Cranberry Christmas Cake Recipe

Introduction

This Cranberry Christmas Cake is a festive, flavorful treat perfect for the holiday season. With tart fresh cranberries and a moist, buttery crumb, it’s a delightful addition to any celebration table.

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 baking pan by spraying it with non-stick baking spray.
2. Step 2: In a large bowl, beat the eggs and sugar together with an electric mixer until the mixture is slightly thickened and light in color. It should form soft peaks when you lift the beaters.
3. Step 3: Add the softened butter, almond extract, and vanilla extract to the egg mixture and continue mixing for about two minutes until well combined.
4. Step 4: Gradually add the all-purpose flour, mixing just until it is incorporated. Avoid overmixing to keep the cake tender.
5. Step 5: Gently fold in the fresh cranberries until they are evenly distributed 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 into the center comes out clean.
7. Step 7: Allow the cake to cool completely in the pan before cutting it into slices.
8. Step 8: Dust the top with powdered sugar just before serving for a festive touch.

Tips & Variations

• For added texture, toss the cranberries in a tablespoon of flour before folding them into the batter to prevent sinking.
• Swap almond extract for orange zest for a different citrus aroma.
• Serve with whipped cream or a cream cheese glaze for extra indulgence.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to one week or freeze tightly wrapped for up to 3 months. Reheat slices gently in the microwave before serving, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used. Just thaw and drain them well before folding into the batter to avoid excess moisture.

Can this cake be made gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free to make this recipe suitable for gluten-sensitive eaters.

Cranberry Christmas Cake Recipe

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★★★★★

4.4 from 107 reviews

A festive and moist Cranberry Christmas Cake featuring fresh cranberries blended into a buttery, vanilla and almond-flavored batter, topped with a light dusting of powdered sugar. Perfect for holiday celebrations, this cake offers a delightful balance of tart and sweet in every slice.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 large eggs (room temperature)
• 3/4 cup unsalted butter (softened)
• 1 tsp vanilla extract
• 1 tsp almond extract

Dry Ingredients

• 2 cups all-purpose flour
• 2 cups sugar

Fruit

• 12 oz fresh cranberries

Garnish

• Powdered sugar for garnish

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it is hot and ready for baking when the batter is prepared.
2. Prepare the baking 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 3 large eggs and 2 cups of sugar until the mixture is slightly thickened and light in color, forming peaks when beaters are lifted.
4. Add butter and extracts: Incorporate 3/4 cup softened butter, 1 tsp almond extract, and 1 tsp vanilla extract into the beaten eggs and sugar mixture. Continue mixing for about two minutes until fully combined.
5. Fold in flour: Gradually add 2 cups of all-purpose flour to the wet mixture. Stir gently just until the flour is combined to avoid overmixing.
6. Add cranberries: Fold in 12 oz of fresh cranberries evenly into the batter, ensuring the fruit is distributed throughout.
7. Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven at 350°F 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 before serving.

Notes

• Ensure eggs are at room temperature for better volume when beaten.
• Fresh cranberries add tartness; frozen can be used but thaw and drain excess moisture.
• Do not overmix once flour is added to keep the cake tender.
• Use non-stick spray or line with parchment paper to prevent sticking.
• Cooling completely before slicing helps maintain slice integrity.
• Powdered sugar can be substituted or combined with a light glaze for added sweetness.

Keywords: cranberry cake, Christmas dessert, holiday cake, festive cake, fresh cranberry recipe, almond extract cake