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}
Deahann Harris says
Looks lucious
Mary Younkin says
I hope you love it, Deahann!
Kim says
Can’t wait to try this in next few weeks for family!
Mary Younkin says
I hope that you all love it as much as we do, Kim!
San says
This cake is simply amazing. I wish I could give it 10 stars. Made it again today, for the 1,000th time and decided to throw almonds in. You don’t need them but they tasted great. Always a hit!!!
Mary Younkin says
That’s awesome, San!
BARBARA GRIESLER says
Question: I would like to use dried cranberries by reducing the sugar by 1 cup. Can you give me any suggestions? This looks like a good breakfast cake I would love to try it and right now I am loaded up with dried cranberries.
Mary Younkin says
Unfortunately, this cake requires fresh cranberries, Barbara. It simply won’t work with dried cranberries.
BARBARA GRIESLER says
Thank you, it looks so good, I think I’ll make a trip to the supermarket for fresh cranberries.
Mary Younkin says
I hope you love it, Barbara!
Wendy says
I make this cake to take to my former school to share with the special education staff. They love it and several have requested the recipe. My daughter loves cranberries and makes this several times during the holiday season, including Christmas Day.
Mary Younkin says
That’s awesome to hear, Wendy.
Misty C says
I mad this last year. I put orange zest in it. I can not remember how much and I don’t see where it says. But I thought last year when I read this it said I could add orange zest. Do you know how much I would add?
Mary Younkin says
There isn’t a set amount, Misty. It just depends on how much orange flavor you’d like to have. A tablespoon of minced zest or a teaspoon of extract seems to be pretty commonly used.
Michele says
I have this in the oven right now! Funny thing is this exact recipe, verbatim, is on the bag of my bag of cranberries that I’m using! I guess we’re nowhere the recipe came from LOL
Mary Younkin says
Is it really?? Do you remember what brand it was? I’ve never seen it on a bag before. I hope that you love the cake!
Michele says
Top Crop brand.
Cake was delicious!
Teresa says
Have you ever substituted coconut or almond flour? If so how would the recipe change?
Mary Younkin says
I have not, Teresa. Both of those flours require significant modifications in order for most baking recipes to work properly.
DOREEN SOMERVILLE says
Just a great recipe. Easy to make and delicious to eat.
Mary Younkin says
I’m so happy that you’re enjoying the cake, Doreen!
Laura Marshall says
Can I use dried cranberries instead of fresh in this recipe?
Mary Younkin says
Dried cranberries will not work the same way in this recipe, Laura.
Gail says
Can I substitute honey for the sugar?
Mary Younkin says
I have no idea how that might work, Gail. Honey isn’t usually a 1:1 substitution in baking recipes.
Terri says
Hi, Mary!
Quick question here. Are you letting the cake cool in the pan and then cutting. directly from the pan? Asking because the directions aren’t saying to turn the cake out.
Thanks for your help!
Pam Carrington says
Do you use the paddle or the whisk attachment on your KitchenAid stand mixer? Also can some white chocolate chips be added, if so, how much do you suggest?
Mary Younkin says
You’ll want to use the paddle for this cake recipe, Pam. Feel free to add chocolate chips. I think most people have added a cup or so, but feel free to adjust that however you like.
Millie Connolly says
Can you use other fruits orher than cranberrys
Mary Younkin says
You can also make this with blueberries, Millie.
Lynn says
Hi can I use a sugar substitute and still have the same kind of cake?
Mary Younkin says
Many people have used substitutes and shared that in the comments, Lynn. It’s worth reading through some of them to see how things have turned out with the alternatives.
Carolyn says
Is the butter melted or just softened t room temperature before adding to sugar and eggs?
Mary Younkin says
The butter is softened to room temperature, NOT melted. Happy baking, Carolyn!
Emily says
Hello ! I’ve been making this cake during the holiday season, going on 4 years. However, it just is NOT tasting as wonderful as it did the very first time I tried it at a party! To me, even though I follow the recipe exactly, my cake turns out tasting like flour ?! Do you have any insight on this?
P.S I’ve considered adding orange zest in the batter to mask the flour taste, do you recommend against that?
Thank you !
Emily
Linda Leone says
Emily, Try stiring your flour with a fork (in the bag) to lighten the volume before you measure. Then spoon the stirred flour into your measuring cup and level off ……. you will find a much better result if you try this method as opposed to scooping method. You can also weigh your flour using a food scale.
Murray Murray says
Perhaps you are adding more than a cup of flour by packing it in when measuring – try weighing the flour.
Sara Green says
Do you add the same amount of vanilla if you’re going to add almond extract, too? How much almond extract would you recommend?
Mary Younkin says
I just add a teaspoon of almond extract to the recipe as written, Sara.
AJ says
Delicious and so easy to make, thank you for the recipe!
Mary Younkin says
I’m so glad that you’re enjoying it, AJ!
Diane says
Here’s a question I didn’t see addressed in the FAQ section:
My son’s family is gluten-free; In the section where you give the substitute ingredients (for wheat flour) you list xanthan gum as one of those ingredients. They can’t do xanthan gum either. Is it essential?
Mary Younkin says
Yes! You can make this without the xanthan gum. It will affect the texture just slightly and the cake might be a bit more crumbly, but it absolutely will work.