If you only make one thing I post this holiday season, let it be this Cranberry Christmas Cake. I am so excited about this recipe. The ingredients are simple, the steps are fun, and it could not be more delicious. Even if you’re not a cranberry fan, you might change your tune after a bite of this amazing cake. If you really can’t go there with the cranberries, promise me you’ll at least make this Gingerbread Cake.
One of the things that makes this cake unique and extra delicious is the step of whipping the eggs and sugar together for 5-7 minutes. The recipe doesn’t have baking soda or baking powder in it. So whipping the eggs for so long is what becomes the leavening agent in the cake. As a bonus, it also creates a slight, crust-like top that complements the inner texture of the cake perfectly.
Throw in the tart pop of the cranberries, and it’s a flavor combination you will not want to stop eating. Believe me! I literally had to get this cake out of the house to stop myself from eating the entire cake. I’m telling you people will rave about this cake after just one bite.
More Great Cakes for the Holidays
- Out of this World Carrot Cake
- Andes Mint Chocolate Bundt Cake
- Raspberry Shortcake Dessert
- Jewish Apple Cake
- Pumpkin Coffee Cake
- Tres Leches Cake
step-by-step pictures for how to make cranberry christmas cake
Tips for making Cranberry Christmas Cake
- Start with room temperature eggs. If the eggs are in the fridge, put them in a bowl of warm water to get them to room temperature quicker.
- Set a timer for 5 minutes when whipping the eggs and sugar. Make sure you do it for at least 5 minutes. The batter will be thick and fold down on itself when dripping off the beaters (see picture in step-by-step photos). This is how you know when to stop beating the batter. If at 5 minutes it hasn’t reached that consistency, continue beating for 2 more minutes.
- Always use fresh cranberries–not canned. You can also use frozen cranberries. Thaw the cranberries before adding them to the batter.
- Do not tightly cover the cake when storing it. One of the unique features of this cake is the slight crust it creates as it cooks. If you tightly cover the cake, it will cause the crust to soften.
- This recipe works best baked in a 9×13 baking dish.
- The recipe calls for both vanilla and almond extract. I highly recommend using both. If you don’t have almond extract, you can substitute it for more vanilla and still get a delicious result.
- Do not frost this cake. As stated above, the slight crust is an important texture of the cake. A light dusting of powdered sugar is all you need for this Cranberry Christmas Cake.
- 9×13 Baking Dish
- Hand Mixer or Stand Mixer
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Rubber Spatulas
- 3 eggs, room temperature
- 2 cups granulated sugar
- ¾ cup butter, softened
- 1 tsp vanilla
- ½ tsp almond extract
- 2 cups all-purpose flour
- 12 oz fresh cranberries
- Grease or spray a 9x13 baking dish. Set aside.
- Preheat oven to 350 degrees.
- Use a hand mixer or stand mixer to beat the eggs and sugar for 5-7 minutes until thick and foamy. The batter will fold down slower off the beaters when consistency has been reached.
- Add butter and vanilla. Mix for 2 minutes.
- By hand, mix the flour 1 cup at a time until just combined. Don't overmix.
- Stir in the cranberries until just combined.
- Spread batter into prepared baking dish.
- Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the center comes out clean. The top of the cake should be a nice light-brown color.
- Let cool completely before serving.
Perfect Recipes for the Holidays