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}
Maureen says
I made this yesterday and it does taste delicious! Mine looked like yours on top, but didn’t seem like it was cooked through in the middle. It cooked for 50 minutes, I was afraid to leave it longer in case of burning. I used 9×13 Pyrex dish for baking. I thought maybe too much butter….3/4 cup(1 1/2 sticks), but not sure what happened. It was like half cooked cookie dough in middle. Any suggestions? Would like to try again
Mary Younkin says
It sounds like it needed a little more time in the oven, Maureen. Some ovens simply cook differently and require additional time.
MsKasey says
Hi Mary – on the cover of your Weeknight Dinners book, there is a picture of something inside a bread-bowl. What is that?
Thanks
MsKasey
Mary Younkin says
Hi there! That’s actually a stuffed baked potato. (If I recall correctly it’s stuffed with taco meat.) The recipe is in the book though.
Susan J Millis says
To all coffee cake and cranberry lovers: This Cranberry Cake is to die for! Let it rest properly out of the oven, to finish the baking, as it is moist and holds its moisture beyond first day of baking (important if you haven’t “hoovered” the entire cake on day one! I don’t even own a microwave, but I have baked it at a friend’s home, and put a piece in the microwave, about 10 seconds to eat it just a “tiny bit warm,” with ice cold milk, and it is perfection! If you have homemade (only) caramel sauce, a tiny drizzle, and toasted chopped pecans is murderous! Thank you Miss Mary for bare feet in the kitchen, where texture under your feet sprouts surprise! Susie
Mary Younkin says
I’m so happy that you love the cake as much as we do, Susan!
Diane says
I wish you would give amounts in either grams or ounces as well..I don’t use ‘cup’ measures
Mary Younkin says
Unfortunately, this isn’t something I am able to offer with any confidence. Feel free to copy and paste the ingredient list into an online metric calculator, Diane.
Lori says
How long to bake for small loaf pans?
Mary Younkin says
I usually set a timer for about half the usual time. Then I watch and test for doneness, Lori.
Faith says
This looks great! Can you sub craisins for cranberries (not a fan of fresh cranberries, love craisins! I know weird lol) Also can you bake in small loaf pans? Thank you!
Mary Younkin says
You can certainly sub them, but you won’t have the same results, Faith. Fresh cranberries give a tender, tart, sweet balance to the cake. Chewy dried cranberries will deliver a completely different result.
Susan Catlett says
Really good cake! So simple to make, with on-hand ingredients. The crusty top and sides remind me of a sugar cookie, the cake is dense, moist and sweet, with those lovely tart cranberries in every bite. Having a much smaller Thanksgiving this year, I found myself with a bag of fresh cranberries left after making cranberry sauce. So glad I found this recipe to use them up! I baked mine for the full 50 minutes, which was perfect.
Mary Younkin says
I’m so glad that you like the cake, Susan!
Jeanne says
Delicious! Made it with frozen cranberries that l left on the counter while I made the batter. A friend stopped by and had 4 pieces! I will make again for sure!
Mary Younkin says
I’m so glad that you like it, Jeanne!
YedidahG says
Can’t wait to try this! Does using brown sugar work for this recipe?
Many thanks!
Mary Younkin says
Light brown sugar does work, however, for what it’s worth, white sugar is my preference.
Tammy says
This was so yummy, even better than I was expecting! The texture was so soft and moist. I expected some tartness from the cranberries but they were just a mild fruit flavor- so good! We really enjoyed it, thank you for sharing!
Mary Younkin says
I’m so glad that you’re enjoying the cake, Tammy!
Rhona says
Can this recipe be cut in half and baked in a square pan or loaf pan? If so, how many eggs would you use? Can this recipe be frozen? Is this more if a dessert or breakfast? It’s just two of us so a 9×13 pan is too much but the recipe sounds great!
Mary Younkin says
Hi Rhona, you can slide the toggle for the number of servings in the recipe card and adjust it down so that it only uses 1-2 eggs. For what it’s worth though, I do freeze extra slices of this cake. I love having it in the freezer for future desserts and for snacks with a cup of tea or coffee.
Dawn says
Any adjustments needed for high altitude? I’m at 6,000 feet
Mary Younkin says
This cake works well without adjustments, Dawn.
Nancy says
Hi Mary – Can I use cake flour instead of all purpose?
Mary Younkin says
I’ve never tried that, Nancy.
Rebecca M Larson says
I’ve made this several times, and it always turns out great! My new favorite.
Mary Younkin says
I’m so glad that you like it, Rebecca!
Lynne LeBlanc says
I love this recipe and have made it many times. I add in white chocolate chips with the cranberries and use Almond extract for a more noticeable flavor. I wonder if you could make it with blueberries and some grated lemon peel and lemon extract hmmmm. Thanks for sharing this recipe
Mary Younkin says
This is delicious with blueberries too, Lynne!
D.K. Hess says
Susan, after reading your comments and lots of chuckles I have to give this cranberry cake a go. Will prepare for Christmas. Thank you.
Mary Younkin says
It’s just irresistible!
Mrs Rebecca Thibodo says
I grew up with this as a Christmas Eve tradition (I’m 60) but my mom always served it with a warm butter sauce on top that totally completed an already fabulous dessert.
Mary Younkin says
I love this. What a great tradition!
Kirsten says
I presume that since you gave a substitution for gluten free, I could use the measure-for-measure pre-blended King Arthur gluten free flour as a substitute as well?
Mary Younkin says
If you’ve had luck with it in an equal substitution for all-purpose flour in the past, it should work fine. I’ve only made this cake as written with the tested GF ingredients.
Isabel R Duguay says
This looks delicious but I cannot stand cranberries. Can I make it with some other fruit?
Mary Younkin says
Sure, Isabel. It will work with blueberries as well.
Susan says
This cake sounds and look wonderful. I am remodeling my kitchen, so I currently do not have an oven. Can this cake be made sucessfully in an Instant Pot?
Mary Younkin says
I have never tried that, Susan.