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}
Roberta R Sanchez says
Hi Mary,
Your favorite pan is a metal pan, can you bake this in glass? If so, does that effect the cooking time?
Mary Younkin says
It will bake nicely in glass or metal, Roberta. You might need a few additional minutes baking time in a glass pan.
Shery Sullivan says
Could this be eaten as a coffee cake in the morning? Or is it definitely just a dessert. Looks yummy.
Mary Younkin says
I ate a piece with my coffee this morning, Shery. Definitely breakfast worthy as well.
Toni says
You absolutely cannot eat it in the morning. There are international laws which prohibit that.
However, if you wait until 10am it would be considered brunch, which would make it 100% legal.
Enjoy your cake.
Mary Younkin says
hahaha, love that. Happy baking, Toni!
Gaylene says
Wow! This is one of the best cakes I have ever made! Brought it for Thanksgiving, today, and it is gone! Before the feast! I am now designated to bring this dessert to every family feast!
I used my convection oven and reduced the temp to 325F and baked for 43 minutes.
Thank you so much! Can’t wait to try this with blueberries.
Mary Younkin says
I’m so happy you love it, Gaylene!
Jo says
I use almond extract instead of vanilla…..to die for!
Mary Younkin says
I’m so glad you love the cake, Jo!
Carrie berglund says
Can you use dryed cramberrys? I have a ton of them
Mary Younkin says
Unfortunately, dried cranberries are not ideal for this recipe, Carrie.
Colleen says
Hi!
Have you ever made this with raspberries?
Mary Younkin says
A few people have commented that they tried it and it was good. The raspberries would definitely break up in the thick batter though. I have not tried it myself, Colleen.
Diana Birchall says
Can you use a sugar substitute, like Stevia or Truvia for this Christmas cranberry cake? Thank you.
Mary Younkin says
Several people have tried that with success, Diana. You might want to scroll through some of the comments to see how the recipe has been adapted.
Diana Birchall says
Scrolled back to last March and only found one person who said she tried Stevia and it didn’t work! So I guess I won’t try – though it does look lovely. Anyway I don’t have a mixer, so it’s a moot point!
Cathy says
I made this for Thanksgiving. Everyone loved it!! So easy and so good! Everyone wanted the recipie.
Thank you 🙂
Mary Younkin says
I’m so happy that everyone enjoyed the cake, Cathy! That is awesome.
Elaine Webb says
Hi Mary, I’ve read through many questions but couldn’t find if Frozen whole or !/2 berries can be used instead of fresh. I’m a bit late in the year for fresh one I believe. I will look for fresh but not sure if I can get them.. Thank you for your time
Mary Younkin says
Frozen cranberries work beautifully, Elaine. I typically buy about a dozen bags when they’re in the stores and just toss them straight into the freezer. They can be used frozen.
Kay says
I just made this recipe. It is so good and so easy to make. I want to share this recipe with my sister but don’t know how to send it to her. Can you help me!
Mary Younkin says
I’m so glad that you’re enjoying this cake, Kay! If you copy and paste the URL or website address at the top of this page, you’ll be able to send that to your sister so that she can see the recipe as well.
Lisa says
I don’t have a kitchen scale- approx how many cups of cranberries is 12oz- would it be cup and a 1/2 or ??? This has always confused me
Mary Younkin says
It’s almost 3 cups for cranberries. I just use the full 12-ounce bag of cranberries, Lisa. If your bag isn’t 12 ounces, I’d do about 2 1/2 cups of cranberries.
Laura says
How much zest would you use if adding orange?
Mary Younkin says
I’d use the zest of one medium size orange, maybe a couple of teaspoons, Laura.
Linda Pendry says
Great Cake, love it! Added a little Orange flavoring & glazed it , Yum!
Mary Younkin says
I’m so happy that you enjoyed the cake, Linda!
Barbara says
Can mini loaf pans be used… (for gifts)
Thanks.
Mary Younkin says
Yes, this will bake nicely in smaller pans. Just watch the baking time and don’t overbake, Barbara.
CarolWC says
I have gone through a years worth of comments and cannot find the answer to my question. How much does 1 cup of flour weigh in your recipes? Or how do you measure, scoop and sweep or sprinkle and sweep. I tend to use King Arthur’s 4.25 ounces or 120 gram..
Thanks!
Mary Younkin says
Hi Carol! I truly appreciate that you tried to find that answer, very few people read through comments to do that before asking repeat questions. And I don’t think I’ve ever gotten that question on this recipe before! I am a scoop and sweep baker, likely a tiny bit more flour than 4.25 ounces. In truth though? This is a very forgiving cake and I’m willing to bet that give or take a bit of flour, you’ll be good. Happy baking!
CarolWC says
Thank you, Mary!
I appreciate your getting back to me so quickly. Scoop and sweep tends to be closer to 4.5.
An aside, I became a much better baker when I started weighing my ingredients, thanks to King Arthur (and, no, I don’t work for them), and my baking is way more consistent.
Karen says
Bet this would be good with any berry?
Mary Younkin says
Yes, it is good with different berries. However, you won’t have the lovely tart / sweet combo of the original, Karen.
Laurel says
I just left a comment the other day, but I made this cake again and brought to family in Texas for Thanksgiving. It was a huge hit. The tart and sweet combo is wonderful! Thank you, With Love from Arkansas.
KM says
Love how easy this recipe is. Was a great way to use up some frozen cranberries, and it was a hit at Friendsgiving
Mary Younkin says
I’m thrilled that you enjoyed the cake!
Laurie mattioli says
Delicious. Made while living in Virginia! Just moved to Park City Utah and living now at 6000 feet above sea level. Any adjustments needed or no because of no leavening agent? Thanks, laurie
Mary Younkin says
I have made it without any adjustments at 5200 ft. You shouldn’t need to make any changes, Laurie.
Anne says
I have made it several times at 7200 feet and it comes out great. I just add about 2 more tablespoons flour.
Mary Younkin says
That’s great to know, Anne!
Karen says
Have you ever tried it with wild cranberries. They are smaller firmer and more tart.
Asking cause thats what I use.
Thanks
Mary Younkin says
I have never had access to wild cranberries. I imagine it would work nicely. I’d love to hear what you think, if you try it, Karen.