Can You Make a Festive, Tangy Cranberry Cake in Just 1 Hour?
Craving a vibrant, holiday-ready dessert that’s both sweet and tart? What if you could bake a tender cake bursting with cranberries and pecans in just 60 minutes? Cranberry Christmas Cake is your answer—a cherished recipe with 19 reviews, perfect for holiday gatherings, winter brunches, or gifting. Ready to fill your kitchen with festive aromas? Let’s get baking!
Overview: Why Cranberry Christmas Cake Shines
What makes Cranberry Christmas Cake so special? This simple yet stunning cake combines a buttery, almond-scented batter with tart cranberries and crunchy pecans, creating a delightful balance of flavors and textures. Baked in a single 13×9-inch pan, it’s easy to prepare and clean up, making it ideal for Christmas parties, potlucks, or cozy family desserts. With minimal ingredients and a beginner-friendly method, it’s kid-approved and adaptable for dietary needs.
Time requirement: 1 hour total, with 15 minutes prep and 45 minutes cooking. The one-pan method keeps it fuss-free.
Difficulty level: Easy! If you can mix a batter and stir in cranberries, you’re set. A large bowl, 13×9-inch baking dish, and a mixer or whisk are the main tools, and kids can help fold in berries or pecans.
Health perks: Cranberries provide antioxidants and vitamin C for immunity, while pecans offer heart-healthy fats. With 227 calories per serving (10g fat, 32g carbs, 3g protein), it’s a balanced treat, and the recipe supports gluten-free or vegan diets with swaps.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for 20 servings (small squares from a 13×9-inch pan). Each ingredient plays a key role, with swaps for flexibility.
- Large eggs (3, room temperature): Bind and add structure, creating a light texture. Sub: Flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water) for vegan.
- Sugar (2 cups): Sweetens and balances cranberry tartness. Sub: 1-1/2 cups coconut sugar or 1-1/4 cups sugar + 1/4 cup maple syrup for less sweetness.
- Butter (3/4 cup, softened): Adds richness and moisture. Sub: Vegan butter, coconut oil, or 1/2 cup applesauce + 1/4 cup oil for lower fat.
- Almond extract (1 teaspoon): Infuses festive, nutty flavor. Sub: Vanilla extract or omit.
- All-purpose flour (2 cups): Provides structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose (may be denser).
- Fresh or frozen cranberries (2-1/2 cups, thawed if frozen): Add tart, juicy pops. Sub: Frozen cherries or raspberries (drain well).
- Pecans (2/3 cup, chopped): Provide crunchy texture and nutty flavor. Sub: Walnuts, almonds, or omit for nut-free.
- Optional toppings: Whipped cream and fresh cranberries for garnish. Sub: Coconut whipped cream, powdered sugar dusting, or candied cranberries.
These ingredients are seasonal and pantry-friendly, creating a wholesome, festive dessert.
Step-by-Step Instructions: Let’s Bake This Cake!
Ready to start? You’ll need a large bowl, a 13×9-inch baking dish, and a mixer or whisk. These steps are simple, with tips for success.
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease a 13×9-inch baking dish with cooking spray or butter; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting cake out easier.
- Mix wet ingredients: In a large bowl, beat 3 eggs and 2 cups sugar with a mixer or whisk until slightly thickened and lemon-colored (about 5 minutes). Add 3/4 cup softened butter and 1 teaspoon almond extract; beat for 2 more minutes until smooth. Tip: Room-temperature eggs and butter ensure a creamy batter.
- Add flour: Gradually stir in 2 cups flour until just combined (avoid overmixing). Tip: Stir gently with a spatula to keep the batter light.
- Fold in mix-ins: Stir in 2-1/2 cups cranberries and 2/3 cup chopped pecans until evenly distributed. Tip: Toss cranberries in a little flour to prevent sinking; pat dry if juicy.
- Bake: Spread batter evenly into the greased baking dish. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 45 minutes; cover with foil if browning too quickly.
- Cool and serve: Cool on a wire rack for 15-20 minutes. Cut into 20 squares (4×5 grid). Serve with optional whipped cream and a fresh cranberry per piece. Tip: Serve warm for a cozy feel or at room temperature for clean cuts.
Assembly: Plate It Like a Pro
This cranberry cake is vibrant and festive, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Cake: Cut into 20 squares and place 1-2 pieces per plate with a dollop of whipped cream and a fresh cranberry. Tip: Arrange squares at an angle for a festive look.
- Garnish: Top with whipped cream and a cranberry; dust with powdered sugar or add a mint sprig. Tip: A drizzle of white chocolate elevates it to gourmet status.
- Serving suggestion: Pair with hot cocoa, coffee, or vanilla ice cream for a complete dessert. Tip: Brew coffee during cooling for efficiency.
- Presentation: For a holiday vibe, use white or red plates to highlight the ruby cranberries and golden cake. Serve on a festive platter for gatherings. Tip: Scatter extra cranberries around the plate for a Christmasy touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your cake tasting great.
- Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days (without whipped cream). Reheat slices in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds; add fresh whipped cream when serving. Tip: Store topping separately to avoid sogginess.
- Freezing: Freeze cooled, ungarnished cake (whole or sliced) in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently; add garnishes fresh. Tip: Wrap tightly in plastic wrap and foil to prevent freezer burn.
- Make-ahead: Chop pecans and measure cranberries a day ahead; store in the fridge. Mix batter and bake fresh for best texture. Tip: Don’t add cranberries early—moisture can affect batter.
Health tip: Storing properly preserves the cranberries’ antioxidants and pecans’ healthy fats, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying wholesome.
- Vegan version: Use flax eggs, vegan butter, and coconut whipped cream.
- Gluten-free option: Use gluten-free flour blend; check whipped cream for additives.
- Lower sugar: Reduce sugar to 1-1/2 cups; add 1/4 cup applesauce for sweetness.
- Nut-free option: Omit pecans; add 1/2 cup dried cranberries or white chocolate chips.
- Spiced boost: Add 1/4 teaspoon nutmeg or ginger for extra warmth.
- Fruit swap: Mix in 1 cup raspberries or blueberries with cranberries.
Conclusion: Savor Your Festive Cranberry Cake
You’re now ready to master Cranberry Christmas Cake! This wholesome, tangy dessert brings tart cranberries, nutty pecans, and a buttery almond-scented base together for a treat that’s perfect for holiday parties, brunches, or gifting. With just 1 hour and one pan, you can create a flavorful, nutrient-packed cake that’s as festive as it is easy. Play with vegan or nut-free twists to make it your own. Grab that baking dish, stir in some cranberries, and enjoy this holiday delight. Share your results in the comments—I’d love to hear how it turned out!
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Cranberry Christmas Cake
Description
Craving a vibrant, holiday-ready dessert that’s both sweet and tart? What if you could bake a tender cake bursting with cranberries and pecans in just 60 minutes? Cranberry Christmas Cake is your answer—a cherished recipe with 19 reviews, perfect for holiday gatherings, winter brunches, or gifting.
Ingredients
Here’s the lineup for 20 servings (small squares from a 13×9-inch pan). Each ingredient plays a key role, with swaps for flexibility.
- Large eggs (3, room temperature): Bind and add structure, creating a light texture. Sub: Flax eggs (3 tablespoons flaxseed meal + 9 tablespoons water) for vegan.
- Sugar (2 cups): Sweetens and balances cranberry tartness. Sub: 1-1/2 cups coconut sugar or 1-1/4 cups sugar + 1/4 cup maple syrup for less sweetness.
- Butter (3/4 cup, softened): Adds richness and moisture. Sub: Vegan butter, coconut oil, or 1/2 cup applesauce + 1/4 cup oil for lower fat.
- Almond extract (1 teaspoon): Infuses festive, nutty flavor. Sub: Vanilla extract or omit.
- All-purpose flour (2 cups): Provides structure. Sub: Gluten-free flour blend or 1 cup whole wheat + 1 cup all-purpose (may be denser).
- Fresh or frozen cranberries (2-1/2 cups, thawed if frozen): Add tart, juicy pops. Sub: Frozen cherries or raspberries (drain well).
- Pecans (2/3 cup, chopped): Provide crunchy texture and nutty flavor. Sub: Walnuts, almonds, or omit for nut-free.
- Optional toppings: Whipped cream and fresh cranberries for garnish. Sub: Coconut whipped cream, powdered sugar dusting, or candied cranberries.
These ingredients are seasonal and pantry-friendly, creating a wholesome, festive dessert.
Instructions
- Preheat oven and prep pan: Preheat to 350°F (177°C). Grease a 13×9-inch baking dish with cooking spray or butter; optionally line with parchment for easy removal. Tip: Parchment overhangs make lifting cake out easier.
- Mix wet ingredients: In a large bowl, beat 3 eggs and 2 cups sugar with a mixer or whisk until slightly thickened and lemon-colored (about 5 minutes). Add 3/4 cup softened butter and 1 teaspoon almond extract; beat for 2 more minutes until smooth. Tip: Room-temperature eggs and butter ensure a creamy batter.
- Add flour: Gradually stir in 2 cups flour until just combined (avoid overmixing). Tip: Stir gently with a spatula to keep the batter light.
- Fold in mix-ins: Stir in 2-1/2 cups cranberries and 2/3 cup chopped pecans until evenly distributed. Tip: Toss cranberries in a little flour to prevent sinking; pat dry if juicy.
- Bake: Spread batter evenly into the greased baking dish. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 45 minutes; cover with foil if browning too quickly.
- Cool and serve: Cool on a wire rack for 15-20 minutes. Cut into 20 squares (4×5 grid). Serve with optional whipped cream and a fresh cranberry per piece. Tip: Serve warm for a cozy feel or at room temperature for clean cuts.
FAQs: Your Questions Answered
Can I use dried cranberries? Fresh or frozen are best for juiciness, but use 1-1/2 cups dried cranberries soaked in warm water for 10 minutes and drained.
What are the health benefits? Cranberries provide antioxidants and vitamin C; pecans offer healthy fats; moderate fat (10g per serving) keeps it balanced.
How do I know the cake is done? A toothpick comes out clean after 45-50 minutes.
Can I prep for a party? Yes! Prep cranberries and pecans a day ahead; bake fresh for best texture.
Kid-friendly? Totally! Sweet-tart flavor appeals to kids; omit pecans for allergies.
Why is my cake dense? Overmixed batter or too-wet cranberries. Mix gently and pat berries dry next time.
Gluten-free? Use gluten-free flour; check whipped cream.
How to store leftovers? Room temp for 2 days, fridge for 5 days; reheat gently. Freeze for 3 months; thaw before serving.