate chips. In the oven. Let’s hope it turns our great. Sam
Mary Younkin says
I hope it works out great for you, Sam!
Nancy Dinkens says
Second time making this Cranberry Christmas Cake but this time I added something just for presentation purposes I added jellied Cranberry Sauce
Mary Younkin says
I’m glad you’re enjoying the cake, Nancy!
Janice Record says
Love this simple delicious cake. I used half sugar and half stevia.turned out great
Mary Younkin says
That is helpful to know, Janice. I am delighted you enjoyed it.