Cranberry Christmas Cake
This Cranberry Christmas Cake is buttery, soft, and studded with bright, tart cranberries. It’s the perfect blend of festive flavor and homemade comfort—ideal for holiday mornings, cozy desserts, or gifting.
Equipment
- Mixing Bowls
- Electric Mixer or Hand Beaters
- Sifter or Fine Mesh Strainer
- Spatula
- 8x8 or 9x9 Baking Pan
Ingredients
Main Ingredients
- 2 eggs room temperature
- 1 cup granulated sugar
- 3/4 cup unsalted butter softened
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 cups fresh cranberries or frozen
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8 or 9x9 inch baking pan.
- In a large bowl, beat the eggs and sugar until pale, thick, and ribbon-like—about 5 minutes.
- Stir in the softened butter and vanilla until the batter is smooth and fragrant.
- Sift in flour and salt. Gently fold until just combined. The batter will be thick.
- Fold in cranberries carefully so they are evenly distributed throughout the batter.
- Spoon the batter into the prepared pan and press evenly to the edges with a spatula.
- Bake for 40–45 minutes, or until the top is golden and a toothpick comes out clean.
- Let cool in the pan, then slice and serve. Store loosely covered at room temperature.
Notes
This cake is best served the same day for that crisp top and tender crumb. For gifting, wrap in parchment and tie with twine for a festive, homemade treat.