Cranberry Christmas Cake

If you are searching for a festive dessert that feels both nostalgic and effortless this cranberry christmas cake is my favorite solution every holiday season I rely on it for gatherings because it comes together with very little fuss yet offers vibrant bursts of tart cranberry in every soft buttery bite

I still remember making this cake for the first time when relatives dropped by unexpectedly It is now the cake everyone requests each December and the smell alone signals the start of the holiday season in my home

Gather Your Ingredients

• Eggs: three large at room temperature for structure and lift quality eggs create the cake’s trademark light texture
• Sugar: two cups granulated for both sweetness and a tender crumb use pure cane sugar for best results
• Butter: three quarters cup softened for rich flavor and moisture European style butter gives an extra creamy note
• Vanilla extract: one teaspoon pure vanilla balances the cranberries and gives warmth choose real vanilla if possible
• Flour: all purpose for the perfect foundation sift flour for a fluffier cake
• Cranberries: fresh twelve ounces needed for bursts of tartness pick plump firm berries and rinse well

How to Make It

Prepare the oven and pan:

Preheat your oven to three hundred fifty degrees Fahrenheit and thoroughly butter a nine by thirteen baking pan to ensure the cake releases easily and has golden edges

Beat eggs and sugar:

In a large mixing bowl with a stand or hand mixer whisk the eggs and sugar together on medium high speed for five to seven minutes Continue until the mixture is pale yellow thickened and doubled in volume This step builds the cake’s structure since the eggs act as your leavening agent When you lift the beaters the batter should cascade in a ribbon

Incorporate butter and vanilla:

Add the softened butter and vanilla extract Blend for two more minutes until smooth and evenly combined The batter should be silky with no lumps of butter

Fold in flour:

Sprinkle in the flour gently mixing just until the batter is cohesive Avoid over mixing at this stage to keep your cake soft and tender The batter will be thick

Stir in cranberries:

Gently fold in the fresh cranberries with a spatula to ensure an even distribution and prevent crushing their shape adds delightful pops of tartness

Spread and bake:

Pour the batter into the prepared pan and level the top with a spatula Place in the center of your preheated oven Bake for forty to fifty minutes until the surface is lightly golden and a toothpick inserted in the center emerges clean My perfect timing was forty three minutes

Cool and cut:

Allow the cake to cool completely on a wire rack before slicing This keeps the moisture locked in For party friendly servings cut into bite sized inch wide squares

Every time I make this cake I look forward to the bright tartness of the cranberries They remind me of helping my grandmother pick fresh berries while she told stories of snowy Christmas mornings This cake is always the centerpiece of our December table

Flavor Boosters

You can swap half the sugar for light brown sugar for a deeper caramel note If unsalted butter is what you have add an extra pinch of salt For a nutty crunch fold in a handful of toasted pecans or walnuts with the cranberries when mixing the batter

Serving Suggestions

Dust slices lightly with powdered sugar for an elegant snowy finish Serve with a dollop of whipped cream for extra indulgence or pair with a scoop of vanilla ice cream when warm I have even diced leftovers and used them as a topping for breakfast yogurt or French toast

Creative Twists

When cranberries are out of season frozen berries work as an excellent substitute Add them straight from the freezer to prevent the cake from becoming too moist You can also experiment with a blend of cranberries and dried cherries for a layered tart sweetness

This Cranberry Christmas Cake stays moist longer than most and begs to be shared with family and friends Serve it with a smile and enjoy every tart sweet bite

Common Questions About This Recipe

→ Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well. Add them straight from the freezer without thawing to prevent excess moisture affecting the cake's texture.

→ How do I know when the cake is done?

Check for a light golden top and insert a toothpick near the center. If it comes out clean or with a few moist crumbs, your cake is ready.

→ Can this dessert be made ahead?

Absolutely. Allow the cranberry cake to cool completely, then store in an airtight container for up to 3 days. It stays moist and flavorful.

→ What can I serve with cranberry cake?

It pairs nicely with vanilla ice cream, whipped cream, or a dusting of powdered sugar for added holiday charm.

→ How should I store leftovers?

Store any leftover slices in an airtight container at room temperature for a day or in the fridge for up to 3 days.