Cranberry Christmas Cake Recipe

Cranberry Christmas Cake Slices on brown parchment.

5 from 15 votes

Cranberry Christmas Cake Recipe

This festive cranberry cake is simple to make and perfect for any occasion. It is made with whole cranberries, and simple pantry staples. The top of the cake has the best, sugary, buttery, flakey layer that makes this cake so scrumptious! The tartness of the cranberries are balanced by the sweetness of the cake.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: cranberry

Servings: slices

Calories: 294cal

Author: Amy Desrosiers

Cost: $4

Equipment

9x13 cake pan
parchment paper
oven (adjusted to the center rack position)
stand mixer with paddle and whisk attachments
Measuring Cups & spoons

Ingredients

3 large eggs room temperature
2 cups granulated sugar
¾ cup unsalted butter room temperature
1 teaspoon vanilla extract
2 teaspoons orange zest
2 cups all-purpose flour
12 ounces whole cranberries fresh or frozen

Instructions

Preheat the oven to 350°F. Line a 9x13 pan with parchment paper and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, add the sugar and eggs. Beat for 6 minutes. The mixture will be thick, fluffy, and ribbon-like.
Add the room temperature butter, orange zest, and vanilla extract. Beat for an additional 2 minutes on medium speed. Once done, remove the whisk attachment and swap it with the paddle attachment. Reduce the mixer speed to low and add in the flour slowly.
Once mixed, and thick, fold in the cranberries. Evenly spread the mixture into the baking pan.
Bake cake for 40-50 minutes or until the cake is golden brown with a flaky top layer. A toothpick inserted into the center of the cake will be clean once removed.
Allow the cake to cool for one hour before removing it from the pan and slicing.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition