Cranberry Christmas Cake
A festive, buttery cake packed with tart cranberries. Perfect for the holidays, freezer-friendly, and great for gifting.
Equipment
- - Mixer
- - Mixing bowls
- - 9×13-inch baking pan
- Spatula
Ingredients
- - 3 large eggs
- - 2 cups granulated sugar
- - ¾ cup unsalted butter softened
- - 1 tsp vanilla extract
- - 2 cups all-purpose flour
- - 12 oz fresh cranberries
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch pan.
- Beat eggs and sugar 5–7 mins until thick and pale.
- Add butter and vanilla, beat 2 more mins.
- Fold in flour just until combined.
- Stir in cranberries evenly.
- Spread into pan; bake 40–50 mins.
- Cool fully before slicing into 1x2” squares.
Notes
- Batter is thick—don’t worry!
- Frozen cranberries work; let thaw slightly.
- Add orange zest or chopped nuts for variation.
- Frozen cranberries work; let thaw slightly.
- Add orange zest or chopped nuts for variation.