Cranberry Christmas Cake

Cranberry Christmas Cake is a delightful blend of tart cranberries and buttery goodness, perfect for holiday gatherings.

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Prep Time 20

Cook Time 50

Cooling Time 30

Total Time 1 40

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

3 large Eggs beat until thick and pale for a light texture
1 cup Sugar reduce by ½ cup for less sweetness
1/2 cup Butter (softened) using high-quality butter enhances flavor
1 tsp Vanilla Extract almond extract can be used for a unique twist
2 cups All-Purpose Flour for gluten-free use a blend of brown rice flour, potato starch, and xanthan gum
12 oz Fresh Cranberries thaw if using frozen for easier mixing

Equipment

9x13-inch baking dish
Stand mixer
spatula
wire rack

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and butter the 9x13 inch baking dish.
In a stand mixer, beat the eggs and sugar on medium-high speed for 5-7 minutes until thick and pale.
Add softened butter and vanilla extract, mix at medium speed for another 2 minutes until creamy.
Gradually stir in the all-purpose flour until just combined, then fold in the fresh cranberries.
Pour the thick batter into the prepared baking dish, spreading it evenly.
Bake for 40-50 minutes, until lightly browned on top and a toothpick comes out clean.
Allow the cake to cool completely in the pan on a wire rack before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store slices at room temperature, loosely covered for up to 3 days. Refrigerate for up to a week, or freeze for longer storage.

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