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}
Andy says
They were delicious. Nice crunchy top, soft and fluffy interior.
I made adjustments for personal preferences and what was available in the house (recipe below). The eggs did not fluff up as expected, so added a little baking powder. Used reconstituted dried cranberries. 1 cup sugar should be enough for most people if you’re using sweetened dried cranberries. If you prefer less sweet desserts, 1/2 to 3/4 cup sugar should be more than enough.
My adjustments led the batter to not being as firm as pictured in the recipe, but was thick like a heavy muffin batter. Perfect for my small cookie scoop. Made almost 48 mini muffins.
2 whole egg + 45mL egg white
1 cup white sugar
1/2 cup milk powder
175mL oil
1 tsp orange juice
1 orange worth of zest
1 3/4 cup flour
1/4 tsp baking powder
1/2 cup almond flour
1/4 tsp salt
1 cup drained, reconstituted sweetened dried cranberries
Topped with walnuts
Mary Younkin says
I’m glad you liked the cake!
Martha Noll says
We made today as a trial run for Xmas! After some football outside it was almost gone! So good! Thank you for this recipe:) the smell reminds me of sunbuckels while it cooks, a sugary buttery almost crust on top is perfect with the tart berries, like winter rhubarb:) follow the 5 to 7 mins of mixing, seemed long but worked perfectly, thanks again! Could you make a day ahead? Afraid it may dry out? Happy holidays! Marty Noll
Mary Younkin says
I’m so glad that you’re enjoying the cake, Martha. It will keep nicely for a few days.
Cindi says
This. Is. Amazing. I loved the tartness of the cranberries with the sweet cake. Delicious!
Mary Younkin says
I’m happy to hear that you love it, Cindi!
Mary Christopher says
Can you ice this or is it moist enough without?
Mary Younkin says
It’s a very moist cake. I’ve never felt that a glaze or icing is needed, Mary.
Amy says
Can you use 1/2 sugar and 1/2 Stevie thank uou
Mary Younkin says
I haven’t tried that myself, but I’ve been told that it works nicely, Amy.
Ang says
Delicious. This recipe is a keeper. Everyone loved it.
Mary Younkin says
I’m thrilled that you like the cake, Ang.
joan nass says
This cake is a “10”. I made it with almond flour and added orange zest like suggested in a previous comment. It was a real hit at dinner Saturday night. Thank you
Mary Younkin says
I’m so happy that you’re enjoying the cake, Joan!
Kathi says
This cake is delicious! I made it for a gathering of church friends last night. There are only 4 pieces left.
I used Bob’s Red Mill 1 to 1 baking flour since we have a gluten-free member in our group. All know that I bake gluten-free so that ALL can enjoy, but no one ever comments about grittiness etc, They just gobble it up.
Although I buttered the pan, my cake stuck to the pan especially around the edges. I also got the cranberries at Wal Mart on clearance for $.50 a bag! I had never done the ribbon egg technique and it worked very well.
It’s definitely a recipe that I’ll add to my collection.
Mary Younkin says
I’m so happy to hear that it was a hit, Kathi!
Pam kautz says
CAn the cranberry Christmas cake be frozen and mailed as. Christmas present?
Mary Younkin says
If you’re mailing it fast, it should travel fine, Pam. I wouldn’t do more than 2-3 days max.
Lilli says
Ok, crumbly, cake sweet. Not a hit without vanilla ice cream
Judy says
If I make this cake a day ahead should I keep at room temperature or put it in the fridge over night?
Mary Younkin says
I store it loosely covered on the counter, Judy.
June says
Can you make mini loaves for freezing or gifting?
Mary Younkin says
That works fine, just watch the time for when they’re done baking, June.
Miranda B Mann says
Has anyone tried baking this in a sheet pan? I love it how it is, but my husband loves crunchy things. I’d hate to ruin it, though.
Mary Younkin says
I’m not sure it would turn out crunchy, but it could work that way as well, Miranda.
Carol says
I made this as a breakfast treat. Very tasty! I’ll definitely make again. Thank you for sharing your recipe!
Mary Younkin says
I’m thrilled that you’re enjoying the cake, Carol.
Jennifer says
Followed this recipient to the letter and was absolutely not good…turned out flat, and super dense. The idea is good and I’ll tweak it in the future but as it is simply a dud.
Mary Younkin says
Sorry to hear that it wasn’t a hit with you, Jennifer. I’m not sure what went wrong, but it sounds like it didn’t rise. Did you beat the egg/sugar mixture for the full time period – until a ribbon formed?
Debbie Steiniger says
I always have a bag of cranberries in my freezer so I will definitely be trying this. I have to say I’ve never seen so many comments over so many years and that you actually comment on most of them is amazing. I’m really looking forward to making this, now I just have to decide which variation I want to try. Have a safe and Merry 2020 Christmas.
Mary Younkin says
Hi Debbie! I hope that you love this cake as much as we do. I try my best to be present in the comments, I know that I always appreciate it when my own questions are answered.
Penny Edwards says
Can you bake the cranberry Christmas cake in a disposable pan?
Mary Younkin says
Sure thing, Penny.
Kari says
Oh my goodness…this is wonderful! I won’t make it often because I can’t stop eating it! 🙂 I added a little cinnamon to the batter and dusted it with powdered sugar to make it prettier, as I was taking it to share with others. I will definitely make this again! It’s my new favorite!
Mary Younkin says
I’m so happy to hear that you love it, Kari!
Mary McGee says
Love this cake! It was a hit with family and friends last year! I added a light lemon glaze! Amazing! First test run today for 2020 holidays!
Mary Younkin says
I’m so happy to hear that it’s a hit, Mary!
Jill Dew says
I just made this. I couldn’t believe how great it turned out! No liquid freaked me out, so much so that I rechecked the recipe on-line to see if I had left something out. No, I had it right.
As I dumped the batter into the pan, I thought I was really making was a large scone. I bet if this were made in a scone pan, that’d work, too.
I accidentally added an extra 1/4 sugar (don’t ask), but I’m glad I did. The berries were really tart, and the extra sugar takes the bite out while leaving the tartness in.
I am so surprised how light this is. Really, very easy and very light.
Mary Younkin says
It really is a crazy recipe, isn’t it? I’m thrilled that you liked it, Jill.