Cranberry Christmas Cake
A tart-sweet, buttery cake with fresh cranberries—perfectly festive and easy to make. No glaze or frosting needed!
Equipment
- - Stand mixer or hand mixer
- 9×13-inch baking dish
- Rubber 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:**
- - 1 tsp orange zest
- - ½ tsp almond extract
- - ½ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Beat eggs and sugar for 5–7 minutes until thick and pale.
- Mix in butter and vanilla; beat 1–2 more minutes.
- Stir in flour just until combined.
- Fold in cranberries (and optional add-ins).
- Spread batter evenly into pan.
- Bake 40–50 minutes, or until a toothpick comes out clean.
- Cool completely, then slice and serve.
Notes
- Use frozen cranberries if fresh are unavailable
- For gluten-free: substitute 1¼ cup brown rice flour + ½ cup potato starch + ¼ cup tapioca starch + 1 tsp xanthan gum
- Store loosely covered at room temperature
- For gluten-free: substitute 1¼ cup brown rice flour + ½ cup potato starch + ¼ cup tapioca starch + 1 tsp xanthan gum
- Store loosely covered at room temperature