The Holidays scream everything Cranberry, so why not a sweet, tart and tasty Cranberry Christmas Cake Recipe to celebrate! This untraditional cake, is best served in 1 inch bite size squares and so fun to include on a Dessert Charcuterie Board too.
This post may contain affiliate links. Thanks for using my links! See my Disclosure Policy here.
This recipe is adapted from Barefoot in the Kitchen. I love all things cranberry and this cake is a hidden gem recipe that I have loved.
Christmas Cranberry Pound Cake doesn't need a glaze or frosting. The baking process will make a delicious sweet and flakey topping on top. The cranberries will burst open and the cake is sweet enough to balance the tart for a fun cake recipe.
In our home we love Holiday Traditions, which include Christmas Cookies of all shapes and sizes. Who doesn't love a fun Snowman Cookie, Reindeer Cookie or my favorite an Eggnog Cookie. Add this cranberry cake to your cookie board for a fun treat.
Shopping List for Cranberry Christmas Cake
Fats: Butter
Dry Ingredients: Flour, Sugar
More Ingredients: Eggs, Almond Extract, and Fresh Cranberries
How to make Christmas Cake
Preheat oven to 350F Degrees. I use a 9x13 inch greased pan. You could try using a couple loaf pans if you wish or even smaller square or round pans which would be perfect for gifting to the neighbors.
In a mixing bowl or use a Stand Mixer cream sugar and eggs together. I love using my Bosch Universal Plus mixer. I can turn it on and let it cream and whip these ingredients together.
Cream for 5+ minutes allowing the eggs to really get light and fluffy. This will also help give the cake some lift too.
Then add softened butter and Almond Extra and cream for another couple minutes. Add All Purpose Flour until just combined and stir in whole fresh cranberries. The mixture is thick, almost like sticky cookie dough.
Spread batter into a greased 9x13 inch baking pan or line baking dish with parchment paper. You can also split between two smaller cake pans too.
Optional - I like to sprinkle a couple tablespoons of sugar on top of cake before baking to create a light and flakey top.
Bake at 350F Degrees for 45-50 minutes. Check by using a toothpick in center and it should come out clean or with only a couple large crumbs
Allow cake to cool, cut into 1 or 2 inch squares and serve
Store cake covered for 5-7 days or freeze for up to 3 months.
Variations
There are a number of fun variations to try and all are delicious. Try adding White Chocolate chips to the batter for an extra sweet taste. Throw in 2 Tablespoons Orange Zest to the batter before baking. It not only smells fantastic but gives a fun zest of flavor.
Spread on top a Cream Cheese Frosting is a fun addition as well or a quick dusting of Powdered Sugar. You can also substitute Vanilla Extra for Almond Extract or even use Orange Extract.
- White Chocolate
- Orange Zest
- Orange Extract or Vanilla Extract
- Cream Cheese Frosting
- Dusting of Powdered Sugar
Holiday Recipes
Making Holiday Recipes is fun and brings the holiday cheer into the home. Some of my favorites are Eggnog Bread, it's a quick bread recipe filled with the spices of the season. Truly a delicious recipe. Along with a simple Cranberry Orange Pound Bread.
For Cookie Exchanges we also have our favorites. These cookies never disappoint when taken to any holiday event, party, or the office.
Be sure to Follow me on Facebook, Pinterest, Instagram, and YouTube for the Latest Recipes, Tips and Tricks, and creative menu ideas!
Can I use Frozen Cranberries
Frozen cranberries can be used, but I recommend throwing them in when they are still frozen so they stay whole. The baking time will take a few minutes longer so keep an eye on your cake
How to Freeze Christmas Cranberry Cake
Wrap cooled cake in plastic wrap and then in foil. Place in Zip-lock freezer bags and freeze for up to 3 months. Remove from freezer and allow to thaw on counter until ready to serve.
Can I substitute Fruit?
This recipe is delicious, what makes it fantastic is the tart cranberries mixed with the sweet cake for a fun balance of both sweet and tart in every bite. Try adding Blueberries, sliced Strawberries, or even frozen Raspberries or Blackberries.
Join me as I celebrate Cranberry Creations with fellow bloggers. I love to see all the fun recipe creations made and to share with you!
Cranberry Creations
- Brie and Cranberry Tarts from Jen Around the World
- Coconut Cranberry Bars from Blogghetti
- Cranberry Apple Crisp from Art of Natural Living
- Cranberry Bliss Bars from Hezzi-D's Books and Cooks
- Cranberry Christmas Cake from Devour Dinner
- Cranberry Christmas Kiss Cocktail from Our Good Life
- Cranberry Crackle Tart from Karen's Kitchen Stories
- Cranberry Walnut Bars from Pandemonium Noshery
- Cranberry-Walnut Oat Bread from The Spiffy Cookie
- Lemon Cranberry Scones from Palatable Pastime
- Slow Cooker Cranberry Meatballs from Cheese Curd In Paradise
- Sourdough Cranberry Cinnamon Rolls from That Recipe
- Vegan Almond, Coconut, and Cranberry Chutney from Magical Ingredients
- Winter Sangria from Fresh April Flours
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!
Cranberry Christmas Cake
Ingredients
- 3 Eggs
- 2 Cup Sugar
- ¾ Cup Butter
- 1 teaspoon Almond Extract
- 2 Cup Flour
- 12 ounces Fresh Cranberries
- 2 Tablespoons Sugar - Garnish (optional)
Instructions
- Preheat oven to 350F Degrees. I use a 9×13 inch greased pan.
- In a mixing bowl or use a Stand Mixer cream sugar and eggs together. Cream for 5+ minutes allowing the eggs to really get light and fluffy. This will also help give the cake some lift too.
- Then add softened butter and Almond Extra and cream for another couple minutes
- Add All Purpose Flour until just combined and stir in whole fresh cranberries. The mixture is thick, almost like sticky cookie dough.
- Spread batter into a greased 9×13 inch baking pan or line baking dish with parchment paper. You can also split between two smaller cake pans too.
- Optional - sprinkle a couple tablespoons of sugar on top of cake before baking to create a light and flakey top.
- Bake at 350F Degrees for 45-50 minutes. Check by using a toothpick in center and it should come out clean or with only a couple large crumbs
- Allow cake to cool, cut into 1 or 2 inch squares and serve
- Store cake covered for 5-7 days or freeze for up to 3 months.
Notes
Variations
Try adding in one of these variations- White Chocolate
- Orange Zest
- Orange Extract or Vanilla Extract
- Cream Cheese Frosting
- Dusting of Powdered Sugar
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Sally
Made this with cranberries we picked near our camp. So easy & it was delicious. Shared some with my office. It was gone fast.
Will be on my holiday baking favorites from now on. Perfect amount of tart & sweet. I used a generous amount of almond extract since I love it. Thanks for a keeper recipe.
Devour Dinner
Hi Sally, I bet it was wonderful with fresh picked cranberries. Have a wonderful holiday!
Radha
Amazing dessert for the holidays! Looks and sounds simpleand delicious.
Devour Dinner
Thanks Radha, this is a fun Christmas Cake Recipe
Inger
Looks so easy and the perfect size for a dessert table (which I love for the holidays)!
Devour Dinner
Thank you! It's a wonderful holiday treat for sure
Jennifer
This cake looks like heaven! I need a piece of this right now
Terri Steffes
The idea of serving this in smaller portions makes perfect sense for the holidays!
Lisa Kerhin
This cake sounds delicious and I love that fresh cranberries are used.
Hezzi-D
I'm loving how easy this cake is! Need to make it soon!
Devour Dinner
It's such a great cake recipe. So easy to whip up.
Karen
I'm going to have to break out the Bosch again. I bought it a long time ago and tried it once. I need to give it a chance! This cake sounds fabulous.
Devour Dinner
I love my Bosch! It has a permanent place on the counter.
Lynn @ Fresh April Flours
So easy and I LOVE the almond extract. It's my favorite flavoring, so I knew I had to try this cake! Thanks for the recipe, Rebecca!
Devour Dinner
Thanks Friend! I have to agree, I love Almond Extract. So good.
Juli
That looks absolutely fantastic! I love the tart fruit with the flaky sugared top. I can't wait to make this for Christmas breakfast.
Devour Dinner
You will love this for a small bite on Christmas morning. Yum!
Sally
I've got to try this one TODAY!!! I want to make it in my Souper Cubes (see what you've done to me?). I just don't know about changing time or temperature for 1 cup cubes. Any difference?
Thanks once again.
Devour Dinner
Hi Sally! haha... I love my Souper Cubes too. I wouldn't fill the souper cubes all the way full. This is a more flat cake. Start with a 25 min bake time and adjust from there.