Description

This Cranberry Christmas Cake is a festive, moist dessert perfect for holiday celebrations. Packed with tangy cranberries and flavored with vanilla and almond extracts, it combines the sweetness of sugar with a tender crumb for a delightful treat. Baked to golden perfection in a 9×13-inch pan, it’s easy to make and serves a crowd, making it an ideal centerpiece for your holiday dessert table.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

3 large eggs
2 cups granulated sugar
3/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)

Fruit

2 1/2 cups fresh or frozen cranberries

Optional Decoration

Powdered sugar for dusting or vanilla glaze for drizzle

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line the pan with parchment paper to prevent sticking.
Prepare the batter: In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture becomes pale and thick. Slowly mix in the melted unsalted butter, followed by the vanilla extract and almond extract if using, ensuring everything is well combined.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agent evenly throughout the flour.
Fold dry ingredients into wet mixture: Gently fold the flour mixture into the wet egg and sugar batter using a spatula. Mix just until combined to avoid overworking the batter and keeping the cake tender.
Add cranberries: Carefully fold the fresh or frozen cranberries into the thick batter, ensuring they are evenly distributed without crushing them.
Bake the cake: Pour and spread the batter evenly into the prepared 9×13-inch pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
Cool the cake: Allow the cake to cool in the pan for about 10 minutes after baking, then transfer it to a wire rack to cool completely.
Decorate (optional): Once cooled, dust the cake with powdered sugar or drizzle it with a vanilla glaze to add an elegant finishing touch suitable for holiday celebrations.

Notes

You can use frozen cranberries directly without thawing; just fold them gently into the batter to avoid coloring the batter too much.
If almond extract is not preferred, simply omit it or substitute with an extra teaspoon of vanilla extract.
Ensure not to overmix the batter once the flour is added to keep the cake tender and light.
The cake keeps well at room temperature for up to 2 days when covered or can be refrigerated for up to a week.
For a festive twist, add chopped nuts such as walnuts or pecans along with cranberries.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American