There’s something about the cozy, tart burst of cranberries nestled in a tender cake that just spells holiday magic. This Cranberry Christmas Cake Recipe combines bright citrus zest with juicy cranberries, creating a festive treat that’s both comforting and delightfully fresh—perfect for any holiday gathering or tea time.
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Why You'll Love This Recipe
Honestly, this Cranberry Christmas Cake Recipe has become a staple in my holiday baking rotation because it’s festive without being overly complicated. The fresh cranberries add the perfect pop of tang, and the orange zest brings warmth that makes every bite feel like a holiday hug.
- Bright, Fresh Flavors: This cake balances tart cranberries with sweet citrus and vanilla, making it lively and irresistible.
- Simple Ingredients You Probably Have: No need for exotic pantry hunts—this cake is made from everyday staples with a festive twist.
- Moist, But Not Overwhelming: Unlike heavy holiday cakes, this one stays light and tender thanks to the fresh fruit and balanced batter.
- Great for Gifting or Sharing: It slices beautifully, making it perfect for potlucks, parties, or a thoughtful homemade gift.
Ingredients & Why They Work
Each ingredient in this Cranberry Christmas Cake Recipe plays a special role, from providing structure to adding bursts of flavor. Here’s why these work so well together—and why grabbing fresh cranberries is worth it.
- Granulated sugar: Sweetens the cake and helps create that tender, moist crumb we all adore.
- Large eggs: Eggs build structure and help the cake rise while giving it richness.
- Unsalted butter: Adds creamy flavor and moisture; be sure it’s softened for easy mixing.
- Vanilla extract: Classic flavor enhancer that deepens the cake’s warmth.
- Almond extract: Gives a gentle nutty aroma which pairs amazingly with cranberries and orange zest.
- Orange zest: Brightens the cake with citrus notes—freshly zested is key for that pop of flavor.
- All-purpose flour: The backbone of the cake, providing just the right amount of structure.
- Kosher salt: Balances the sweetness and intensifies flavor overall.
- Fresh cranberries: These tart little jewels give the cake its signature festive zing and beautiful bursts of color.
Make It Your Way
I love how flexible this Cranberry Christmas Cake Recipe is–sometimes I boost the citrus by adding a splash of fresh orange juice to the batter, or swap the almond extract for a touch of cinnamon during extra chilly days. Feel free to blend in chopped nuts or even stir in chocolate chips for a twist that suits your holiday mood.
- Variation: One year, I added chopped walnuts and a sprinkle of cinnamon on top before baking. It gave the cake a cozy crunch and elevated warm spices that everyone raved about.
- Dietary modification: For a dairy-free version, substitute the butter with coconut oil or your favorite plant-based spread, and it tastes just as rich.
- Seasonal tweak: When cranberries aren’t available, frozen ones work just fine or try swapping with fresh pomegranate arils for similar tang.
Step-by-Step: How I Make Cranberry Christmas Cake Recipe
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F. This sets the stage for even baking. Then, grease a 13×9 baking dish generously with baking spray or use my homemade cake release for a no-stick, smooth removal. Trust me, taking this simple extra step makes all the difference when it comes to clean slices.
Step 2: Beat Sugar and Eggs Until Fluffy
In a mixing bowl, combine 2 cups of granulated sugar with 3 large eggs. Beat them together for about 5 minutes until the mixture doubles in size and becomes pale and fluffy. The texture here is key—it adds air, making the cake light instead of dense.
Step 3: Add Butter, Extracts & Orange Zest
Next, mix in ¾ cup softened unsalted butter, ½ teaspoon each of vanilla and almond extracts, plus the zest of one orange (about 2 teaspoons). Beat again for another 2-3 minutes. This step folds in creaminess and that beautiful seasonal aroma.
Step 4: Fold in Dry Ingredients and Cranberries
Gently add 2 cups of all-purpose flour and ½ teaspoon kosher salt, mixing just until no streaks of flour remain. Then carefully fold in the fresh cranberries—about 2 ½ cups. Be gentle here to avoid crushing the berries and turning your batter red!
Step 5: Bake & Cool
Pour the batter into your prepared pan and bake for 42-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool completely in the pan before slicing to keep those juicy cranberries from turning your slices into a mess.
Top Tip
Through many holiday seasons, I’ve learned these few tricks can help your Cranberry Christmas Cake Recipe come out beautifully every time—it saves you from common pitfalls I once faced!
- Don’t skip the egg and sugar beating step: It might seem lengthy, but giving that mixture time to whip adds incredible fluffiness.
- Use fresh cranberries when possible: Frozen is okay, but fresh gives that perfect snap and citrusy brightness.
- Zest carefully: Only grate the orange’s colored peel, avoiding the bitter white pith beneath to keep your cake bright, not bitter.
- Cool fully before slicing: A warm cake can fall apart when cut; patience really pays off.
How to Serve Cranberry Christmas Cake Recipe
Garnishes
I love a simple dusting of powdered sugar or a drizzle of orange glaze to finish this cake—it amps up the festive look without taking away from those vibrant cranberries. Sometimes, a few fresh cranberries or sprigs of rosemary add a lovely seasonal touch, especially if you’re serving guests.
Side Dishes
This cake pairs wonderfully with a cup of spiced tea, hot cocoa, or even a glass of eggnog. For a holiday brunch, I like to serve it alongside creamy whipped mascarpone or a simple vanilla yogurt dip to balance the tartness.
Creative Ways to Present
For holiday parties, I’ve arranged slices of this cake on a wooden platter with scattered fresh cranberries and sprinkled edible gold dust for sparkle. Another fun idea is layering slices with whipped cream and cranberries in a trifle bowl to turn it into a stunning layered dessert.
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the cake tightly with plastic wrap or keep it in an airtight container at room temperature. It stays fresh for up to 5 days, making it easy to bake ahead for your holiday plans and enjoy multiple times.
Freezing
This cake freezes beautifully! I slice it and wrap individual portions in plastic wrap and foil to preserve freshness. Just thaw overnight in the fridge or on the countertop for a yummy make-ahead treat that’s just as delicious.
Reheating
To refresh the cake, I gently warm slices in the microwave for 15–20 seconds or pop pieces into a low oven (about 300°F) for 5-10 minutes. It revives the softness and makes those cranberries taste especially juicy.
Frequently Asked Questions:
Yes! Frozen cranberries work fine if fresh aren’t available. Just thaw them a bit and pat dry to avoid extra moisture affecting the batter.
Gently fold the cranberries into the batter at the very end and make sure your batter is thick enough—they should stay suspended rather than sinking to the bottom while baking.
Yes, by swapping the all-purpose flour for a gluten-free blend suitable for baking, you can adapt this recipe. Just check your flour’s instructions for measurements and baking tips.
Use a fine grater or zesting tool and only take the colorful outer peel, avoiding the bitter white pith underneath. This ensures a bright citrus flavor without bitterness.
Final Thoughts
To me, this Cranberry Christmas Cake Recipe is more than just dessert—it’s a little tradition that packages up cozy holiday vibes in every bite. I hope you give it a try and find it as comforting and festive as I do, whether you’re slicing it for breakfast, afternoon tea, or a sweet finish to your celebration. Trust me, once you bake it, it might just become a new holiday favorite for your family too.
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Cranberry Christmas Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cranberry Christmas Cake is a festive, moist, and flavorful dessert perfect for holiday celebrations. Bursting with fresh cranberries and brightened with orange zest and almond extract, it offers a delightful balance of tart and sweet. Easy to make in a 13x9 baking dish, it’s a crowd-pleasing seasonal treat that’s great for breakfast, dessert, or holiday gatherings.
Ingredients
Main Ingredients
- 2 cups granulated sugar
- 3 large eggs
- ¾ cup unsalted butter softened
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 orange zested (about 2 teaspoons loose zest)
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 ½ cups fresh cranberries
Instructions
- Preheat the oven. Set your oven temperature to 350 degrees Fahrenheit and prepare a 13x9 inch baking dish by spraying it with baking spray or applying homemade cake release. Set aside for now.
- Beat sugar and eggs. In a mixing bowl, beat the granulated sugar with eggs for 5 minutes until the mixture doubles in size and becomes fluffy.
- Add flavorings and butter. Mix in the softened butter, vanilla extract, almond extract, and orange zest, beating for an additional 2 to 3 minutes to fully incorporate.
- Add dry ingredients. Carefully add the all-purpose flour and kosher salt to the wet mixture, stirring just until combined to avoid overmixing.
- Fold in cranberries. Gently fold the fresh cranberries into the batter so they are distributed evenly without breaking them.
- Bake the cake. Pour the batter into the prepared baking dish and place it in the oven. Bake for 45 minutes, until a toothpick inserted near the center comes out clean.
- Cool before serving. Remove the cake from the oven and allow it to cool completely in the pan before slicing and serving.
Notes
- Prepare the baking pan by spraying with baking spray or using a homemade cake release to prevent sticking.
- Zesting an orange is best done with a handheld grater or zesting tool, being careful to avoid the bitter white pith beneath the peel.
- This cake stores well at room temperature covered for up to 5 days or can be frozen for up to 3 months.
- For a festive breakfast, serve slices with hot chocolate or eggnog.
- See the blog post for additional recipe tips and tricks to perfect your cake.
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: 80 mg
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