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}
Lanny Cawthon says
This Cranberry Christmas Cake is 10 Stars!!! I cooked in 9×13 Pyrex dish. I added Vanilla bean paste and 1/2tsp. Of Valencia Orange Extract. Also, I added a cup of Pecans. Before baking I sprinkled some India Trees Confetti sugar on top. Being from Texas, I had to have pecans!!😁
Mary Younkin says
I’m so glad that you love the cake, Lanny!
Monica Craig says
Perfectly delicious! Thank you.
Mary Younkin says
So glad that you like the cake, Monica.
Vid says
Very good beta. Put less cranberries. Too too tart if you know what I mean.
Toni says
Can I just use gluten free flour instead of the combination in the recipe?
Mary Younkin says
Sure, it’s worth trying if you have a blend that you typically use in a 1:1 substitution, Toni.
Debbie says
This sounds wonderful! The addition of orange zest appeals to me. Have you ever personally added zest? How much would you recommend?
Mary Younkin says
Yes, I’d add the zest of one orange, or approximately 2 teaspoons most of the time.
Donna says
I want to make this cranberry cake for co-workers and not sure how to adjust the cooking time for mini loaf pans, any advice???
Mary Younkin says
The bake time will need to be reduced, but the amount of time will vary depending on loaf size. I recommend keeping an eye on the cakes as they’re baking and testing for doneness once they’re golden brown.
Tina Swilley says
Can you leave the cake uncovered on the counter for 6 days and it still be good? Made ahead of time because I have a lot to do. So I am hoping it will stay fresh and good.
Mary Younkin says
I wouldn’t recommend 6 days, Tina. Making it the day before is fine, but more than that, I’d freeze it for the freshest results.
Tina Swilley says
Omygosh……this cake has my house smelling a.w.e.s.o.m.e.!!!!!!!!!!! Can’t wait to cut into it!!!!
Mary Younkin says
I’m glad you like it, Tina!
Katie McClelland says
I’ve made this before and love it. I now reduce the sugar by 25%. It is way too sweet as published. It is still sweet and tangy with the cranberries even with 1/2 cup less sugar. I also used brown sugar for 1/2 cup of the sugar called for. So modified to 1 cup white sugar & 1/2 cup golden brown sugar. Lovely, beautiful cake.
I also got a new bundt pan this last week. It is the Nordic ware fan pan, that’s my name for it! I was afraid the cranberries might stick but I used spray with flour. I unsealed it at the top, banged it on the cutting board and it came right out! I wish I could upload a picture!
I like the recipe because it doesn’t use oil and is healthier than most.
Mary Younkin says
I’m glad you’re enjoying the cake, Katie!
Cynthia Munn says
Can you male this in a pan that has 12 individual loafs in the same pan. Would like to make these as gifts but didn’t know if they would come out of the pan when turned upside down.Thanks.
Mary Younkin says
I have no idea how that might work. I’m sorry I can’t be more helpful, Cynthia.
Gina Mazzocchi says
Hello,
I made your Christmas Cake yesterday and it was awesome! I was just wondering if you could make the same cake using chopped apples? Does the water content of the apples compromise the raising of the batter?
Thank you so much!
Gina
Mary Younkin says
I’ve never tried it with apples, but I’m guessing it would work if the dice is small, Gina.
Terena says
This was so good, and easy! Will deffinatly be making again.
Mary Younkin says
I’m so happy that you like the cake, Terena.
Marissa Huizen says
Can I make this ahead of time and bake on Christmas morning?
Mary Younkin says
I wouldn’t recommend stirring it together ahead of time, but I often bake it the day before I want to serve it, Marissa. It will keep nicely at room temperature.
Alida Barnes says
I love this recipe! I make it every Christmas for our Happy Birthday, Jesus cake. The kids love it, too. I am thinking of changing it up a bit this year and adding some orange . I see measurements for orange zest, but is there a recommendation for orange juice? Just trying to determine my options.
Also, does this freeze well? We usually gobble it up, but travel plans may necessitate that we won’t get to eat it all before we leave. Thanks!
Mary Younkin says
Yes, this cake freezes nicely, Alida. I am glad to hear that you love the cake so much!
Shirley McCollum says
Can you substitute fruit?
Mary Younkin says
Blueberries will also work nicely in this recipe, Shirley.
kittenknit says
I baked individual pieces for the freezer in small silicone muffin cups for about 30 minutes and the rest in an 8×8 lined with parchment for 40 minutes, both on convection at 350º.
I used ⅓ whole wheat pastry flour, adding 1T fresh tangerine juice to make up for it. I used ½ t each vanilla, orange and almond extracts and 1T clementine peel.
The little bite I just had was great. Thank for the recipe!
Robin says
I’ve made this before in the 13×9 pan and it was delicious. My new favorite Christmas dessert to make. I was thinking of making it this year in a pretty bundt pan. Should I change the time or degrees or is it just recommended to use the 13 x 9 pan? Thanks!
Mary Younkin says
I don’t actually recommend a bundt pan for this recipe, Robin. You’ll lose that lovely crisp crust if you flip it out of a bundt pan. Still delicious, but I’d miss the top crust.
Nanda says
This is one amazing cake,Iam on my third one making them for friends,so so good.
Mary Younkin says
I’m so happy to hear that you love the cake, Nanda!
Karen says
This cake is delicious and so easy to make. I’ll definitely make it to bring to our family Christmas Eve dinner.
Question: Eaten on the day I made the cake it was light and fluffy. The next day the cake was dense and heavy like it was too moist and had settled. However, the flavors were more intense. Any thoughts or suggestions? I would like to make the cake a day in advance of consuming if possible.
Thanks for a great recipe
Mary Younkin says
I’m glad that you like the cake. Did you store it airtight? I recommend storing it uncovered or very loosely covered. It is a dense cake and a lot of people do actually prefer it the second day. But if you happened to store it covered, it won’t be as fluffy and the topping won’t be crisp at all.
Grace says
Love this cake-delicious! I have frozen pitted tart cherries-can I substitute them for cranberries?
Thanks!
Mary Younkin says
I haven’t tried it myself, Grace, but the cherries will probably work!