Cranberry Christmas Cake – A Festive, Sweet-Tart Holiday Favorite

There’s a certain magic in holiday baking—the aroma of butter melting into flour, the sweetness of sugar whisked with eggs, and the bright burst of seasonal fruits like cranberries folded into a warm winter batter. When the holiday season arrives, kitchens everywhere are transformed into cozy hubs of creativity, warmth, and indulgence. And among all the treats that make December so delicious, few desserts embody the spirit of Christmas quite like cranberry Christmas cake.

This cake is more than just a dessert—it’s a holiday tradition. It’s the kind of recipe you pull out every December and bake while Christmas music plays softly in the background or the fireplace crackles nearby. With its soft, buttery crumb and festive red cranberries studding every slice, it delivers all the flavors and feelings of the holiday season in a single bite. The tartness of the cranberries balances perfectly with the sweetness of the cake, creating a harmony that’s irresistible and beautifully seasonal.

One of the best things about cranberry Christmas cake is how incredibly simple it is to make, yet how impressive it looks when sliced. Those ruby-red berries create a stunning pop of color that turns every piece into a moment of holiday joy. And unlike many holiday desserts that require rolling, shaping, or frosting, this cake only needs a few minutes of preparation before it bakes into golden perfection.

The texture is another standout feature. Thanks to a rich batter made with butter and eggs, the cake is delightfully dense yet tender—almost like a cross between pound cake and coffee cake. It’s sturdy enough to cut clean slices but soft enough to melt in your mouth. The cranberries burst as they bake, releasing little pockets of bright, tangy flavor that make the cake undeniably addictive.

This cake isn’t overly sweet, which makes it ideal for both dessert and brunch. It pairs beautifully with a hot cup of coffee, tea, mulled cider, or hot cocoa. Whether served after a holiday dinner or enjoyed on Christmas morning, it feels right at home in every festive setting.

Let’s pull out the mixing bowls and get into the holiday spirit with this timeless, crowd-pleasing recipe.

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Ingredients:

• 2 cups fresh cranberries
• 1 cup granulated sugar (for cranberries)
• 1 cup unsalted butter, softened
• 1 1/4 cups granulated sugar (for batter)
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon orange zest (optional but recommended)
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• Powdered sugar, for dusting (optional)

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Instructions:

1. Prep the cranberries.
   Toss fresh cranberries with 1 cup of sugar in a bowl and set aside to macerate.
2. Cream the butter and sugar.
   In a large mixing bowl, cream together the softened butter and 1 1/4 cups sugar until light and fluffy.
3. Add eggs and vanilla.
   Beat in the eggs one at a time, mixing well after each addition. Add vanilla extract and orange zest.
4. Mix dry ingredients.
   In a separate bowl, whisk together flour, salt, and baking powder.
5. Combine wet and dry.
   Slowly add the dry mixture to the wet mixture, stirring until just combined. The batter will be thick.
6. Fold in cranberries.
   Gently fold the sugared cranberries into the batter, distributing them evenly.
7. Transfer to baking pan.
   Spread the batter into a greased 9×13 baking dish or a large loaf pan.
8. Bake.
   Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and serve.
   Let the cake cool completely, then dust with powdered sugar if desired before slicing.

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Tips & Tricks

• For extra moisture: Add 2 tablespoons of orange juice to complement the zest.
• Make it more festive: Add a sprinkle of cinnamon or nutmeg to the batter.
• Use frozen cranberries: No need to thaw—just toss in sugar and add.
• Avoid overmixing: This keeps the cake tender.
• Try different shapes: Loaf pans, mini loaves, or bundt pans work beautifully.

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Variations

Cranberry Almond Cake:
Add 1 teaspoon almond extract and top with sliced almonds before baking.

White Chocolate Cranberry Cake:
Fold in 1/2 cup white chocolate chips for a sweet creamy contrast.

Glazed Cranberry Cake:
Top with a simple orange glaze made from powdered sugar and orange juice.

Cranberry Nut Cake:
Mix in chopped pecans or walnuts for crunch.

Spiced Cranberry Christmas Cake:
Add cinnamon, ginger, and cloves to create warm holiday spice.

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Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Pair with hot chocolate, coffee, or mulled wine.
• Slice and serve as a holiday brunch treat.
• Wrap individual slices for festive edible gifts.
• Dust with powdered sugar for a snowy Christmas look.

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Storage Information

• Room temperature: Store tightly covered for up to 3 days.
• Refrigerator: Keeps well for 5–6 days.
• Freezer: Freeze slices for up to 3 months. Thaw at room temperature.
• Warm in the microwave for 10–15 seconds before serving for best texture.

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FAQ

Can I use dried cranberries?
Not recommended—the texture will be different. Fresh or frozen works best.

Can I reduce the sugar?
Yes, but keep in mind cranberries are very tart, so sweetness balances them.

Can I make this gluten-free?
Use a 1:1 gluten-free flour blend.

Can I make this ahead?
Absolutely—this cake tastes even better the next day.

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History / Fun Facts

Cranberries have long been associated with winter holidays thanks to their vibrant color and seasonal harvest. Early American settlers quickly embraced them, using the tart berries in sauces, preserves, and baked goods. Cranberry cakes became popular holiday staples due to their long lasting freshness and ability to brighten winter dishes with color and flavor.

Today, cranberry Christmas cake is a beloved seasonal tradition in many households. It represents everything cozy and festive—bright colors, warm flavors, and a rustic simplicity that makes the holidays feel a little more magical.