Cranberry Christmas Cake
This Cranberry Christmas Cake is a festive, buttery dessert packed with tart cranberries and a crisp sugary top — no frosting needed. It’s simple, nostalgic, and perfect for sharing during the holidays.
Equipment
- 9x13-inch baking dish
- Hand or Stand Mixer
- Mixing Bowls
- Rubber Spatula
Ingredients
Main Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 0.75 cup butter softened
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 12 oz fresh cranberries
Instructions
- Preheat oven to 350°F. Generously butter a 9x13-inch baking dish.
- In a large mixing bowl, beat eggs and sugar together for 5–7 minutes until thick, pale yellow, and doubled in volume.
- Add softened butter and vanilla extract. Blend until silky and smooth.
- Gently fold in the flour just until incorporated. The batter will be thick.
- Stir in the cranberries until evenly distributed.
- Spread the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 40–50 minutes or until golden on top and a toothpick inserted in the center comes out clean.
- Cool completely in the pan before slicing into squares. Serve and enjoy.
Notes
If using frozen cranberries, toss them in straight from the freezer — no need to thaw. The batter is thick by design; it creates that perfect golden top and chewy crumb.