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–+ servings
Festive Cranberry Christmas Cake

Festive Cranberry Christmas Cake That Everyone Will Love

This Festive Cranberry Christmas Cake is a celebration of the season, bursting with tart cranberries and perfect for all dietary preferences.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs Beat until fluffy
  • 1 cup Sugar Feel free to reduce by up to ½ cup
  • ½ cup Butter Softened for easy mixing
  • 1 teaspoon Vanilla Extract Substitute with almond extract if desired
  • 2 cups All-Purpose Flour Gluten-free blend can be used
  • 2 cups Fresh Cranberries Thawed frozen cranberries can be used
Possible Variations
  • 1 ¼ cup Brown Rice Flour For gluten-free version
  • ½ cup Potato Starch For gluten-free version
  • ¼ cup Tapioca Starch For gluten-free version
  • 1 teaspoon Xanthan Gum For gluten-free version
  • ½ cup Coconut Oil or Vegan Margarine For dairy-free version
  • 1 cup Plant-Based Milk For dairy-free version
  • 2 tablespoons Flax Seeds For vegan version (to be ground for flax eggs)
  • 1 cup Blueberries or Raspberries For a fruity alternative
  • ½ cup Chopped Walnuts or Pecans For nutty addition
  • 1 tablespoon Orange or Lemon Zest For citrus twist

Equipment

  • mixing bowl
  • hand mixer
  • Baking pan
  • spatula
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Beat the eggs and sugar together on medium-high speed until thickened and light in color, about 5-7 minutes.
  3. Add softened butter and vanilla extract and beat for an additional 2 minutes until smooth and creamy.
  4. Gradually add flour into the mixture, mixing gently until just combined.
  5. Fold in the fresh cranberries gently.
  6. Pour the batter into the prepared baking pan, smoothing the surface evenly.
  7. Bake for 40-50 minutes, checking for doneness at the 40-minute mark.
  8. Cool completely in the pan on a wire rack, then slice into squares to serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

This cake is best enjoyed fresh but can be stored in an airtight container at room temperature for 3 days, or refrigerated for up to a week.

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