easy cranberry christmas cake recipe
This festive Cranberry Christmas Cake combines the warmth of almond‑orange flavors, tart fresh cranberries and a silky glaze — designed to make every slice feel like home.
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.
Notes
This version of cranberry‑orange cake blends the warmth of holiday spices, the nutty richness of almond flour and the bright tang of orange and cranberries. It draws from many gluten‑free/almond‑based holiday cakes. For example, almond flour cranberry‑orange cakes incorporate similar flavour and binding techniques. :contentReference[oaicite:0]{index=0}