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Cranberry Christmas Cake Recipe

ByLucy
Jump to Recipe· 4.5 from 44 reviews

If you’re looking for a festive treat that’s bursting with bright, tart flavor and perfect for cozy holiday mornings or sweet endings, this Cranberry Christmas Cake Recipe is an absolute must-try. It’s one of those crowd-pleasers that feels fancy but is surprisingly simple to pull together. Whether you’re making it for family breakfast or a holiday dessert, this cake never fails to bring a smile—and I’m excited to share every step so you can nail it, too!

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Why This Recipe Works

  • Perfect Balance of Tart and Sweet: Fresh cranberries add a beautiful tang that cuts through the sweet, buttery cake for a well-rounded flavor.
  • Simple, Minimal Ingredients: With pantry staples and fresh fruit, this cake is easy to throw together without complicated prep.
  • Bright Citrus Notes: Orange zest infuses the batter with a lovely brightness that complements the cranberries wonderfully.
  • Moist and Tender Texture: Beating the eggs and sugar until fluffy creates a light cake crumb that feels like a hug in every bite.
Cranberry Christmas Cake, festive cranberry cake, holiday dessert recipes, easy holiday cake, winter fruit cake - A square piece of dessert with three clear layers is being lifted by a spatula. The bottom layer is a golden, crumbly crust with a slightly rough texture. The middle layer is smooth and pale beige, forming a solid base. The top layer is a mix of bright red berries scattered inside a light, creamy topping that has a soft, slightly uneven texture with small bubbles and a dusting of sugar crystals. The dessert sits in a white baking pan, and the background shows the rest of the dessert still inside the pan, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Cranberry Christmas Cake Recipe uses classic ingredients that play off each other beautifully. Every element contributes to texture, flavor, or aroma, and picking quality ingredients makes a big difference here.

Cranberry Christmas Cake, festive cranberry cake, holiday dessert recipes, easy holiday cake, winter fruit cake - Flat lay of bright red fresh cranberries with their glossy, plump skins, a whole vibrant orange with a section of finely grated orange zest showing its bright, textured peel, smooth pale yellow unsalted butter block softly lit to reveal its creamy texture, three large glossy brown eggs with smooth shells, and small sprigs of green fresh vanilla bean pods alongside scattered light brown almond nuts, all naturally arranged with gentle overlaps and soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7
  • Granulated Sugar: Sweetens without overpowering; beating it with eggs creates a fluffy base.
  • Eggs: Provide structure and help the cake rise; using large eggs is key for the right texture.
  • Unsalted Butter: Adds richness and moisture—softened butter blends best for an even crumb.
  • Vanilla Extract: Brings warmth and depth to the flavor.
  • Almond Extract: Just a touch adds a lovely nutty aroma to balance citrus and berry flavors.
  • Orange Zest: Brightens the cake with a fresh citrus kick, but make sure to avoid the white pith!
  • All-purpose Flour: The backbone of the cake; be gentle folding it in to avoid toughening.
  • Kosher Salt: Enhances all the flavors without being salty.
  • Fresh Cranberries: The star of the show, offering burst of tartness and beautiful pops of color throughout the cake.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adding my own twists to this Cranberry Christmas Cake Recipe depending on the occasion or what I have handy. Don’t hesitate to experiment—you might find a new favorite!

  • Variation: Some years, I toss in chopped pecans for an extra crunch, which pairs beautifully with the tart cranberries.
  • Dietary swaps: You can try substituting the butter with coconut oil for a dairy-free option, but it slightly changes the texture.
  • Add spices: On colder days, warming up the batter with a pinch of cinnamon or nutmeg gives a cozy vibe that’s just perfect for Christmas.

Step-by-Step: How I Make Cranberry Christmas Cake Recipe

Step 1: Get Your Oven and Pan Ready

First things first—preheat your oven to 350°F (175°C) so it’s nice and hot when your batter’s ready. Spray a 13×9-inch baking dish liberally with baking spray or use a homemade cake release if you’re feeling fancy. This keeps the cake from sticking and lets you get those beautiful edges without tearing.

Step 2: Whip Up the Sugar and Eggs

This step is a game changer. Beat the sugar and eggs together for about 5 minutes until the mixture doubles in size and looks pale and fluffy. I always set a kitchen timer because it’s easy to under- or over-whip. This aeration helps give the cake a tender crumb and keeps it light.

Step 3: Blend in Butter, Extracts & Zest

Now add your softened butter, vanilla, almond extract, and fresh orange zest. Beat everything together for another 2-3 minutes so the flavors meld and the batter stays smooth. I like to zest the orange right before this step for the freshest citrus aroma.

Step 4: Fold in Dry Ingredients and Cranberries

Gently add the flour and salt in, stirring just until you don’t see any flour pockets. Overmixing can make the cake dense, so folding carefully is key. Then fold in those gorgeous fresh cranberries—be gentle so they stay whole and don’t bleed too much red juice into the batter.

Step 5: Bake and Cool

Pour your batter into the prepared pan and pop it into your preheated oven. Bake for 42-45 minutes or until a toothpick inserted near the center comes out clean with just a few moist crumbs. Don’t rush cooling—the cake sets up beautifully once it’s completely cool, making slicing easier and neater.

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Tips from My Kitchen

  • Softened Butter Over Melted: I’ve found softened butter gives better texture than melted—so let it sit out until it’s soft, but still solid.
  • Don’t Skip the Orange Zest: It’s the little thing that really brightens this cake and keeps it from being one-note sweet.
  • Gently Fold Cranberries: Too much stirring can turn your batter a weird pink, so fold just enough to evenly distribute.
  • Watch Your Bake Time: Ovens vary—start checking at 42 minutes so you don’t dry the cake out.

How to Serve Cranberry Christmas Cake Recipe

Cranberry Christmas Cake, festive cranberry cake, holiday dessert recipes, easy holiday cake, winter fruit cake - A square piece of cranberry dessert bar sits on top of a stack of four white plates. The dessert bar has three visible layers: a golden crumbly base, a bright red layer with whole cranberries, and a light creamy topping scattered unevenly with more cranberries. In the background, a larger white baking dish holds the rest of the dessert bar with the same layered pattern. The setup is on a white marbled surface with scattered cranberries, orange slices, and a red striped cloth partially visible. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually dust this cake with a light sprinkle of powdered sugar just before serving. Sometimes, I toss on a few fresh cranberries and a sprig of rosemary for a festive touch that looks gorgeous and adds a little holiday scent. If you’re feeling indulgent, a dollop of whipped cream or a drizzle of vanilla glaze is divine.

Side Dishes

This cake shines on its own but pairs wonderfully with a hot mug of cocoa or creamy eggnog. If you’re serving brunch, think about a platter of fresh fruit or even a cheese board to balance the tartness.

Creative Ways to Present

For a Christmas morning brunch, I’ve served this cake right out of the baking dish with a decorative cake server so everyone can help themselves. At holiday parties, I’ve sliced it into squares and presented them on a festive wooden board with sprigs of holly and cranberries, making a simple but eye-catching dessert display.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover cranberry cake in an airtight container at room temperature. Kept this way, it stays moist and fresh for up to 5 days. It’s perfect for nibbling throughout the week.

Freezing

I’ve had great luck freezing extra slices wrapped tightly in plastic wrap and placed inside a freezer bag. When you’re ready to enjoy, thaw at room temperature or overnight in the fridge. The cake holds up well for up to 3 months frozen, so it’s perfect for holiday prep ahead.

Reheating

If you like your cake warm, I pop whole slices into a microwave for about 15 seconds—just enough to take the chill off without drying it. You can also reheat in a low oven (300°F) for 5-7 minutes wrapped loosely in foil if you want a fresher-out-of-the-oven feel.

FAQs

  1. Can I use frozen cranberries for this cake?

    Yes, you can substitute frozen cranberries, but make sure to thaw and drain them well before folding into the batter. Using frozen berries straight from the freezer might add extra moisture and affect the baking time or texture.

  2. Is it possible to make this cake gluten-free?

    Absolutely! Swap the all-purpose flour for a gluten-free blend that includes xanthan gum for structure. Just mix gently and watch the baking time, as it might vary slightly.

  3. Can I prepare the batter ahead of time?

    Since the batter contains fresh cranberries, I recommend baking it as soon as possible after mixing to maintain the best texture and to avoid the berries bleeding too much into the batter.

  4. What if I don’t have almond extract?

    No worries! You can simply leave out the almond extract or substitute with an extra half teaspoon of vanilla extract—though almond adds a subtle, unique flavor that’s worth seeking out if you can.

  5. How do I know when the cake is done?

    Check by inserting a toothpick into the center. When it comes out clean or with just a few moist crumbs (not wet batter), the cake is ready. This usually happens around 42-45 minutes, but ovens can vary.

Final Thoughts

This Cranberry Christmas Cake Recipe is one of my favorite holiday traditions to bake and share. It’s simple, festive, and honestly brings so much warmth to any gathering. I hope once you try it, you’ll love it as much as I do—and maybe make it a new holiday staple in your home too. If you have any questions or tweaks you’ve loved, let me know—I’m right here cheering you on in your kitchen adventures!

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Cranberry Christmas Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 44 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A festive and moist Cranberry Christmas Cake bursting with fresh cranberries and fragrant orange zest, perfect for holiday breakfasts or dessert.

Ingredients

Main Ingredients

  • 2 cups granulated sugar
  • 3 large eggs
  • 3/4 cup unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 orange, zested (about 2 teaspoons loose zest)
  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups fresh cranberries

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and prepare a 13×9-inch baking dish by spraying it with baking spray or using a homemade cake release, then set it aside.
  2. Beat Sugar and Eggs: In a mixing bowl, beat the granulated sugar with the eggs for 5 minutes until the mixture doubles in size and becomes light and fluffy.
  3. Add Butter and Extracts: Add the softened butter, vanilla extract, almond extract, and orange zest to the bowl and beat for an additional 2 to 3 minutes until well combined.
  4. Incorporate Dry Ingredients: Add the all-purpose flour and kosher salt to the mixture and stir gently just until combined to avoid overmixing.
  5. Fold in Cranberries: Carefully fold the fresh cranberries into the batter, ensuring they are evenly distributed.
  6. Bake the Cake: Pour the batter into the prepared baking dish and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving.

Notes

  • Prepare the baking pan by spraying with baking spray or using homemade cake release to prevent sticking.
  • Zest an orange using a handheld grater or zesting tool, avoiding the bitter white pith beneath the peel.
  • Store leftover cake covered at room temperature and consume within 5 days; it also freezes well for up to 3 months.
  • This cake pairs wonderfully with hot chocolate or eggnog, making it a great holiday breakfast or dessert.
  • For more recipe tips and tricks, refer to the corresponding blog post.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 75 mg

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