Cranberry Christmas Cake

This Cranberry Christmas Cake recipe effortlessly combines tart cranberries with a buttery, tender crumb for a festive holiday dessert that's both beautiful and simple to make. Ready from start to finish in just one hour with minimal prep, this show stopping cake makes a stunning addition to your Christmas table, boasting the perfect balance of sweet and tart flavors and an eye catching presentation thanks to the vibrant cranberries. Whether you need a make ahead dessert or something to impress last minute guests, this easy Christmas cake delivers on both timing and flavor.

I first made this Cranberry Christmas Cake looking for a holiday dessert that was both beautiful and manageable during the busiest time of year. As soon as I served it, my family raved about the way the buttery cake balanced the cranberries' tartness, and that unexpected almond aroma quickly made it a holiday staple. Now, every December, I'm asked to bring this signature cake to all our festive gatherings because there are never leftovers and guests always request the recipe.

Gather Your Ingredients

• Large eggs at room temperature: Room temp eggs create a stable emulsion for a light, airy cake texture; be sure to let them sit out for 30 minutes before baking for the best rise.
• Granulated sugar: Provides structure and balances cranberry tartness; regular white sugar ensures even crumb and classic flavor, though you can use coconut sugar for a caramel note.
• Unsalted butter, softened: Softened butter (not melted) properly creams with sugar for a tender crumb; use high quality, real butter for best flavor and sub dairy free stick butter as needed.
• Vanilla extract: Adds familiar warmth and aromatic depth that highlights the cake's sweetness; pure extract gives a cleaner finish than imitation, but either works in a pinch.
• Almond extract: The secret to a sophisticated holiday cake, almond extract lifts and enhances the cranberry flavor; don't skip this, but you may sub with all vanilla for nut allergies.
• All purpose flour: Gives the cake structure and tenderness; measure carefully and sift first for best results; can use one to one gluten free blend for allergies.
• Fresh cranberries: Bright, tart fruit that gives color and tang; always use fresh if possible but frozen can be used straight from the freezer without thawing to prevent bleeding.
• Powdered sugar for garnish: Dusts the finished cake for a snow like, festive look; sift just before serving for best appearance, or skip for less sweetness.

How to Make Cranberry Christmas Cake

Prepare Your Baking Environment:

Preheat your oven to 350°F (175°C), an exact temperature that ensures an even, tender bake and a golden top. Generously coat a 9 by 13 inch baking pan with non stick spray, thoroughly covering corners and sides so the finished cake releases cleanly, preserving its attractive shape for serving.

Create the Base Batter:

Combine the three large eggs and two cups of sugar in a large bowl, beating on medium high speed with an electric mixer for four to five minutes. The mixture should turn noticeably lighter and thicken to soft peaks when lifted, indicating enough aeration for a lighter, more tender cake texture.

Incorporate the Butter and Flavorings:

Add three quarters cup softened unsalted butter, one teaspoon vanilla extract, and one teaspoon almond extract to the egg sugar mixture. Mix on medium speed for exactly two minutes; this timing emulsifies the butter and extracts into the batter for even distribution, yielding a moist crumb without heaviness.

Add Dry Ingredients:

Gradually add two cups all purpose flour, mixing on low speed only until incorporated. Stop as soon as the flour disappears to prevent gluten development, which can cause toughness; scrape bowl sides with a spatula for complete mixing.

Fold in Cranberries:

Gently fold in twelve ounces of fresh cranberries using a rubber spatula, taking care not to crush the berries. Mix only until the cranberries appear evenly suspended, ensuring whole bursts of tart flavor throughout the cake.

Bake to Perfection:

Spread the batter evenly into your prepared pan and bake in the preheated oven for forty to fifty minutes. The cake is ready when a toothpick inserted into the center comes out clean with just a few moist crumbs and edges start to pull away from the pan.

Cool and Garnish:

Allow the cake to cool fully in the pan on a wire rack for about two hours so it sets and develops full flavor. Once cooled, dust generously with powdered sugar using a fine mesh sieve, creating a festive, snow like effect that's perfect for the holidays.

When I perfected this recipe, I realized the true magic comes from using real almond extract, which transforms the cake into something guests always remember. My mother in law, who claims she dislikes fruit desserts, once asked for the recipe after helping herself to a second slice, and now this cranberry cake is a family tradition at our holiday table.

Smart Swaps and Variations

This Cranberry Christmas Cake shines in its adaptability: for a gluten free version, swap all purpose flour with a high quality cup for cup gluten free blend—I've had consistent results with both King Arthur and Bob's Red Mill brands. Seasonal variations are easy: use blueberries or raspberries for a spring or summer version, or even combine mixed berries for a colorful twist. For friends who love extra flavor, fold in citrus zest like orange or lemon, or stir in half a cup of white chocolate chips or toasted pecans for special occasions.

How to Store and Reheat Cranberry Christmas Cake

For optimal freshness, let the cake cool completely before covering tightly with plastic wrap or transferring slices to an airtight container. This Christmas cake lasts up to three days at room temperature while remaining moist, making it ideal for advance baking. For long term storage, wrap slices or the whole cake in plastic wrap and a second layer of aluminum foil before freezing up to three months; thaw overnight in the refrigerator and bring to room temp before serving, then dust with powdered sugar for best appearance.

What to Serve with Cranberry Christmas Cake

This festive cake pairs perfectly with lightly sweetened whipped cream or a dollop of vanilla custard sauce for elegant dinners. For an indulgent dessert, serve warm slices with vanilla ice cream—the contrast of warm crumb and cold cream is irresistible. It also makes a cozy holiday treat alongside coffee, hot chocolate, or spiced chai, and works beautifully as part of a brunch spread beside cheeses like brie or camembert for a sophisticated grazing table.

Nutritional Benefits

While indulgent, this cake is boosted by the nutritional value of real cranberries, which provide antioxidants, vitamin C, E, and K, plus manganese and fiber. Cutting sugar down to one and a half cups can satisfy those preferring a tarter dessert, and swapping part of the butter for applesauce can lower saturated fat without sacrificing moisture. Using gluten free flour makes this recipe accessible to those with sensitivities, and the almond extract typically contains no actual nuts for most dietary needs.

Recipe Success Tips

If your cake turns out dense rather than light, it's often due to overmixing after the flour is added—stop as soon as you see no raw flour. If the cake browns too quickly, tent loosely with foil halfway through baking, especially if using a dark colored pan. For cleaner slices, make sure the cake is completely cool and use a sharp knife wiped clean after each cut to prevent sticking and preserve the pretty crumb.

This Cranberry Christmas Cake brings festive color and holiday flavor to every table, offering a simple yet elegant dessert you'll be proud to share. Make it your own holiday tradition and enjoy rave reviews from friends and family every time you serve it!

Common Questions About This Recipe

→ What type of cranberries should I use?

Fresh cranberries work best for tartness and texture, but thawed frozen cranberries are a good substitute.

→ How do I prevent the cake from sticking?

Prep your baking pan with non-stick spray or parchment paper to help with easy removal.

→ Can I use a different extract instead of almond?

Yes, you can swap almond extract for more vanilla or orange extract for a citrusy note.

→ How do I know when the cake is done?

Bake until the top is golden and a toothpick inserted comes out clean, about 40-50 minutes.

→ Should the cake be served warm or cooled?

Let the cake cool completely before slicing. It holds together best and flavors develop as it cools.