There’s something magical about a slice of Cranberry Christmas Cake fresh from the oven—the fragrant steam swirling with a nutty toasted scent, the glossy berries peeking through a tender crumb. After testing this recipe half a dozen times, I uncovered a game-savvy trick: chilling the batter for 30 minutes before baking gives those cranberries a gentle lift, keeping them suspended rather than sinking.
Why You’ll Love Cranberry Christmas Cake
- Moist crumb flecked with tart cranberries for a balanced flavor
- Buttery aroma with a whisper of orange zest that warms the kitchen
- Golden exterior that crackles slightly as it cools
- A festive twist rooted in holiday baking traditions
A Little Background
My first attempt at Cranberry Christmas Cake was spurred by a holiday potluck that demanded something more than the usual fudge. As the oven timer ticked down, the kitchen filled with a rich buttery smell edged by citrus, and that moment hooked me. Over the years, I’ve read that this cake dates back to early American fêtes where autumn berries met winter spices.
Key Ingredients for Cranberry Christmas Cake
- All-Purpose Flour: Builds structure; swap half with whole wheat pastry flour for a nutty boost.
- Unsalted Butter: Adds richness; room-temperature ensures even creaming.
- Granulated Sugar: Sweetens and aerates; superfine sugar speeds creaming.
- Sour Cream: Keeps the crumb tender; Greek yogurt works in a pinch.
- Fresh Cranberries: Provides tart bursts; halve them for even distribution.
- Chopped Walnuts: Offers crunch; toast lightly for deeper flavor.
How to Make Cranberry Christmas Cake
- Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan—then chill it for a few minutes so batter clings, giving a richer crust (30-minute bake).
- Cream butter and sugar until pale and fluffy; you’ll hear a gentle beating sound as air whips in. Beat in eggs, one at a time, followed by vanilla and orange zest for a silky smooth batter.
- Alternately add dry ingredients with sour cream on low speed—stop mixing as soon as streaks vanish. Fold in cranberries and walnuts by hand so you don’t break the berries.
- Pour into pan and bake until a toothpick comes out clean, about 55–60 minutes. Let rest 10 minutes, then unmold and cool completely on a rack.
Pro Tips & Troubleshooting
- In testing, I found that tossing cranberries with a teaspoon of flour before folding prevents them from sinking.
- If the top browns too quickly, tent foil over the pan after 40 minutes to avoid a dry crust.
- For a spiced twist, stir in ½ teaspoon ground cardamom or cinnamon with the flour.
- To halve the recipe, bake in an 8×4-inch pan for 45–50 minutes; double in a Bundt pan and add 10 minutes.
Storage & Make-Ahead Guide
Store cooled slices in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days—my tests showed the crumb stays moist when wrapped tightly. Freeze individual slices in freezer-safe bags for up to 2 months; thaw overnight in the fridge and bring to room temperature before serving. Always keep dairy ingredients below 40°F for safety.
Serving Suggestions
Slice thick and serve alongside lightly whipped crème fraîche or a scoop of vanilla ice cream. For a festive touch, dust with powdered sugar and garnish with fresh mint or candied orange peel.
Frequently Asked Questions
- Can I use frozen cranberries? Yes. No need to thaw—just fold them in straight from frozen to keep the batter from turning pink.
- How do I prevent a dry cake? Don’t overmix and keep an eye on bake time; tent with foil if browning too quickly.
- What pan works best for loaf cakes? A metal 9×5-inch pan heats evenly; silicone may require extra bake time.
- Can I make this dairy-free? Substitute coconut yogurt for sour cream and vegan butter for a similar texture.
- How do I add a glaze? Whisk 1 cup powdered sugar with 2–3 tablespoons orange juice until silky; drizzle once cake is cooled.
- Will nuts turn soggy over time? Store cake in a dry spot—moisture from fruit can soften nuts, so add a fresh handful just before serving.
Final Thoughts
Whether you share it as a holiday centerpiece or keep slices for cozy mornings, Cranberry Christmas Cake brings that warm, festive feeling to your table. My favorite is warmed lightly in the oven until the glaze crackles, then paired with a hot cup of spiced tea. I can’t wait to hear how your batches turn out—please drop a photo or note below!
More Recipes You’ll Love
- 5-Ingredient Cranberry Sauce Recipe – a bright, tart sauce that highlights those fresh cranberry notes alongside your cake
- Christmas Gooey Butter Cookies – a rich, buttery holiday cookie to serve with a slice of Cranberry Christmas Cake for textural contrast
- Cranberry Fluff Salad – light, creamy, and sweet-tart, this salad balances the dense crumb of your cake
- Christmas Appetizer Recipes – build a festive holiday spread with savory bites before enjoying dessert
Cranberry Christmas Cake
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup sour cream
Mix-ins
- 3 cups fresh cranberries
- 1 cup chopped walnuts
Instructions
Dry Ingredients
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.
Wet Ingredients
- In a large bowl, cream softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and orange zest.
- Alternate adding the dry ingredients with sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Mix-ins
- Gently fold fresh cranberries and chopped walnuts into the batter until evenly distributed.
- Pour the batter into a greased and floured 9×5-inch loaf pan and smooth the top.
- Bake in a preheated 350°F (175°C) oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.