The holidays are a time for sweetness and simplicity, and this cranberry Christmas cake is an ideal dessert for the season. It’s mixed up in a single bowl and studded with scarlet, tangy cranberries.
Fresh cranberries are plump, deep red, tart, and in season during the holidays. This cake is a wonderful way to enjoy the fruit while it’s fresh. By the way, if you love fruit you should give our Cranberry Pistachio Shortbread Cookies or our Cranberry-Orange Pecan Bread a try.
This recipe provides a great holiday option. Between the cookies, candies, fudge and the pies and the cakes, we all can start to feel like we want something that’s not as overpoweringly sweet. If you have people in your world who aren’t into all the sugary confections, this cake could make a great treat for them.
Cranberry Christmas Cake is incredibly simple to make and delicious. It has a nice balance of sweetness with a slight hint of tanginess. It feeds 16 which means it’s perfect for a holiday party.
How to make Cranberry Christmas Cake
Ingredients
- 3 large eggs, room temperature
- 2 cups sugar
- 3/4 cup butter, softened
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 2-1/2 cups fresh or frozen cranberries, thawed
- 2/3 cup chopped pecans
Directions
- Preheat oven to 350°.
- In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans.
- Spread in a greased 13×9-in. baking dish.
- Bake until a toothpick inserted in the center comes out clean, 45-50 minutes.
- Optional topping: If desired, serve each piece with whipped cream and a cranberry.
Can you freeze this Christmas cake with cranberries?
This cake freezes well up to three months if properly stored. The key is wrapping it well to prevent freezer burn. Try wrapping with plastic wrap and then a layer of heavy-duty aluminum foil. Thaw at room temperature.
