Can I use frozen cranberries instead of fresh in this Festive Cranberry Cake Recipe?

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.

What’s the best way to zest the orange for this recipe?

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.

Can I make this Festive Cranberry Cake Recipe vegan?

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.

How do I know when the cranberry cake is done baking?

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.

Festive Cranberry Cake Recipe - Perfect Holiday Dessert

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

Scale

Main Ingredients

2 cups granulated sugar
3 large eggs
3/4 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 orange, zested (about 2 teaspoons loose zest)
2 cups all-purpose flour
1/2 teaspoon kosher salt
2 1/2 cups fresh cranberries

Cook Mode Prevent your screen from going dark

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