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a square of Cranberry Christmas Cake on a holiday plate with fresh cranberries in the background
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Cranberry Christmas Cake

This Cranberry Christmas Cake is a coffee cake that is similar to a quick bread. It is dotted with bright red cranberries and makes for a festive addition to a holiday breakfast or dessert.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 20 pieces
Calories 330kcal
Author Meghan

Equipment

  • 9x13-inch baking dish or 9-inch loaf pan

Ingredients

  • 3 cups sugar
  • 4 eggs
  • 1½ cups butter, melted 3 sticks
  • 1 tablespoon almond extract
  • 1 tablespoon vanilla extract
  • 3 cups all purpose flour or gluten free
  • 1 teaspoon salt
  • 12 ounces fresh cranberries see note

Optional Decoration:

  • sparkling sugar flakes or powdered sugar

Instructions

  • Preheat oven to 350°F. Butter a 9x13-inch baking dish or pan and set aside. Alternatively, a 9-inch loaf pan may be used.
  • Beat the sugar and eggs together well for 5 to 7 minutes with a stand or hand mixer. The mixture should almost double in size. This whipping step is used instead of a leavening agent.
    3 cups sugar, 4 eggs
  • Beat in the melted butter until incorporated, then add the extracts and blend.
    1½ cups butter, melted, 1 tablespoon almond extract, 1 tablespoon vanilla extract
  • Sift together the flour and salt in a medium sized bowl.
    3 cups all purpose flour, 1 teaspoon salt
  • Stir in the flour mixture until just mixed, then fold in the cranberries.
    12 ounces fresh cranberries
  • Transfer the batter to the prepared pan and bake for 1 hour, or until a toothpick inserted comes out with only a few moist crumbs attached. For mini loaves, the baking time should be reduced.
  • Cool cake to room temperature.
  • If desired, sprinkle with sparkling sugar or powdered sugar immediately before cutting and serving.

Notes

You could use frozen cranberries for this cake. I recommend not thawing them. Just fold them into the batter frozen. Keep in mind that the frozen cranberries will make the batter cold and thick, so it will be harder to stir.
Source: Adapted from a recipe from my cousin's neighbor
You're Gonna Bake It After All
bakeitafterall.com

Nutrition

Serving: 1piece | Calories: 330kcal | Carbohydrates: 46g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 239mg | Potassium: 52mg | Fiber: 1g | Sugar: 31g | Vitamin A: 483IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg