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.

Cook Mode Prevent your screen from going dark

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.