Go Back

Holiday Cranberry Cake

A delightful cake that perfectly balances tartness and sweetness with bright, juicy cranberries and buttery, moist cake, making it a festive favorite for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Cake, Dessert
Cuisine: American, Holiday
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups fresh cranberries Fresh cranberries are best, but frozen can be used.
  • 1 cup granulated sugar Divide into two portions; 1/4 cup for coating cranberries.
  • 1/2 cup brown sugar Packed brown sugar is recommended.
  • 1 cup unsalted butter, softened Ensure butter is at room temperature.
  • 4 large eggs Room temperature eggs for best results.
  • 2 cups all-purpose flour Sifted if desired for a lighter texture.
  • 1 teaspoon baking powder Make sure it's fresh for proper rising.
  • 1/2 teaspoon baking soda Ensure it's fresh.
  • 1/4 teaspoon salt Enhances flavor.
  • 1 teaspoon vanilla extract Pure vanilla extract is best.
  • 1/2 cup chopped pecans or walnuts Optional for added texture.
  • Powdered sugar for dusting optional For serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a bundt cake pan.
  2. In a small mixing bowl, toss the cranberries with 1/4 cup of granulated sugar and set aside.
  3. In a large bowl, cream the softened butter, remaining granulated sugar, and brown sugar until the mixture is light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract.
  6. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  8. Fold in the cranberries and nuts, if using.
Baking
  1. Pour the batter into the prepared bundt pan and bake for 60-70 minutes, or until a toothpick comes out clean.
  2. Let the cake cool in the pan for about 15 minutes before transferring to a wire rack.
  3. Dust with powdered sugar if desired, slice, and enjoy.

Notes

Store leftovers in an airtight container at room temperature for 2-3 days or refrigerate for a week. It can be frozen for up to three months.