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Tart cranberries pair perfectly with a tender, sweet cake in this delicious Cranberry Christmas Cake. This recipe is a keeper and perfect for the holidays!

Cranberry Christmas Cake in white cake pan

*This recipe was originally published in December 2016. The photos have been updated and the post has been modified to include more recipe information.

First of all, let me start by saying – this is my kind of recipe! A Cranberry Christmas Cake that only requires a few simple ingredients. How fabulous is that? And, look how beautiful and festive this cake is – It’s the perfect Christmas treat. I was so excited to make this cake and once I took my first bite, it became my absolute favorite cake.

Recipe Ingredients

If you make one recipe this Christmas, it has to be this Cranberry Christmas Cake. It’s festive and perfect for this time of year. Simple ingredients transform into a festive holiday dessert that everyone will love! To make this recipe, you’ll need:

Eggs
Sugar
Butter – softened
Vanilla
Almond extract (optional)
Flour
Cranberries

It’s the perfect cake for so many reasons. It requires little effort and no icing is required. The tart cranberries compliment the sweet cake and you can make it for breakfast or dessert. It’s a great sweet treat if your headed to a work luncheon or holiday party. I will tell you one thing – everyone will love it and want the recipe so be prepared when they ask.

Make sure you stock up on lots of cranberries so you can make this Cranberry Christmas Cake. I’m headed back to the store today so I can make this cake for breakfast on Christmas morning. Who ever said you can’t eat cake for breakfast?

Recipe Notes

It is better to use fresh cranberries. If you only have frozen cranberries, I recommend letting them thaw for a bit before preparing the cake. Just take them out with the butter and let them both soften up a bit.
There is no baking soda or baking powder in this recipe. You will see that the most important step is to beat the eggs for 5 minutes. This provides the necessary leavening for the cake.
The almond extract is optional. If you don’t want to add, you don’t have to.
This cake also tastes great with walnuts, pecans, and almond slices added.
Sit back and enjoy this recipe because it tastes amazing! And don’t worry if you eat most of it without sharing. You can always bake another cake.
Substitute the cranberries for blueberries, blackberries and other berries to enjoy this dessert all year long.
I recommend making two cakes. One for yourself to enjoy and one to share.

Frequently Asked Questions

Can I use frozen cranberries?

Yes. This cake can be made with frozen cranberries. Let them thaw for a little while so they don’t freeze the batter when mixing them in.

How should I store the cake?

This is a great cake to make ahead of time. Cover and store the cake at room temperature for 3 days, or refrigerate for up to one week. This cake also freezes well. Wrap tightly and freeze up to 3 months.

Can I use different size pans?

Yep! Feel free to bake this recipe in different size pans. You can even use a muffin pan and mini loaf pans. Just make sure to adjust cooking times.

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