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}
Jean says
I made this for Thanksgiving. It’s delicious! Moist, lots of flavor. Will make this one again.
Mary Younkin says
Yay! I’m glad it is a keeper for you, Jean!
Julie says
This was perfect as is. Love the tart cranberries – a keeper
Mary Younkin says
So happy to hear it, Julie!
Marcia Zientek says
After the raves I received last year and requests for the recipe, I’m baking it again for the German Krampus party.
Mary Younkin says
I’m so happy it’s a hit, Marcia!
Angel says
I have this in the oven now as directed but I was wondering if I could do an 8×8?
Mary Younkin says
Yes, this will work nicely in two smaller pans, Angel.
Barbara Rice says
Will this freeze well?
Mary Younkin says
Yes, It will freeze just fine, Barbara.
Debbi says
I made this again today for our Thanksgiving celebration tomorrow. I made this last year for the first time and have been asked repeatedly to make it again. It is so moist and flavorful. Hands down a family and friend favorite!
Mary Younkin says
That is fantastic to hear, Debbi.
Stephie says
This was delicious, Is there any way you could use apples? I’m only wondering for people ( not me lol ) that don’t like cranberry would you dice them?
Mary Younkin says
I have not tried it with apples but diced apples could be good. It might end up really sweet though because cranberries are so tart it has quite a bit of sugar to offset that.
Antoinette N Hastings says
I thought this was just okay. It doesn’t have a lot of flavor; maybe a little almond extract? I halved the recipe and baked it in a light colored metal 9″ square pan. It seems the middle of the cake may not be fully baked. So far, I’ve only cut about an inch around the edge. Middle of oven, preheated oven, baked for about 33 minutes. Difficult to not hit a cranberry when you’re testing for doneness as there are a lot of them, but baked to a light golden brown, with edges of cake beginning to pull away from sides of pan.
Mary Younkin says
Almond extract is a nice addition. I am not sure about what might be going on with your baking times though. Halving the recipe when it comes to ingredients does not equate to half the baking time.
Kerry says
Delicious flavour, but not sure I would call it cake. It seems to be a cross between squares and cake. It’s a bit chewy on the edges and quite dense. It seems like a lot of sugar but the cranberries really offset the sweetness.
Mary Younkin says
Whatever you choose to call it, I’m glad you like it.
Raina says
Th k you for sharing. I made This for thanksgiving and it was a hit. There wasn’t a lot left over.
I was wondering if the cook time should be shortened a bit if I bake in the 9 inch disposable round tins. I was thinking of doing 2 at a time. Also, my husband asked me to make this cake with cherries for his birthday. Any thoughts or advice?
Mary Younkin says
It should work fine with cherries, Raina. It will also bake nicely in two 8″ round or square pans.
Raina says
If given as a gift in the gift pans you have linked, would the lid hold in too much moisture? You said when the cake is covered airtight, it changes the cake. Also, any tips for placing the parchment paper in a round pan? Do I need to have all sides covered. Or just the corners coming up a little on the side?
Mary Younkin says
Hi Raina, I typically crumple up the parchment paper and kind of just tuck it into the pans. It doesn’t need to be perfect. (The parchment isn’t a requirement either. I just prefer it for slicing. You can bake the cake directly in the disposable pans too.) If you cool the cake completely, it will be fine to cover it for gifting. I don’t use airtight containers for that myself, I just cover the cakes with foil or with the disposable lids.
Theresa says
I have made this several times.
It is so easy , fast and delicious. Everyone I give some to LOVES it!!!
Will be making some for Christmas gifts
Thank you for the recipe
Mary Younkin says
I’m thrilled that you like the cake so much, Theresa!
Kathy Bowen says
Hi, do you think substituting homemade cranberry sauce would work? I’m out of fresh cranberries.😔
Thank you
Mary Younkin says
Unfortunately, a sauce will not work the same way as fresh cranberries and will likely add too much moisture to the recipe, Kathy.
Nina says
Will dried cranberries work please?
Mary Younkin says
Nina, you will want to use fresh or frozen.
Andrea P says
This recipe looks so good! I would love to make it in mini loaf pans would that work? and if so what would the cooking time be? Thanks so much 🙂
Mary Younkin says
The cooking time will be roughly the same, Andrea, maybe just 5-10 minutes less. I usually just watch and adjust as needed when I am baking in different size pans.
Linda says
Would self rising flour work? I noticed it called for no baking powder or salt.
Mary Younkin says
I have not tried it with self-rising flour, Linda. You are correct that there is no baking powder or salt. The eggs whipped for an extended period of time serve as your leavening.
Gagan Khosa says
Tried out this recipe. Turned out exactly how it looks in the pictures. Tasted great.
It’ll be in my list of recipes from now on.
Mary Younkin says
That is awesome to hear, Gagan.
Charlotte says
Could you add a lemon glaze on top? Have made the cookies with that.
Mary Younkin says
You sure could, Charlotte. Others have chimed in that they have added an almond glaze, which sounds lovely as well.
Alex says
Perfect blend of texture, sweetness from cake and sourness of cranberry.
Mary Younkin says
I’m so happy to hear that you love it, Alex!
Sarah Murry says
I’d bet between so far this year and last year, I’ve made 25 loaves or cakes of this recipe. It just keeps being a winner! The only thing I change is to add a little orange extract. The texture is so different in a 9×9 vs a loaf pan, but I love them both!
Mary Younkin says
This makes me so happy Sarah. I love how much everyone is using and enjoys this recipe!