easy cranberry christmas cake recipe has always reminded me of the kind of joy my mom brought into our kitchen—warm, bright, and full of love. I’m Asmaa, 29, and some of my fondest memories come from watching her whisk, taste, and smile as the sweet aroma of baking filled the air. This festive cake, with its tart cranberries and cheerful orange glaze, feels just like those moments—comforting, beautiful, and made to be shared. For me, baking this easy cranberry christmas cake recipe isn’t just about dessert; it’s about passing down the feeling of home, one slice at a time.
Why You’ll Love This Recipe
This easy cranberry christmas cake recipe is sweet, tart, and bursting with holiday flavor. It’s easy to make, naturally gluten-free, and feels as special as a wrapped present. The almond flour keeps it tender and moist, while the orange zest and glaze bring a sparkle of freshness that cuts through the richness.
Whether you serve it at brunch or as a stunning dessert centerpiece, this cake delivers comfort and celebration in every bite. It’s forgiving, festive, and just plain joyful — the kind of cake that makes everyone linger at the table for one more slice.
Ingredients (Detailed & Humanized)
Almond Flour – Gives a soft, nutty texture and lovely golden color.
Coconut Flour – Adds lightness and helps the cake hold together.
Baking Soda & Baking Powder – For that gentle lift and fluffy crumb.
Salt – Balances the sweetness and enhances flavor depth.
Cinnamon, Ginger & Nutmeg – Warm, cozy spices that taste like Christmas morning.
Eggs – Bind everything beautifully for a rich, tender cake.
Unsalted Butter or Coconut Oil – Adds moisture and buttery flavor (your choice of dairy or dairy-free).
Maple Syrup – A naturally sweet touch with comforting caramel notes.
Vanilla Extract – Smooths out the flavors with cozy undertones.
Almond Extract – Deepens that nutty aroma and flavor.
Orange Juice & Zest – Brightens every bite and ties the glaze to the cake.
Fresh Cranberries – Juicy pops of tart color that make the cake sparkle.
Powdered Sugar – For a thick, velvety glaze that glistens like snow.
Directions (Step-by-Step Cooking Guide)
Step 1: Preheat your oven to 350°F and prepare a bundt pan. Grease it generously with butter or coconut oil, then dust lightly with coconut flour to ensure the cake releases cleanly.
Step 2: In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, salt, and all the warm spices. The blend should smell like pure holiday magic.
Step 3: In a separate bowl, whisk the eggs, melted butter, maple syrup, vanilla, almond extract, and orange juice until smooth and glossy.
Step 4: Pour the wet mixture into the dry ingredients. The batter will be thick — that’s exactly how you want it. Fold gently until everything is combined.
Step 5: Add the orange zest and cranberries. Stir just enough to distribute them evenly; you’ll see beautiful specks of red and orange throughout the batter.
Step 6: Spoon the batter into your prepared bundt pan, smoothing the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the cake cool in the pan for 10 minutes. Then carefully flip it onto a cooling rack. The scent of orange and spice will fill the kitchen — pure bliss!
Step 8: While the cake cools, make your glaze by whisking orange juice with powdered sugar until smooth and thick. Drizzle over the completely cooled cake, letting it run down the ridges for that beautiful, festive finish.
Cultural or Technique Note
This easy cranberry christmas cake recipe celebrates the classic American love for bundt cakes — simple yet elegant, festive yet homemade. Its almond and orange notes nod to European holiday traditions, while the tart cranberries add a North American twist. The bundt pan itself creates that lovely wreath-like shape that feels right at home on any holiday table.
Serving Suggestions
Serve with a cup of hot spiced tea or mulled wine.
Top with extra orange zest for a bright finish.
Pair with vanilla ice cream or whipped cream.
Enjoy as a breakfast cake with coffee on Christmas morning.
Pro Tips for Success
Use room temperature eggs — they blend more evenly.
Don’t skip the almond extract; it makes the flavor shine.
If using frozen cranberries, thaw and pat them dry first.
Let the cake cool completely before glazing to avoid melting.
Taste your glaze — adjust with more sugar or juice for balance.
Store leftovers covered to keep them moist and fragrant.
Common Mistakes to Avoid
⚠️ Overbaking: Makes the cake dry — check at 40 minutes.
⚠️ Skipping the pan prep: The bundt shape needs careful greasing and dusting.
⚠️ Adding glaze too soon: Warm cake will make it slide right off.
⚠️ Overmixing: Stir just until combined to keep the crumb tender.
⚠️ Not cooling before storage: Condensation can make the glaze soggy.
Storage & Reheating
Fridge: Store airtight for 3–4 days.
Freezer: Wrap tightly and freeze for up to 2 months.
Reheat: Warm gently on low heat or microwave slices for a few seconds. Add a drizzle of fresh glaze before serving for that just-baked touch.
Frequently Asked Questions (FAQ)
Q1: Can I use frozen cranberries?
A1: Yes, you can! Just thaw the cranberries completely and pat them dry before mixing them into the batter. This helps prevent extra moisture that could make your cake soggy while keeping those tart pops of flavor perfectly balanced.
Q2: Can I make this dairy-free?
A2: Absolutely. Simply swap the butter for refined coconut oil or a high-quality vegan butter. The texture stays soft and moist, and the subtle coconut undertone pairs beautifully with the orange and cranberry flavors.
Q3: Do I have to use almond flour?
A3: Almond flour gives this cranberry christmas cake its signature texture—light yet rich with a hint of nuttiness. However, you can try hazelnut or cashew flour for a similar result. Avoid all-purpose flour, as it changes both structure and flavor.
Q4: How can I make the glaze thicker or thinner?
A4: To thicken your glaze, whisk in more powdered sugar until it coats the spoon. For a thinner drizzle, add a small splash of orange juice at a time. Always test the consistency on a spoon before pouring—it should glide slowly, not run off.
Q5: Can I bake it in a loaf or round pan instead of a bundt?
A5: Yes, you can! This recipe is versatile. A loaf or round cake pan works well—just be mindful that bake time may vary slightly depending on the thickness of the batter. Keep an eye on it and use the toothpick test for perfect doneness.
Closing Paragraph
This Cranberry Christmas Cake brings a perfect mix of brightness, sweetness, and cozy nostalgia to your holiday table. The almond-orange base feels rich and warm, while those tart cranberries add the sparkle of winter. It’s festive, simple to make, and even more delightful to share. Serve it for brunch, dessert, or a little afternoon pick-me-up — it’s a cake that feels like a holiday hug in every slice.
Final Thoughts
Every year, I bake this cranberry christmas cake and can’t help smiling when the first whiff of orange and spice fills the air. It’s one of those recipes that feels like tradition the moment you make it — humble yet elegant, familiar yet special. Whether you’re sharing it with family or enjoying it quietly with coffee, it’s a reminder of how simple ingredients can bring such joy.
easy cranberry christmas cake recipe
Equipment
- Bundt Pan
- Mixing Bowls
- Electric Mixer
- Rubber Spatula
Ingredients
Cake
- Almond flour gives a soft, nutty texture
- Coconut flour adds lightness and helps structure (dairy- or gluten-free base)
- Baking soda & baking powder for gentle lift
- Salt balances sweetness and enhances flavor
- Cinnamon, ginger & nutmeg warm, cozy spices that taste like Christmas morning
- Eggs bind everything for a rich, tender cake
- Unsalted butter or coconut oil adds moisture and buttery flavour (or dairy-free option)
- Maple syrup natural sweet touch with caramel notes
- Vanilla extract smooths out flavours with cozy undertones
- Almond extract deepens nutty aroma and flavour
- Orange juice & zest brightens every bite and ties glaze to cake
- Fresh cranberries juicy pops of tart colour across the cake
Glaze
- Powdered sugar for thick, velvety glaze that glistens like snow
Instructions
- Step 1: Preheat the oven to 350°F and generously grease your Bundt pan (butter or coconut oil), then dust lightly with coconut flour so the cake releases cleanly.
- Step 2: In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, salt, and all the warm spices. The blend should already smell like holiday magic.
- Step 3: In another bowl, whisk the eggs, melted butter (or coconut oil), maple syrup, vanilla extract, almond extract, and orange juice until smooth and glossy.
- Step 4: Pour the wet mixture into the dry. The batter will be thick — that’s how you want it. Fold gently until everything is combined.
- Step 5: Add the orange zest and the cranberries. Stir just enough to distribute them — the vibrant specks of red and orange make the cake shine.
- Step 6: Spoon the batter into your prepared Bundt pan, smoothing the surface. Bake for 40 – 45 minutes, or until a toothpick inserted in the centre comes out clean.
- Step 7: Let the cake rest in the pan for about 10 minutes. Then carefully invert it onto a cooling rack. The scent of orange and spice will fill your kitchen — pure happiness.
- Step 8: While the cake cools, prepare the glaze by whisking powdered sugar and fresh orange juice until smooth and thick (drizzle‑able). Once the cake is completely cool, drizzle the glaze over the top, letting it run down the ridges for a festive finish.