The holiday season brings warmth, joy, and the delightful aroma of freshly baked treats. This cranberry christmas cake perfectly captures that festive spirit. It’s a delightful, easy-to-make dessert that will quickly become a cherished tradition. Get ready to bake a truly delicious cake that’s perfect for sharing!
Why You’ll Love This Cranberry Christmas Cake
You will absolutely adore baking and sharing this simple cranberry christmas cake. It combines classic holiday flavors with an incredibly easy process, perfect for any home baker.
- This recipe is simple and straightforward, making it perfect for beginners.
- It is an ideal dessert for holiday gatherings and family celebrations.
- You will enjoy the vibrant, tart flavor of fresh cranberries.
- Experience a wonderfully moist and tender cake texture.
- The cake boasts a beautiful, festive appearance on any table.
Ingredients
Gather these essential ingredients to create your moist and flavorful cranberry christmas cake. This recipe focuses on fresh, quality components for the best taste.
- Wet Ingredients:
- 3 large eggs, at room temperature
- 2 cups granulated sugar
- ¾ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 2 cups all-purpose flour
- Fresh Produce:
- 12 ounces fresh cranberries, rinsed and patted dry
Notes & Substitutions
You can easily adapt this recipe to suit your preferences. Use a good quality flour for the best texture.
- Flour: All-purpose flour yields a classic crumb. For a gluten-free option, use a 1:1 gluten-free baking blend that includes xanthan gum.
- Butter: Softened butter incorporates smoothly into the batter. If your butter is cold, microwave it in 10-second intervals until soft but not melted.
- Cranberries: Fresh cranberries offer the best vibrant flavor and texture. You can use frozen cranberries, but do not thaw them first; add them directly to the batter.
- Vanilla Extract: Always opt for pure vanilla extract for the richest flavor. It enhances the sweetness and aroma of the cake significantly.
Equipment
You don’t need fancy tools to bake this wonderful cranberry christmas cake. Standard kitchen items will do the trick.
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Electric mixer (stand mixer or hand mixer works well)
- 9×13 inch baking pan
- Toothpicks for testing doneness
Instructions
Creating this delightful cranberry christmas cake is a straightforward process. Follow these steps for a perfectly baked, festive treat.
- Prep Oven and Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. This prevents sticking and ensures easy removal of your delicious cake.
- Beat Eggs and Sugar: In a large mixing bowl, combine the eggs and granulated sugar. Using an electric mixer, beat them on medium-high speed for 5-7 minutes. The mixture will become light in color, thick, and almost double in size. When you lift the beaters, the mixture should form a thick ribbon that slowly dissolves back into the bowl. This “ribbon stage” is crucial, as the eggs act as the primary leavening agent for this cranberry christmas cake. According to King Arthur Baking, the ribbon stage is essential for creating a thick, foam-like batter that gives cakes their light texture.
- Add Butter and Vanilla: Reduce the mixer speed to low. Add the softened butter and vanilla extract to the egg and sugar mixture. Mix for an additional two minutes, ensuring all ingredients are thoroughly incorporated and smooth.
- Fold in Flour: Gently add the all-purpose flour to the wet mixture. Mix on low speed, or fold it in by hand with a spatula, until just combined. Be careful not to overmix the batter; overmixing can lead to a tough cake.
- Stir in Cranberries: Add the fresh (or frozen, unthawed) cranberries to the batter. Gently stir them in using a spatula until they are evenly distributed throughout the mixture. A light dusting of flour on the cranberries before adding can help prevent them from sinking.
- Transfer to Pan: Pour the cake batter into your prepared 9×13 inch baking pan. Use a spatula to spread the batter smoothly and evenly across the bottom of the pan.
- Bake Cake: Place the pan in the preheated oven. Bake for 40-50 minutes. The cake is done when it is lightly golden brown on top and a toothpick inserted into the center comes out clean. My cake typically bakes perfectly around 43 minutes.
- Cool Completely: Remove the cranberry christmas cake from the oven and place it on a wire rack. Allow it to cool completely in the pan before attempting to slice it. Cooling is essential for the cake to set properly and prevent crumbling.
- Slice and Serve: Once cooled, cut the cake into your desired portions. For parties, I recommend smaller pieces, about 1×2 inches, making them easy to enjoy. Serve and savor your homemade festive cake!
Pro Tips & Troubleshooting
Achieve baking success with these helpful tips and learn how to fix common issues. Making a perfect holiday cranberry cake is easier than you think.
Pro Tips
- Room Temperature Ingredients: Ensure your eggs are at room temperature for maximum volume when beaten.
- Ribbon Stage: Don’t rush beating the eggs and sugar. This crucial “ribbon stage” creates air, which gives your cake its light texture.
- Flour Cranberries: Lightly toss your cranberries with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom during baking.
- Avoid Overmixing: Mix the flour until just combined. Overmixing develops gluten, leading to a dense and tough cake.
- Test Doneness: Always use the toothpick test. If it comes out clean or with a few moist crumbs, your cake is perfectly baked.
Troubleshooting
- Cake is too dense or dry: This usually happens from overmixing the batter or overbaking. Mix flour only until combined and watch the baking time closely.
- Cranberries sinking to bottom: Make sure to lightly flour the cranberries before adding them to the batter. Also, ensure your batter isn’t too thin.
- Cracked top surface: A cracked top can occur if the oven temperature is too high or the batter is too stiff. Ensure accurate oven temperature and avoid overmixing.
Serving, Storage, and Variations
This versatile cranberry christmas cake offers many serving options and can be stored for enjoyment later. Get creative with easy additions!
Serving Suggestions
- Enjoy a slice with your morning coffee or afternoon tea for a cozy treat.
- Serve it plain for a simple, elegant dessert that highlights the cranberry flavor.
- Pair it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for added indulgence.
Storage Instructions
- Room Temperature: Store leftover cake in an airtight container at room temperature for up to 3 days. Proper storage techniques, as outlined by Martha Stewart, can help baked goods stay fresh longer.
- Refrigerated: For longer storage, keep the cake in an airtight container in the refrigerator for up to 5-7 days.
- Freezing: This cake freezes beautifully! Wrap individual slices or the entire cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Variations
- Citrus & Spice: Add 1-2 teaspoons of orange or lemon zest to the batter for a bright, zesty twist. A pinch of cinnamon or nutmeg also enhances the festive flavor of this holiday cranberry cake.
- Nutty Crunch: Fold in ½ cup of chopped pecans or walnuts with the cranberries for added texture and richness.
- Simple Glaze: Drizzle a simple lemon or orange glaze over the cooled cake. Combine ½ cup powdered sugar with 1-2 tablespoons of citrus juice.
- Streusel Topping: For an extra layer of crunch, sprinkle a buttery streusel topping (made with flour, sugar, butter, and cinnamon) over the batter before baking.
Nutrition Information
Here’s an estimated nutritional breakdown for your festive cranberry christmas cake. Please note these values are approximations and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount Per Serving (approx.) |
|---|---|
| Calories | 280-320 |
| Total Fat | 12-15g |
| Saturated Fat | 7-9g |
| Cholesterol | 45-55mg |
| Sodium | 100-120mg |
| Total Carbs | 40-45g |
| Dietary Fiber | 1-2g |
| Total Sugars | 28-32g |
| Protein | 3-4g |
Disclaimer: Nutritional values are estimates. Consult a professional for precise dietary advice.
Frequently Asked Questions
You’ve got questions about this delightful cranberry christmas cake, and we have the answers! These common inquiries will help you bake with confidence.
- Can I use frozen cranberries? Yes, you absolutely can! Do not thaw them before adding to the batter. Toss them directly into the mixture.
- How far in advance can I make this cake? You can bake this cake 2-3 days in advance and store it at room temperature. It keeps well and often tastes even better the next day.
- Do I need to frost this cake? No, you do not need to frost this cake. It’s delicious on its own, perhaps with a dusting of powdered sugar or a simple glaze.
- What makes this cake festive? The vibrant red cranberries provide a beautiful holiday color, and their tart flavor pairs perfectly with the sweet cake, creating a classic festive taste.
- Can I bake this in a different pan size? While a 9×13 inch pan is recommended, you could use two 8-inch round pans, but adjust baking time (likely shorter) and monitor closely.
Conclusion
This cranberry christmas cake is truly a holiday showstopper that’s surprisingly easy to make. Its moist texture, tart cranberries, and festive appeal make it an instant favorite for gatherings or a quiet treat at home. We encourage you to try this recipe and fill your kitchen with the joyous aromas of the season. Happy baking and happy holidays!
