The holidays are a time for gathering, celebrating, and indulging in the flavors that make the season so magical. And when it comes to holiday desserts, there’s nothing quite like a moist, flavorful cranberry Christmas cake to bring joy to your table. This easy recipe combines the tangy burst of fresh cranberries with warm spices and a delicate crumb that will have your guests raving.
Imagine slicing into a perfectly baked cake, the cranberries peeking through the golden crust, releasing their tart juices with each bite. The aroma of cinnamon and vanilla fills the air, transporting you to a cozy winter wonderland. This cranberry Christmas cake is not only a feast for the senses but a true labor of love that will become a cherished tradition in your home.
Whether you’re hosting a festive gathering or simply craving a comforting slice of holiday cheer, this easy cranberry Christmas cake recipe is sure to become a new family favorite. So, preheat your oven, gather your ingredients, and let’s dive into creating a dessert that will make your taste buds dance with delight.
Reasons This Recipe Will Become a Favorite
When it comes to holiday baking, this cranberry Christmas cake stands out from the crowd for several reasons. First and foremost, the flavor profile is simply unbeatable. The tart cranberries are the perfect foil to the sweet, buttery cake, creating a harmonious balance that will tantalize your taste buds. The warm spices, like cinnamon and nutmeg, add a cozy, festive touch that truly captures the essence of the season.
But it’s not just the flavors that make this recipe a winner – the texture is equally impressive. The cake is moist and tender, with a fine crumb that melts in your mouth. The cranberries add a delightful burst of juiciness in every bite, making this dessert a true delight to savor. Plus, it’s incredibly easy to prepare, making it the perfect choice for both experienced bakers and those new to the kitchen.
Ingredients
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (150g) fresh or frozen cranberries, halved
The key ingredients in this cranberry Christmas cake that truly make it shine are the cranberries and the spices. Cranberries provide a wonderful burst of tartness that beautifully complements the sweetness of the cake. When baked, they become soft and juicy, almost like little pockets of holiday cheer throughout the dessert.
The cinnamon and nutmeg, on the other hand, lend a cozy, warming note that evokes the flavors of the season. These spices pair perfectly with the cranberries, creating a flavor profile that is both familiar and unique. If you’re not a fan of nutmeg, you can substitute it with an equal amount of ground ginger or allspice for a slightly different twist.
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper for easy release.
- Combine the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step ensures the leavening agents and spices are evenly distributed throughout the batter.
- Cream the Butter and Sugar: In a large bowl or a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step incorporates air into the batter, resulting in a tender, moist crumb.
- Add the Eggs and Vanilla: One at a time, beat in the eggs, making sure each one is fully incorporated before adding the next. Then, stir in the vanilla extract. The eggs provide structure and richness to the cake, while the vanilla enhances the overall flavor.
- Fold in the Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, gently folding with a spatula until just combined. Be careful not to overmix, as this can lead to a tough, dense texture.
- Fold in the Cranberries: Carefully fold the halved cranberries into the batter, distributing them evenly throughout. The cranberries will add pockets of tartness and visual appeal to the finished cake.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and a skewer inserted into the center should come out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Once cooled, slice and serve the cranberry Christmas cake, either plain or with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
Timing Overview
• Cook time: 35-40 minutes
• Cooling time: 60 minutes
• Total Time: 110 minutes
Nutritional Information
Nutritional information is an estimate per serving, based on 12 servings.
• Protein: 3 g
• Sodium: 178 mg
• Carbohydrates: 39 g
• Fat: 12 g
• Fiber: 1 g
Fun Alternatives to Try
• To Make it Vegan: Replace the butter with vegan butter or coconut oil, and the eggs with 1/4 cup unsweetened applesauce per egg. You can also use a plant-based milk instead of the dairy-based ingredients.
• To Add a Spicy Kick: Incorporate a teaspoon of grated fresh ginger or a pinch of cayenne pepper to the batter for a subtle yet warming spice note.
Elevate Your Meal with These Serving Tips
• Garnish Suggestions: Garnish the cooled cake with a dusting of powdered sugar, a drizzle of caramel or white chocolate sauce, and a sprinkling of chopped pecans or walnuts.
• Beverage Pairing: This cake pairs wonderfully with a warm mug of mulled wine, a cozy cup of eggnog, or a steaming hot apple cider.
How to Sidestep Common Cooking Pitfalls
• Mistake 2 – Using Cold Ingredients: Make sure all the ingredients, especially the butter and eggs, are at room temperature before beginning. This will ensure proper incorporation and a light, tender crumb.
• Mistake 3 – Not Preheating the Oven: Proper oven temperature is crucial for the cake to rise and bake evenly. Always preheat your oven for at least 15 minutes before adding the batter.
Preserve Your Creation: Storage Tips
• Freezing: The baked and cooled cake can be wrapped tightly in plastic wrap and aluminum foil, then frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: To serve the cake warm, simply reheat slices in the oven at 350°F (175°C) for 5-10 minutes, or until heated through and the cranberries are juicy.
FAQs
Can I use dried cranberries instead of fresh?
While fresh cranberries are preferred for their juicy burst of tartness, you can substitute an equal amount of dried cranberries in this recipe. However, the texture and flavor profile will be slightly different. Dried cranberries are chewier and less tart, so you may want to increase the sugar content slightly to balance the flavors.
How do I prevent the cranberries from sinking to the bottom of the cake?
To prevent the cranberries from sinking, toss them in a tablespoon of flour before folding them into the batter. This light coating of flour helps the cranberries stay suspended throughout the cake. You can also try dusting the cranberries with a bit of sugar, which can also help them maintain their position.
Can I make this cake ahead of time?
Absolutely! This cranberry Christmas cake can be baked up to 3 days in advance. Simply allow the cake to cool completely, then wrap it tightly in plastic wrap or aluminum foil and store it at room temperature. When ready to serve, unwrap the cake and garnish as desired.
How do I know when the cake is done baking?
The best way to test for doneness is to insert a toothpick or skewer into the center of the cake. If it comes out clean, with no wet batter clinging to it, the cake is ready. Additionally, the top of the cake should be golden brown and the edges should be pulling away slightly from the pan.
Can I add a crumb topping to this cake?
Yes, you can easily add a delicious crumb topping to this cranberry Christmas cake. Simply combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup cold, cubed butter, and a pinch of cinnamon. Sprinkle the crumb mixture over the batter before baking for a delightful crunchy topping.
Wrapping It Up
This cranberry Christmas cake is truly a festive showstopper that will have your family and friends swooning with delight. The combination of tart cranberries, warm spices, and a tender, moist crumb creates a harmony of flavors that captures the essence of the holiday season. Whether you serve it as the centerpiece of your holiday dessert table or enjoy a slice with a steaming mug of hot chocolate, this easy-to-make cake is sure to become a cherished tradition in your home.
So, gather your loved ones, preheat your oven, and let’s dive into the joyful world of cranberry Christmas cake baking. With each bite, may you be transported to a cozy winter wonderland, where the flavors of the season dance on your taste buds and the spirit of the holidays fills your heart.
🎄 Easy Cranberry Christmas Cake Recipe
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Preheat your oven to 350°F (177°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper for easy release.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step ensures the leavening agents and spices are evenly distributed throughout the batter.
- In a large bowl or a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step incorporates air into the batter, resulting in a tender, moist crumb.
- One at a time, beat in the eggs, making sure each one is fully incorporated before adding the next. Then, stir in the vanilla extract. The eggs provide structure and richness to the cake, while the vanilla enhances the overall flavor.
- Gradually add the dry ingredients to the wet ingredients, gently folding with a spatula until just combined. Be careful not to overmix, as this can lead to a tough, dense texture.
- Carefully fold the halved cranberries into the batter, distributing them evenly throughout. The cranberries will add pockets of tartness and visual appeal to the finished cake.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and a skewer inserted into the center should come out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Once cooled, slice and serve the cranberry Christmas cake, either plain or with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
