4.8 from 267 votes
Cranberry Christmas Cake
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 
Tart fresh cranberries and sweet buttery cake are perfectly combined in this popular Christmas dessert!
Course: Dessert
Servings: 16 servings
Calories: 252 kcal
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
  1. 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.
  2. Spread in a buttered 9x13 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

Gluten Free Substitution: 1 1/4 cup brown rice flour + 1/2 cup potato starch + 1/4 cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.