There’s something magical about the tangy burst of cranberries nestled in a moist, buttery crumb — that’s exactly what makes this Festive Cranberry Cake Recipe a standout at any holiday gathering. Fresh, zesty, and full of warm almond and orange notes, it’s one of my favorite cakes to bake when the season calls for something special yet simple.
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Why You'll Love This Recipe
Let me tell you why I keep coming back to this Festive Cranberry Cake Recipe every holiday season. It’s that perfect balance of sweet and tart, with cozy flavors that instantly make the kitchen feel like a celebration. Plus, it’s incredibly straightforward to make — perfect for both seasoned bakers and those new to holiday baking.
- Simplicity: You only need a handful of everyday ingredients, yet the result feels elegant and festive.
- Flavor Harmony: The orange zest and almond extract add layers of warmth that complement the cranberries beautifully.
- Versatile Serving: Enjoy it as a breakfast treat, afternoon coffee companion, or a light dessert with friends and family.
- Make-Ahead Friendly: It stores well and can be frozen, making your holiday prep much easier.
Ingredients & Why They Work
This cake is a testament to how a simple lineup of ingredients can create magic when combined thoughtfully. Here’s a quick rundown on each star and why I recommend choosing them carefully.
- Granulated sugar: Sweetens the cake and helps it rise when beaten with eggs.
- Eggs: Vital for structure and moisture; beating them well gives the cake a light texture.
- Unsalted butter: Adds richness and tenderness; make sure it’s softened for easy mixing.
- Vanilla extract: Brings a familiar warmth and balances the citrus and almond notes.
- Almond extract: A little goes a long way, offering that cozy, nutty essence perfect for the holidays.
- Orange zest: Freshly grated zest adds bright, citrusy aroma and tang that lifts the cranberries.
- All-purpose flour: The foundation of any good cake; it keeps things tender but sturdy.
- Kosher salt: Enhances all the flavors, especially the sweetness and nuttiness.
- Fresh cranberries: The star ingredient — fresh ones give a wonderful tart burst and lovely texture.
Make It Your Way
I love tweaking this Festive Cranberry Cake Recipe depending on what’s in my pantry or mood. Feel free to personalize it — baking is always so much more fun when you add your own twist!
- Add nuts: Toasted pecans or walnuts bring a lovely crunch — I once added chopped pecans and it made the texture even more interesting.
- Spices: A pinch of cinnamon or nutmeg can warm up the flavors even more if you enjoy that cozy holiday vibe.
- Gluten-free adjustment: Swap in a 1:1 gluten-free flour blend for a cake everyone can enjoy — I’ve done this successfully with no noticeable difference.
- Cranberry alternatives: Dried cranberries soaked in orange juice also work if fresh aren’t available, though fresh adds that wonderful pop.
Step-by-Step: How I Make Festive Cranberry Cake Recipe
Step 1: Prep your pan and preheat the oven
Start by setting your oven to 350°F (175°C). Grease a 13×9-inch baking dish using baking spray or your favorite homemade cake release — I find this step key to ensuring the cake slides out cleanly and looks beautiful.
Step 2: Beat sugar and eggs until fluffy
In a large mixing bowl, beat the granulated sugar with the eggs for about 5 minutes. This is where the magic starts — the mixture doubles in size and becomes light and pale. Don’t rush this step; it gives your cake wonderful volume.
Step 3: Add butter, extracts, and zest
Mix in the softened butter, vanilla extract, almond extract, and freshly grated orange zest. Beat everything together for 2 to 3 more minutes until the batter looks smooth and luscious. This step builds that signature deep flavor.
Step 4: Fold in flour, salt, and cranberries
Gently add the all-purpose flour and kosher salt, mixing just until combined — you want to avoid overmixing here to keep the cake tender. Then, carefully fold in the fresh cranberries so they’re evenly distributed without bursting too much.
Step 5: Bake and cool
Pour the batter into your prepared baking dish and spread it evenly. Bake for 42 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before slicing — this helps the flavors meld and texture set perfectly.
Top Tip
I remember the first time I made this cake—it was a holiday morning, and I was eager but nervous about the baking time. Over the years, I’ve learned these tips really help you get a perfect cake every time, so I’m sharing them like we’d chat over coffee.
- Beat eggs and sugar well: The fluffier, the better; it’s the secret to a tender, airy crumb.
- Don’t overmix after flour: Once you add flour, fold gently. Overworking the batter can toughen the cake.
- Use fresh cranberries: They give the best pop of tartness and texture, but I’ve had success with frozen — just thaw and drain them first.
- Check doneness early: Ovens vary, so start testing at 40 minutes to avoid overbaking.
How to Serve Festive Cranberry Cake Recipe
Garnishes
I keep it simple with a dusting of powdered sugar right before serving—it looks so pretty dusted over the red cranberries. Sometimes, I add a dollop of lightly sweetened whipped cream or a spread of mascarpone to add creaminess, which guests absolutely adore.
Side Dishes
This cake pairs perfectly with a cup of hot chocolate or warm spiced apple cider in the morning. For dessert, I love serving it alongside a scoop of vanilla ice cream or a drizzle of caramel sauce—it’s a combo that always wins smiles!
Creative Ways to Present
Whenever I make this for holiday parties, I cut it into small squares and arrange them on a festive platter decorated with fresh holly or rosemary sprigs. For an afternoon tea, I serve slices with a few fresh cranberries and orange slices on the side to echo the flavors in the cake.
Make Ahead and Storage
Storing Leftovers
I store leftover Festive Cranberry Cake at room temperature, covered tightly with plastic wrap or in an airtight container. It stays moist and tasty for up to five days, so there’s always plenty of time to enjoy those extra bites.
Freezing
Freezing works wonderfully if you want to make this in advance. I wrap the cake tightly in plastic wrap and then aluminum foil before freezing. When I’m ready, I thaw it overnight in the fridge — the flavor stays fresh and the texture holds up well.
Reheating
To reheat, I gently warm slices in a microwave for about 15 seconds or pop them into a low oven (300°F) wrapped in foil for 10 minutes. It’s just enough to bring back that freshly baked warmth without drying out the cake.
Frequently Asked Questions:
Yes, you can use frozen cranberries — just make sure to thaw and drain them thoroughly before folding into the batter to avoid adding excess moisture, which can affect baking time and texture.
I recommend using a fine grater or zester, lightly running over the orange peel to get just the colorful zest and avoid the bitter white pith underneath. Fresh zest really brightens the cake’s flavor.
To make this cake vegan, you’d need to substitute the eggs and butter with plant-based alternatives. Flax eggs (ground flaxseed mixed with water) work well, and vegan butter or coconut oil can replace regular butter. Keep in mind the texture might differ slightly.
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs clinging to it (without wet batter), the cake is done. Also, the top should be golden and spring back lightly when pressed.
Final Thoughts
This Festive Cranberry Cake Recipe holds a special place in my heart because it’s a delicious reminder that holiday baking doesn’t need to be complicated to impress. Every time I make it, I feel like I’m wrapping my kitchen in warmth and sharing a little extra joy with those around me. I hope you’ll give it a try and enjoy those sweet, tangy bites as much as I do — it’s a cake that truly shines on any festive occasion!
Print
Festive Cranberry Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Christmas Cake is a festive, moist dessert featuring fresh cranberries, fragrant orange zest, and a buttery, tender crumb. Perfect for holiday breakfasts or dessert, it combines classic flavors like vanilla and almond extract with the tartness of cranberries for a delicious seasonal treat.
Ingredients
Main Ingredients
- 2 cups granulated sugar
- 3 large eggs
- ¾ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 orange, zested (about 2 teaspoons loose zest)
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 ½ cups fresh cranberries
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit. Grease a 13×9-inch baking dish with baking spray or use a homemade cake release. Set aside.
- Beat sugar and eggs: In a mixing bowl, beat the granulated sugar with the eggs for 5 minutes until the mixture doubles in size and becomes fluffy.
- Add butter and flavorings: Add the softened butter, vanilla extract, almond extract, and orange zest to the egg mixture. Beat for an additional 2-3 minutes until fully combined.
- Add dry ingredients: Stir in the all-purpose flour and kosher salt just until combined, being careful not to overmix.
- Fold in cranberries: Gently fold the fresh cranberries into the batter to evenly distribute them without breaking the berries.
- Bake the cake: Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 45 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool completely in the pan before slicing and serving. Enjoy as a festive breakfast or dessert.
Notes
- Prepare the baking pan: Use baking spray or a homemade cake release to prevent sticking.
- Zesting an orange: Use a handheld grater or zesting tool and avoid the bitter white pith.
- Storing: Keep leftover cake covered at room temperature for up to 5 days or freeze for up to 3 months.
- Serving suggestions: Serve with hot chocolate or eggnog for a cozy holiday treat.
- This cake can also be made with frozen cranberries if fresh are not available; just do not thaw them before folding into the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 75 mg
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