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}
Marshia says
I am wanting to make this for Thanksgiving but wondering if I could make it on Tuesday and still be good on Thursday? I have so many other things to do on Wednesday to cook/prep hoping to see if this would still be tasty?
Mary Younkin says
Yes, this will hold nicely uncovered at room temperature.
Joanne says
Can this cake be frozen? Made it this morning to bring to Georgia tomorrow for thanksgiving, does it travel well ?
Mary Younkin says
It will travel nicely. I just wait to slice it until ready to serve. Cover it as loosely as possible during travel. (I know, sometimes airtight covers are unavoidable.)
Jill says
Loved how Easy this recipe was!!! Love ❤️ this cake 🎂 Delicious 😋
Mary Younkin says
I’m glad you like it, Jill!
Jerrry says
Do I need to prep the pan?
Mary Younkin says
Yes, grease the pan.
Kate says
At the 12 oz of cranberries by weight or volume?
Mary Younkin says
I use (1) 12-ounce bag of cranberries, Kate.
Melinda A Russell says
Can dried cranberries be used? I live outside of the US and no fresh or frozen cranberries are available.
Mary Younkin says
Several people have mentioned in the comments here that they’ve tried that and liked the cake that way, Melinda. That said, it honestly won’t be the same cake. Part of the appeal here is the tart, fresh cranberries in the buttery sweet cake. I wish cranberries were available everywhere!
Melinda A Russell says
Thank you!
Jean says
Can canned whole cranberries be used instead of fresh cranberries?
Mary Younkin says
Unfortunately, that will not work the same way, Jean.
Joyce Sexton says
I bought a flour blend which has all the gluten free flours in it mentioned in your gluten free recipe. How much of that flour do I use?
Mary Younkin says
If it’s a 1:1 alternative, you’ll use the same amount as the all-purpose flour called for in this recipe, Joyce.
Anne says
This looks delicious! Has anyone tried adding apples?
Mary Younkin says
Not that I know of, Anne. If you try it, let us know how it works out!
Beth says
Can I use self-rising flour?
Mary Younkin says
I’ve never tried that, Beth. The eggs work as the leavener in this cake. That said, the self-rising flour will probably work.
Barbie Ott says
How would you freeze leftovers? Looks yummy but cooking for 2.
Mary Younkin says
I freeze slices wrapped in foil, or freeze whole sections of the cake the same way. I usually place the foil wrapped cake in a zipclose freezer bag.
Connie Rice says
Could I use coconut flour or almond flour.
Mary Younkin says
Unfortunately, those are not great alternatives for this recipe, Connie.
Jenn says
Can this cake be made a day ahead?
Mary Younkin says
You bet, Jenn. Mine is on the counter now waiting to be dessert tomorrow.
Janice says
Two questions. I live in Denver so wonder if there is any adjustment for high altitude. I have tart cherry trees and many bags in the freezer. Do you think the frozen cherries could substitute for the cranberries.
Mary Younkin says
I imagine they will work nicely, Janice. I’ve also used blueberries without any issues. I don’t think you need to adjust this one for altitude.
Keely Dugger says
I would like to know this too, live in northern arizona at 7000+ ft, do we need to ad an additional levening agent? More moisture?
Mary Younkin says
I’ve made this at 5200 ft without any issues. It’s a fairly dense cake that isn’t supposed to rise a great deal. I think you’ll be fine, Keely.
Valerie says
One of the best desserts ever!
Mary Younkin says
I’m so happy you like it, Valerie! I just took ours out of the oven a few minutes ago.
Kathy says
How about substituting almond flour or coconut flour? Can this be converted for keto?
Mary Younkin says
This is really not a keto-friendly recipe. The almond flour and coconut flour are not a 1:1 substitution with all-purpose flour.
Kee says
Hi! i’m so excited to make this for Thanksgiving. If I want to add orange extract and/or zest how much would you recommend? Thanks!
Mary Younkin says
I usually add the zest from a medium size orange or a teaspoon of orange extract. There are more exact measurements in the comments from people who have also done that, Kee.
Jennifer says
Do you think you could soak dried cranberries in some alcohol of a kind? I don’t have access to fresh cranberries where i live in Australia.
Mary Younkin says
Some people have tried that and commented here that they enjoyed the cake. Unfortunately, it won’t be the same without the tart fresh cranberries, but I’ve heard that it’s still delicious. It’s worth scrolling through the comments to see what others have done.
MARGARET DONDERO says
Have you ever thought of adding walnuts as well? I cannot wait to make this cake.
Mary Younkin says
It’s delicious with nuts too. I’ve done sliced almonds, pecans, and walnuts at different times, Margaret.
JJ Nolan says
A friend made this cake for our work last year… delicious! What is the recommended amount for adding pecans? Thanks for this timeless and awesome recipe.![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Mary Younkin says
You could add 1/2 cup to 1 cup of pecans depending on your preference, JJ.
kAnderson says
Have made this cake 12x over. Everyone demands this cake from me!! LOL![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=)
Um I am sure they can make one!! <3
Mary Younkin says
I love that you love it so much!