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}
Robin says
Cranberry Christmas cake was amazing. Followed directions and was so easy. Came out perfect!
Mary Younkin says
I’m so happy to hear that, Robin!
Jennifer Espinoza says
This is absolutely fantastic!! I added the zest of an orange & a tsp of almond flavoring. I took one cake over to the neighbors as a thank you for shoveling our sidewalk. I could almost hear the humming from across the street. I can’t wait to try it with cranberries & lemon peel. Thank you soooo much for this. It needs no frosting or glaze. It’s perfect the way it is!!
Mary Younkin says
I’m thrilled that you like it so much, Jennifer!
Bennie Mattox says
Every time I make this it disappears so fast that I sometimes wonder if I really made it! Great for mini loaf pans and large muffin pans. Directions are easy to follow and very thorough.
Mary Younkin says
I’m happy to hear that you love the cake, Bennie!
Anony Mouse says
I do *not* recommend using the GF substitute listed. These flours will lead to a heavy and grainy cake. Use of a commercial GF mix, or one of the many, many custom blend recipes meant for cakes online. You may find 1 3/4 cup of flour is better than the full 2 cups as well. There is no need to eat a just okay baked good because you are gluten free!
The recipe also benefits greatly from a bit of salt blended in with the flour. The finely chopped zest of an orange blended in with the cranberries is a nice change up.
Mary Younkin says
Hey there, have you even made this cake GF? Or are you just sharing your opinion here? There are thousands of 5 star reviews and I’ve made it myself GF countless times. For what it’s worth I’m an absolute snob about GF baking and I test all the GF recipes here side by side with their traditional counterparts. There is nothing heavy, grainy, or “just okay” about this as a gluten-free recipe.
Katie Monfils says
Will canned blueberries work for this recipe? If so, how much should I use? Using the whole seems like it might be alot, especially since there is more liquid in canned blueberries than in fresh cranberries. Thank you!
Katie
Mary Younkin says
I have no idea how that might work, Katie. I’ve never used canned blueberries.
Anne Christie says
I never bake but thought I would try this. So simple to make and it came out perfectly, looks just like the pictures and tastes delicious, the tartness of the cranberries and the sweetness of the cake. Love that there is no baking powder in the cake, a taste I dislike. Everyone in my extended family says this recipe is a keeper. Thank you!
Mary Younkin says
I’m so happy to hear that you’re enjoying the cake, Anne!
Jay says
Can you add a little rum to this?
Mary Younkin says
I’ve never tried that, Jay.
Julie says
Your Cranberry Christmas Cake made a bunch of night shift nurses (including me) very happy this holiday season. Thanks!
Mary Younkin says
That’s awesome, Julie!
Barbara says
Loved this cake – everyone I gave it to over Christmas used the same word – AMAZING!
I was wondering if you could bake them individually in small cupcake holders?
A new annual tradition begins.
Mary Younkin says
Yes, you can bake this as smaller cakes, Barbara. It’s perfect for gifting that way. Just watch for doneness as the times will vary based on the different sizes.
Joan Kroboth says
OMG this cake is so good. My husband is always looking for new recipes and came across the Cranberry Christmas Cake. I will be making this again, and again, and again – so easy and so yummy! I make Christmas nut stollens for gifts and I will be making these as gifts too. Thank you for sharing!
Mary Younkin says
I’m thrilled that you like the cake, Joan.
Louise says
Made this Cranberry Cake for my family for Christmas. They raved about it. It is so delicious and easy to make. This is a new family favorite and will be made for many occasions. I took the hint and froze bags of cranberries to make sure I can bake this during the year.
Mary Younkin says
Hooray for freezing all the cranberries this year! I’m so glad you like the recipe, Louise.
Nicole Dover says
This is the best thing to come out of 2020!
I’ve made this twice in 8 days! This first was for Christmas Day (to share), the second was the day after New Years, just for me 🙂
This is my new favorite recipe and a new Christmas staple. Thank you!
Mary Younkin says
Awe! What a great comment. I’m glad the cake put a smile on your face despite all the yuck of 2020!
Mary says
I just made this cake today. I added more cranberries than the recipe called foor, because I had 5 bags of cranberries on hand, and I love them. This cake is DELICIOUS!!!! I’ll be making this again. Repeatedly. Thank you for sharing this incredible recipe!
Mary Younkin says
I’m so happy that you enjoyed it, Mary!
Dana says
I made this recipe for the first time today with a couple of changes. I used ghee instead of butter and I only put in 1 cup of sugar and it was quite tasty!
Mary Younkin says
I’m glad it worked for you with the ghee. That’s great to know, Dana.
Kelly Moss says
This so easy to make and my family loves it!
I get requests to make this year round!!!
Simply delicious!!!!!
Mary Younkin says
I’m thrilled that you liked the cake, Kelly.
Irene says
Thank you for this delicious recipe. I had bought cranberries and froze several bags after reading your recipe and the comments.
I had two bags of cranberries in the frig and just made two cakes. Just had to have a little piece. I loved it, the texture is perfect and the crust was delicious. This will be a favorite to bake and pass this down to my kids. .
This recipe is not just for Christmas stock up on those cranberries.
Mary Younkin says
I’m so happy to hear that you like it, Irene!
Holly Handford says
This cake was absolutely amazing, I loved the texture and taste of it. Didn’t change a thing from the recipe. Would like to try it with other types of fruits in the future, any recommendations?
Mary Younkin says
I’m so happy to hear that you loved the cake. It’s also terrific with blueberries!
Gwen O says
Made this today for the first time. I am an avid baker and I LOVE this cake !!!! No modifications necessary. It’s excellent as is. Not too tart / not too sweet. Sooooo good.
Mary Younkin says
I’m so glad that you’re enjoying the cake, Gwen!
Ebony says
Can you make this without a mixer and beat the egg mixture by hand?
Mary Younkin says
If you have a crazy strong arm and can handle it, it’s worth a try. I would not be able to do that myself.
Linda Scott says
I was looking for something different to do with a bag of fresh cranberries I had gotten in a Misfit box. This is one of the easiest and best tasting recipes I have found in years. I added an orange glaze, and the cake home run at a family gathering this weekend. Thank you so much for sharing your recipe. I have already had two relatives ask for the recipe.
Mary Younkin says
I’m so happy that you like the cake, Linda!
Marilyn says
When using frozen cranberries, do I thaw them first or use them frozen?
Mary Younkin says
Either way will work, Marilyn. The frozen cranberries will freeze up the dough, but it works fine and I do that most of the time.