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Cranberry Christmas Cake


Tart cranberries, sweet buttery cake and a fantastic texture will call you and your guests back for more of this cake that needs no frosting!

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Rate this recipe 3.8/5 (505 Votes)


  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups flour
  • 12 ounces fresh cranberries


Preparation time 15mins
Cooking time 65mins
Adapted from


Step 1

Preheat oven to 350°F.

With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.

Add the butter and vanilla; mix two more minutes.

Stir in the flour until just combined.

Add the cranberries and stir to mix throughout.

Spread in a buttered 9 x 13 inch pan.

Bake 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.

Let cool completely before cutting. Small pieces, about 1 x 2 inches, are easy to serve at a party.

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