Cranberry Christmas Cake
Soft, buttery cake filled with fresh tart cranberries—perfect for Christmas brunch or gifting. Simple, festive, and a guaranteed crowd-pleaser.
Equipment
- Mixing bowls
- - Mixer
- 9x13-inch baking pan
- Rubber spatula
- Cooling rack
Ingredients
- - 3 large eggs
- - 2 cups granulated sugar
- - ¾ cup unsalted butter softened
- - 1 tsp vanilla extract
- - 2 cups all-purpose flour or GF blend
- - 12 oz fresh cranberries
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch pan.
- Beat eggs and sugar for 5–7 mins until thick and pale.
- Add butter and vanilla. Mix 2 mins more.
- Gently fold in flour, then cranberries.
- Spread into pan and bake for 40–50 mins.
- Cool completely, slice, and serve. Optional: dust with powdered sugar.
Notes
- Use frozen cranberries if fresh aren’t available (no need to thaw).
- Add orange zest or cinnamon for extra flavor.
- Store in airtight container up to 4 days.
- Add orange zest or cinnamon for extra flavor.
- Store in airtight container up to 4 days.