Cranberry Christmas Cake
A festive, buttery cake studded with tart cranberries. Soft inside, crisp on top, and perfect for holidays.
Equipment
- Electric mixer
- 9×13-inch baking dish
- Mixing bowls
- Spatula
Ingredients
- - 3 large eggs
- - 2 cups granulated sugar
- - ¾ cup unsalted butter softened
- - 1 tsp vanilla extract
- - 2 cups all-purpose flour
- - 12 oz fresh cranberries
- - Optional: orange zest or chopped nuts
Instructions
- Preheat oven to 350°F. Grease a 9x13 inch baking dish.
- Beat eggs and sugar on high speed for 5–7 minutes until thick and light.
- Add butter and vanilla, beat 2 more minutes.
- Stir in flour until just combined.
- Fold in cranberries.
- Spread thick batter into pan.
- Bake 40–50 minutes, or until golden and a toothpick comes out clean.
- Cool fully before slicing into squares.
Notes
- Use frozen cranberries if needed—no need to thaw
- Gluten-free blend works well (see substitution above)
- Great for gifting in mini loaf pans
- Store loosely covered at room temp for best texture
- Gluten-free blend works well (see substitution above)
- Great for gifting in mini loaf pans
- Store loosely covered at room temp for best texture