Cranberry Christmas Cake is a delightful treat that perfectly captures the spirit of the holiday season. With its moist, buttery crumb and tangy bursts of cranberries, it brings a festive cheer to any gathering. The zesty aroma of orange and the cozy warmth of nutmeg fill your kitchen, inviting everyone to gather around the table. This cake isn’t just delicious; it’s also incredibly easy to make, making it the perfect dessert for both newcomers and seasoned bakers alike.

What Goes into This Cranberry Christmas Cake

To whip up this festive delight, you will need the following ingredients:

2 cups + 2 tablespoons (250g) all-purpose flour, divided
2 cups (400g) granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup (113g) cold unsalted butter, cut into tiny cubes
1 cup (240ml) buttermilk
2 large eggs
1 teaspoon vanilla extract
Zest from one large orange
2 cups (200g) cranberries (fresh or frozen)
1/4 cup (50g) granulated sugar for topping
1/2 teaspoon cinnamon

Step-by-Step Cranberry Christmas Cake Recipe

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 13x9x2 inch baking pan and set it aside.
Mix the Dry Ingredients: In a large bowl, whisk together 2 cups of flour, granulated sugar, baking powder, baking soda, nutmeg, and salt until well combined.
Cut in the Butter: Using a pastry blender or your hands, cut in the cold, cubed butter until the mixture resembles coarse crumbs. This step adds wonderful richness to your cake.
Prepare the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and orange zest until fully incorporated.
Combine Wet and Dry Mixtures: Pour the wet mixture into the dry mixture. Use a fork to stir the batter just until it is moistened. Be careful not to overmix; a few lumps are okay.
Toss the Cranberries: Sprinkle the cranberries with the remaining 2 tablespoons of flour and fold them into the batter. This helps keep the cranberries from sinking to the bottom of the cake.
Spread the Batter: Pour the batter into your prepared pan, spreading it evenly.
Prepare the Topping: In a small bowl, combine the 1/4 cup of granulated sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter.
Bake: Place the pan in the preheated oven and bake for about 45 minutes. You’ll know it’s done when a toothpick inserted near the center comes out clean.
Cool and Cut: Once baked, allow the cake to cool in the pan before cutting it into squares.

Serve & Enjoy Cranberry Christmas Cake

This scrumptious cake can be served warm or at room temperature. It’s perfect on its own, but why not elevate it even further? Serve a square topped with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. If you’re feeling festive, sprinkle some extra orange zest on top for a pop of color. Pair it with a hot cup of cocoa or a warm spiced chai for the ultimate holiday treat!

Expert Tips for Cranberry Christmas Cake

Fresh vs. Frozen Cranberries: You can use either fresh or frozen cranberries; if using frozen, there’s no need to thaw them.
Storage: If you have leftovers, store them in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months. Just make sure to wrap it tightly in plastic wrap.
Customization: Feel free to add chopped nuts like walnuts or pecans for an extra crunch, or swap out cranberries for another fruit such as blueberries.

Cranberry Christmas Cake FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a slightly healthier version, though it may change the texture a bit.

2. How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s done!

3. Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day ahead and store it tightly covered. It tastes even better the next day!

This Cranberry Christmas Cake is sure to become a cherished recipe in your holiday baking collection. The combination of flavors and textures is simply irresistible, making it the perfect dessert for any festive occasion. So gather your ingredients, roll up your sleeves, and enjoy creating this amazing treat! Happy baking!

Print Recipe

Cranberry Christmas Cake

A delightful, moist cake filled with cranberries and flavored with orange and nutmeg, perfect for holiday gatherings.

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Snack

Cuisine: American, Holiday

Keyword: Christmas Cake, Cranberry Cake, Festive Baking, Holiday Dessert

Servings: 12 servings

Calories: 250kcal

Ingredients

Dry Ingredients

2 cups + 2 tablespoons all-purpose flour, divided
2 cups granulated sugar
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon nutmeg
0.25 teaspoon salt

Wet Ingredients

0.5 cups cold unsalted butter, cut into tiny cubes
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
Zest from 1 large orange

Fruits and Topping

2 cups cranberries (fresh or frozen)
0.25 cups granulated sugar for topping
0.5 teaspoon cinnamon

Instructions

Preparation

Preheat your oven to 350°F (175°C). Grease a 13x9x2 inch baking pan and set it aside.
In a large bowl, whisk together 2 cups of flour, granulated sugar, baking powder, baking soda, nutmeg, and salt until well combined.
Using a pastry blender or your hands, cut in the cold, cubed butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and orange zest until fully incorporated.
Pour the wet mixture into the dry mixture. Stir the batter just until it is moistened; be careful not to overmix.
Sprinkle the cranberries with the remaining 2 tablespoons of flour and fold them into the batter.
Pour the batter into your prepared pan, spreading it evenly.
In a small bowl, combine the 1/4 cup of granulated sugar and cinnamon. Sprinkle this mixture evenly over the top of the batter.

Baking

Place the pan in the preheated oven and bake for about 45 minutes, or until a toothpick inserted near the center comes out clean.
Allow the cake to cool in the pan before cutting it into squares.

Serving

Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream and extra orange zest.

Notes

Can use fresh or frozen cranberries; store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Customize by adding nuts or swapping cranberries for another fruit like blueberries.