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}
Chelsea says
Hi! This looks amazing!! How long is it good for once baked? I’m wanting to make it for Christmas morning – was curious if it can be made the night before? Or prepared then just baked Christmas morning? Thanks!
Mary Younkin says
Yes, I typically bake this a day in advance. It will be good for a couple days at least.
Lz says
Lbs and oz would be better than cups
Barbara says
Lz. Those who have scales can easily convert measurements to weights: those who do not have scales cannot as easily convert from weights to measurements.
Thush says
Thank you for this simple recipe, it came out perfectly! I added some dark chocolate chips too. It would pair well with whipping cream or cream cheese frosting!
Mary Younkin says
I’m glad you’re enjoying the cake!
JoAnn says
If you baked these in loaf pans how long would you bake them?
Can they be frozen with no problems?
Mary Younkin says
The time will vary according to pan size. I recommend watching closely the first time you try a smaller pan. Yes, the cake will freeze beautifully. I wrap it airtight.
Pam Priebe says
We LOVE this cake! Absolutely amazing!!! I do have a question – has any one added cream cheese to the batter? I’m a big fan of cream cheese, but didn’t see any comments about it as an addition? Thoughts? Thanks!
Mary Younkin says
I’ve never tried that, Pam.
Sandra M Iverson says
I’M WONDERING IF AN ORANGE ZEST/EXTRACT GLAZE WOULDN’T BE A GREAT ADDITION TO THIS! J.S.
Mary Younkin says
This is great with either orange zest or lemon zest added.
Kathy says
I made this for a potluck supper at church and it was delicious! In fact, I meet with a coffee group once a week and it’s my turn this week. I’m making this cake for our group. When I saw how thick the batter was, I wondered how in the world it would turn out. It was beautiful and so good. I will make this again and again. Thank you for the recipe.
Mary Younkin says
I’m so glad that you like it, Kathy.
Tara says
This is one of my favorite winter desserts to make!! So easy and delicious with very basic ingredients. This one is a keeper.
Mary Younkin says
I’m so glad that you love it, Tara.
Pam Priebe says
Mary – I tried 4 oz of cream cheese, and while it wasn’t a Total failure, I won’t do it again! Now I know! The original is perfect as is, unless adding the zests as previously noted! Thanks!
Pam
Mary Younkin says
Thanks for letting me know, Pam! I definitely love it just as written.
Joyce says
Love this cake … I always make it at Christmas! 🎄🎄🎄
So festive and very yummy!
Mary Younkin says
I’m so glad you like it!
Bev says
Love thisv ecake
Mary Younkin says
I’m happy to hear it!
Lina Mizzi says
Hi, I love the Christmas cranberry cake I bake it every year. I was wondering if I could freeze after I bake it ? I never did that before will it still be moist you think? I would like to bake it ahead and get it ready I love that when it is fresh out of the oven the top is crunchy probably if I freeze it won’t remain crunchy. Have a Merry Christmas and enjoy.
Mary Younkin says
The cake freezes well, Lina. However, you are correct in guessing that you’ll lose that crunchy top with freezing.
Jennifer says
This has become a family tradition at our house. Are there any changes when baking at altitude?
Mary Younkin says
I don’t adjust it for altitude, Jennifer.
Larry Baxter says
Great recipe. I would advise using the orange glaze sparingly… I used the whole quantity and the cake became excessively sweet.
ileah lasley says
I was wondering could you substitute the cranberries for maybe blueberries?
Mary Younkin says
Yes, I’ve made this with blueberries as well.
Tjoao says
Delicious cake! I’ve made this cake more tomed than I can count, following the directions exactly, and it always comes out perfect. I’m now living in Europe and don’t have access to fresh cranberries. For those who have asked about using dried cranberries; I tried, using rehydrated crasins, and they DO NOT produce the same cake. Of course you can use substitutions, and you might be happy with the results, but you will not experience the wonder and deliciousness of this Cranberry Christmas Cake.
Mary Younkin says
I’m so glad you are enjoying the cake!
Sandra Mishanec says
Have you ever tried baking this in baking cups or as cupcakes? Wondering how well they would do and approximately how long baking time would be?
Mary Younkin says
This works nicely in mini loaves or cupcake tins, Sandra. You’ll just want to watch for doneness and adjust the time as needed.
Robyn B. says
Really fantastic and simple recipe! I followed the recipe, using fresh cranberries and baked the cake for 35 minutes. The next time I make it I will cut the sugar by 1/2 cup and experiment with blueberries!
Mary Younkin says
I’m so glad you like the cake, Robyn! Keep us posted on how your experiments work for you.
Susan says
I made this last year for Christmas, and I can’t wait to make it again this year! I LOVED IT! It’s so hearty and a little dense, which I really liked. It pairs well with coffee for breakfast. The crust that forms on the top gives this a wonderful texture. I did add orange zest and a little orange extract. Make this!
Mary Younkin says
I’m so glad you like the cake, Susan!
Ken says
My question is about what you said…”The addition of orange zest, orange extract, or almond extract works nicely as well”. How much almond and orange extract would you recommend? Would this be in addition to the 1 tsp of vanilla, or should the extract total remain at 1 tsp? How much orange zest if I cannot find the orange extract? Thank You!
Mary Younkin says
It is honestly variable according to how strong you want the flavors to be. You can start with 1/2 – 1 teaspoon of extract. I typically use about 3x as much zest as extract. If it’s finely minced, I’ll add up to a tablespoon of zest.