Cranberry Christmas Cake Recipe

Introduction

This Cranberry Christmas Cake is a festive and tangy treat perfect for the holiday season. Bursting with fresh cranberries and flavored with almond and vanilla extracts, it delivers a moist, flavorful slice that everyone will love.

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 your oven to 350 degrees Fahrenheit and prepare a 9 x 13-inch pan by spraying it with non-stick baking spray.
2. Step 2: Using an electric mixer, beat the eggs and sugar together until the mixture is slightly thickened, light in color, and forms peaks when the beaters are lifted out of the bowl.
3. Step 3: Add the softened butter, almond extract, and vanilla extract to the egg mixture, continuing to mix for about two minutes until well combined.
4. Step 4: Slowly add the flour to the mixture, mixing just until combined to avoid overworking the batter.
5. Step 5: Gently fold in the fresh cranberries, stirring to distribute them evenly throughout the batter.
6. Step 6: Pour the batter into the prepared pan and bake at 350 degrees Fahrenheit for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cake cool completely in the pan before cutting into 16 slices.
8. Step 8: Dust the top with powdered sugar before serving for a festive finish.

Tips & Variations

• For extra moisture, brush the cooled cake lightly with a simple syrup before dusting with powdered sugar.
• Swap almond extract with orange zest for a citrus twist that complements the cranberries beautifully.
• Use frozen cranberries if fresh ones are not available—just rinse and drain them well before adding.
• Try adding chopped nuts like walnuts or pecans for added crunch and flavor.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze sliced pieces wrapped tightly in plastic wrap and foil for up to 3 months. Reheat slices gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Make sure it contains xanthan gum or add some to help maintain the cake’s texture.

Can I substitute fresh cranberries with dried cranberries?

While fresh cranberries provide a tart burst and moisture, dried cranberries can be used but will give a sweeter, chewier texture. You might want to reduce the sugar slightly if using dried cranberries.

Cranberry Christmas Cake Recipe

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★★★★★

4.6 from 132 reviews

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

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Description

This Cranberry Christmas Cake is a delightful holiday treat featuring tart fresh cranberries nestled in a moist, buttery cake. Perfect for festive gatherings, the cake is lightly flavored with vanilla and almond extracts and finished with a dusting of powdered sugar, combining sweet and tangy flavors in every bite.

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Ingredients

Scale 1x2x3x

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 reaches the correct temperature before baking the cake.
2. Prepare Pan: Spray 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, forming peaks when you lift the beaters out.
4. Add Butter and Extracts: Add the softened butter, almond extract, and vanilla extract to the egg and sugar mixture. Continue mixing for two minutes to combine thoroughly.
5. Incorporate Flour: Slowly add the all-purpose flour to the wet ingredients, mixing just until combined to avoid overworking the batter.
6. Add Cranberries: Gently stir in the fresh cranberries, ensuring they are evenly distributed throughout the batter.
7. Bake the Cake: Pour the batter into the prepared pan and bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Garnish: Allow the cake to cool completely in the pan before slicing. Once cooled, garnish the top with a dusting of powdered sugar to add a festive finish.

Notes

• Make sure the eggs are at room temperature for better mixing and texture.
• Use fresh cranberries for the best tart flavor; frozen can be substituted but thaw and drain well.
• Do not overmix the batter once the flour is added to keep the cake tender.
• Let the cake cool completely before slicing to ensure clean cuts.
• Powdered sugar garnish adds a festive look but can be omitted if preferred.
• Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

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

Keywords: cranberry cake, Christmas dessert, holiday cake, festive cake, cranberry Christmas cake, moist cake, almond extract cake