Cranberry Christmas Cake Recipe
If you’re looking to fill your holiday season with warmth, bursts of tart sweetness, and a festive centerpiece that’s sure to become an instant favorite, this Cranberry Christmas Cake Recipe is exactly what you need. Imagine tender cake crumb infused with the bright, jewel-like pop of fresh cranberries in every bite, lending a perfect balance to the natural sweetness. It’s a simple, joyful treat that’s easy enough for weekday baking yet special enough to impress your guests on Christmas morning or at any holiday gathering. Let’s dive into why this recipe will make your celebrations sparkle with flavor and cozy memories.
Ingredients You’ll Need
Gathering the ingredients for the Cranberry Christmas Cake Recipe is both straightforward and rewarding. Each component plays a crucial role: from creating the cake’s tender texture and rich flavor to adding the bright red hue that makes it truly festive.
- 2 cups all-purpose flour: Provides the structure and soft crumb essential for cake perfection.
- 2 cups granulated sugar: Sweetens the cake while helping achieve a beautiful golden crust.
- 3 large eggs: Bind the ingredients and add moisture to keep the cake luscious and tender.
- 3/4 cup unsalted butter, melted: Adds richness and a silky texture, while ensuring moistness.
- 1 teaspoon vanilla extract: Brings warmth and depth to every mouthful.
- 1 teaspoon almond extract (optional): Offers a subtle nutty aroma that pairs wonderfully with cranberries.
- 1 teaspoon baking powder: Essential leavening agent for a light, fluffy cake.
- 1/4 teaspoon salt: Enhances all the flavors, balancing sweetness perfectly.
- 2 1/2 cups fresh or frozen cranberries: The star ingredient, delivering tart bursts of flavor and festive color.
How to Make Cranberry Christmas Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C). Preparing your pan ahead of time ensures the cake bakes evenly and releases effortlessly. Grease and flour a 9×13-inch pan, or line it with parchment paper for an easier clean-up and perfect edges.
Step 2: Beat the Eggs and Sugar Until Thick
Using a mixer on high speed, beat your eggs and sugar together for about five minutes. This step is key because it incorporates air, leading to a fluffy, tender cake. You’ll notice the mixture turn pale and thick—it’s a sign you’re on the right track for that heavenly crumb.
Step 3: Mix in Butter and Extracts
Slowly pour in your melted butter along with the vanilla and optional almond extract. Fold carefully but thoroughly to maintain the airiness you created. These flavors build the foundation of your cake’s rich, warm taste, while the butter keeps every bite moist.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed, which helps the cake rise beautifully without any bitter pockets of baking powder flavor.
Step 5: Incorporate Dry Mixture Into Wet
Gently fold the dry ingredients into the wet batter. Be careful not to overmix here—a light hand keeps the cake tender. The batter should be thick yet smooth, ready to cradle those lovely cranberries.
Step 6: Add the Cranberries
Now for the crowning touch: fold in the fresh or frozen cranberries. Spread lovingly throughout the batter, these tangy bursts will brighten every bite and bring that unmistakable Christmas charm.
Step 7: Bake and Cool Your Cake
Pour the batter evenly into your prepared pan and smooth the surface with a spatula. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cake cool slightly in the pan before transferring it to a wire rack to cool completely. This gives the cake time to set perfectly without crumbling.
Step 8: Optional Decoration
If you want to elevate your Cranberry Christmas Cake Recipe to seriously festive status, dust it with powdered sugar or drizzle with a vanilla glaze. This simple touch brings elegance and a hint of extra sweetness that complements the tart cranberries beautifully.
How to Serve Cranberry Christmas Cake Recipe
Garnishes
When serving, think fresh and festive. A sprinkle of powdered sugar immediately creates a “snow-kissed” effect. For an extra pop, add a few whole cranberries or even some fresh rosemary sprigs to bring in that holiday greenery and fragrance.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream to mellow the tartness of the cranberries. For an adult twist, a drizzle of warm brandy butter or a spoonful of mascarpone adds richness and holiday indulgence.
Creative Ways to Present
To surprise your guests, cut the cake into jewel-shaped diamond slices or mini squares for a buffet style. Layering the cake with whipped cream and cranberry sauce creates a stunning trifle variation that shows off the distinct flavors in every forkful.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in an airtight container at room temperature for up to three days. The flavors actually deepen after resting, so if you have leftovers, you’re in for a treat the next day!
Freezing
If you want to make the Cranberry Christmas Cake Recipe ahead of time, it freezes wonderfully. Wrap the cooled cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. It will last up to two months, ready for your holiday celebrations whenever you need.
Reheating
Warm individual slices gently in the microwave for about 15 seconds or pop them in a low oven (about 300°F/150°C) for 5-10 minutes. This revives that fresh-baked aroma and soft crumb texture, perfect for cozy winter mornings.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work just as well and can be folded directly into the batter without thawing. They might release a bit more juice, making your cake extra moist, which is delicious.
Is almond extract necessary for the cake?
No, almond extract is optional. It adds a lovely nutty undertone that complements the cranberries, but if you don’t have it, vanilla extract alone creates a beautifully fragrant cake.
Can I substitute the butter for oil?
While butter lends a rich flavor and texture, you can use a neutral oil like vegetable or canola if needed. Just know the cake’s flavor might be slightly less buttery, yet still delicious.
How long does the cake keep fresh?
Stored properly in an airtight container, the cake stays fresh for about three days at room temperature and up to a week in the refrigerator. It’s best enjoyed within this time for the best texture and flavor.
Can I make this cake gluten-free?
Yes, by using a gluten-free all-purpose flour blend that measures cup for cup, you can create a gluten-free version. Just make sure your baking powder is gluten-free as well, and expect a similar wonderful result.
Final Thoughts
This Cranberry Christmas Cake Recipe is the kind of recipe you’ll want to pull out year after year because it offers something truly special—simplicity filled with vivid holiday flavors and a moist, tender crumb that feels like a warm hug. Whether you’re baking for family, friends, or just to treat yourself, this cake brings magic to the table and joy to the heart. Don’t wait—grab those cranberries and start baking your way into a memorable Christmas!
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Cranberry Christmas Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This Cranberry Christmas Cake is a festive, moist, and flavorful dessert perfect for the holiday season. Packed with tart fresh cranberries and a hint of vanilla and almond extract, this cake offers a beautiful balance of sweetness and tang. It’s easy to prepare and ideal for serving at Christmas gatherings or any winter celebration.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 3/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
Fruit
- 2 1/2 cups fresh or frozen cranberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Prepare the Batter: In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture is pale and thick. Then, mix in the melted butter, vanilla extract, and almond extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Mix Dry and Wet Ingredients: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing and keep the cake tender.
- Add Cranberries: Carefully fold the fresh or frozen cranberries into the thick batter, ensuring even distribution without crushing the berries too much.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Decorate (Optional): Once cooled, dust the cake with powdered sugar or drizzle with a vanilla glaze for an extra festive touch.
Notes
- For best results, use fresh cranberries but frozen cranberries are a great alternative; just do not thaw them before adding to the batter to avoid color bleeding.
- You can substitute almond extract with additional vanilla extract if preferred.
- Make sure not to overmix the batter after adding the flour to keep the cake tender.
- To make a vanilla glaze, mix powdered sugar with a little milk and vanilla extract until drizzling consistency is achieved.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
