Cranberry Christmas Cake Recipe

Introduction

This Cranberry Christmas Cake is a festive and flavorful treat perfect for holiday gatherings. Moist and tender with bursts of tart cranberries, it’s sure to become a seasonal favorite. Simple to make and beautifully delicious, it’s a great way to celebrate the season.

Ingredients

• 3 large eggs (room temperature)
• 2 cups sugar
• 3/4 cup unsalted butter (softened)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 12 ounces fresh cranberries
• Powdered sugar for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and prepare a 9 x 13-inch baking pan by spraying it with non-stick baking spray.
2. Step 2: In a large bowl, beat the eggs and sugar together using an electric mixer until the mixture is slightly thickened, light in color, and forms peaks when the beaters are lifted.
3. Step 3: Add the softened butter, vanilla extract, and almond extract to the egg mixture. Continue mixing for about 2 minutes until well combined.
4. Step 4: Slowly add the flour to the mixture, stirring just until combined. Be careful not to overmix.
5. Step 5: Gently fold in the fresh cranberries, distributing them evenly throughout the batter.
6. Step 6: Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cake to cool completely in the pan before slicing.
8. Step 8: Dust the top with powdered sugar before serving for a festive touch.

Tips & Variations

• For extra flavor, try adding a teaspoon of orange zest to the batter along with the extracts.
• If fresh cranberries aren’t available, frozen cranberries can be used—just don’t thaw them before adding to the batter.
• To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend, keeping the same quantity.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. To keep it fresh longer, wrap it tightly and freeze for up to 2 months. Reheat slices gently in the microwave or enjoy them cold with a cup of tea.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

While fresh cranberries provide the best texture and tartness, dried cranberries can be used as a substitute. Soak them in warm water for 10 minutes beforehand to plump them up and reduce dryness.

How do I know when the cake is done baking?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The top should be lightly golden and spring back when touched gently.

Cranberry Christmas Cake Recipe

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★★★★★

4.6 from 483 reviews

• Author: Simon
• Total Time: 1 hour
• Yield: 16 servings 1x

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Description

This Cranberry Christmas Cake is a festive and delicious dessert perfect for holiday gatherings. Featuring fresh cranberries baked into a moist, buttery cake with hints of vanilla and almond extract, it offers a beautiful balance of tart and sweet flavors. Finished with a dusting of powdered sugar, this cake is sure to brighten up any Christmas celebration.

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Ingredients

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Cake Ingredients

• 3 large eggs (room temperature)
• 2 cups sugar
• 3/4 cup unsalted butter (softened)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 12 ounces fresh cranberries
• Powdered sugar for garnish

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it is at the right temperature for even baking.
2. Prepare Pan: Grease a 9×13-inch baking pan with non-stick baking spray to prevent the cake from sticking.
3. Beat Eggs and Sugar: Using an electric mixer, beat the eggs and sugar together until the mixture is slightly thickened and light in color. It should form peaks when you lift the beaters.
4. Add Butter and Extracts: Incorporate the softened butter, almond extract, and vanilla extract into the egg mixture and mix for about two minutes until well combined.
5. Add Flour: Slowly add the all-purpose flour to the wet ingredients. Mix just until combined to avoid overmixing which could make the cake dense.
6. Stir in Cranberries: Gently fold in the fresh cranberries, ensuring they are evenly distributed throughout the batter.
7. Bake the Cake: Pour the batter into the prepared baking pan and bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Garnish: Allow the cake to cool completely in the pan before slicing. Dust the top with powdered sugar to add a festive touch.

Notes

• Ensure eggs are at room temperature for better volume when beating.
• Do not overmix the batter once flour is added to keep the cake tender.
• Fresh cranberries provide a tart contrast; if unavailable, frozen cranberries may be used but thaw and drain them first.
• Use powdered sugar as garnish just before serving for best presentation.
• This cake is best served at room temperature and can be stored covered in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Christmas cake, cranberry cake, holiday dessert, festive cake, baked cake with cranberries