Cranberry Christmas Cake with Orange Cream Cheese Icing
This festive cranberry Christmas cake features a buttery sponge filled with tart cranberries and topped with a light, citrusy orange cream cheese icing — the perfect holiday dessert that’s as beautiful as it is delicious.
Equipment
- Mixing Bowls
- Electric Hand Mixer or Stand Mixer
- 9-inch Bundt or Round Cake Pan
- Rubber Spatula
- Cooling Rack
Ingredients
For the Cake
- 1 cup butter softened
- 1 cup caster sugar or superfine sugar
- 4 eggs room temperature
- 1 3/4 cups all-purpose flour spooned and leveled
- 1 1/2 cups fresh cranberries plus more for topping if desired
For the Orange Cream Cheese Icing
- 8 oz cream cheese softened
- 1/3 cup heavy whipping cream chilled
- 1 cup icing sugar (powdered sugar) sifted
- 2 tbsp fresh orange juice or clementine juice
- 1 tsp Cointreau or orange extract optional, for extra flavor
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt or round cake pan.
- Cream the butter and caster sugar together until pale and fluffy using an electric mixer.
- Add eggs one at a time, mixing well after each addition. The mixture should be light and smooth.
- Gently fold in the flour until a thick batter forms. Do not overmix.
- Fold in the cranberries evenly throughout the batter.
- Transfer the batter to the prepared cake pan. Smooth the top and bake for 35–40 minutes, or until golden and springy to the touch.
- Cool in the pan for 10 minutes, then remove and let cool completely on a wire rack before frosting.
- To make the icing: Beat cream cheese, powdered sugar, orange juice, and Cointreau (if using) until smooth. In a separate bowl, whip cream to stiff peaks, then fold into the cream cheese mixture.
- Spread or pipe the icing over the cooled cake. Decorate with sugared cranberries or orange zest curls if desired.
Notes
Wrap the unfrosted cake tightly in plastic wrap if baking ahead. Frost just before serving for best texture and appearance. Use leftover frosting as a dip for graham crackers or cookies!