Cranberry Christmas Cake

Description

Cranberry Christmas Cake is a festive, buttery cake filled with tart cranberries and a soft, tender crumb. It’s a classic holiday bake—simple to prepare but rich in flavor. The contrast between the sweet cake and slightly sour cranberries makes it especially popular during winter celebrations like Christmas gatherings.

Ingredients

Serves: 8–10 slices

2 cups fresh or frozen cranberries
2 cups all-purpose flour
1 ½ cups sugar
3 large eggs
¾ cup butter (softened)
1 tsp vanilla extract
1 tsp almond extract (optional but recommended)
1 tsp baking powder
½ tsp salt

Instructions

Preheat oven to 175°C (350°F). Grease a 9-inch round pan.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
Stir in vanilla and almond extracts.
In another bowl, mix flour, baking powder, and salt.
Gradually add dry ingredients into the wet mixture.
Fold in cranberries evenly.
Spread batter into the prepared pan.
Bake for 45–50 minutes or until golden and a toothpick comes out clean.
Let cool before slicing.

Notes

Fresh cranberries give the best tart flavor, but frozen work just as well (no need to thaw).
Almond extract enhances the holiday flavor profile—don’t skip if possible.
The batter will be thick—that’s normal.

Tips for Best Results

Toss cranberries lightly in flour before mixing to prevent sinking.
Use room-temperature ingredients for smoother batter.
Add a light sugar sprinkle on top before baking for a subtle crunch.
Serve slightly warm for the best texture.

Serving Suggestions

Dust with powdered sugar for a festive look
Serve with whipped cream or vanilla ice cream
Pair with tea, coffee, or hot chocolate

Nutritional Information (Approx. per slice)

Calories: 320
Carbohydrates: 45g
Protein: 4g
Fat: 14g
Sugar: 28g
Fiber: 2g

(Values may vary depending on ingredients used.)

Health Benefits

Cranberries are rich in antioxidants and vitamin C
Supports immune health (great for winter season)
Contains fiber for digestion
Lower fat compared to frosted cakes

Q&A

Q: Can I use dried cranberries?
Yes, but soak them in warm water first to soften, and expect a sweeter taste.

Q: Can I make it gluten-free?
Yes—use a 1:1 gluten-free flour blend.

Q: How do I store it?
Keep in an airtight container at room temperature for 2 days or refrigerate up to 5 days.

Q: Can I freeze it?
Absolutely. Wrap tightly and freeze for up to 2 months.

Q: Why is my cake dense?
Overmixing or using cold ingredients can cause heaviness—mix gently and evenly.