Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Christmas Cake Recipe

★★★★★

4.4 from 87 reviews
  • Author: Sophie
  • Total Time: 1 hour 20 minutes
  • Yield: 8 to 10 servings 1x

Description

This Cranberry Christmas Cake is a festive and flavorful dessert perfect for the holiday season. It features a rich brown sugar and butter base topped with fresh cranberries and nuts, layered with a moist, cinnamon-spiced cake batter. Baked to golden perfection, this cake combines tart cranberries with a soft crumb and a hint of spice, making it an ideal centerpiece for holiday celebrations.

Ingredients

Scale

Base Layer

  • 1/2 cup packed brown sugar
  • 1/3 cup butter
  • 2 cups fresh cranberries
  • 1/2 cup chopped pecans or walnuts

Cake Batter

  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream

Instructions

  1. Prepare the pan and oven: Wrap the outside bottom of a 9-inch springform pan with aluminum foil to prevent leaks and preheat your oven to 350˚F (175˚C).
  2. Make the base layer: In a saucepan over medium heat, combine 1/3 cup butter and 1/2 cup brown sugar. Stir frequently until it comes to a boil. Immediately pour this hot mixture into the bottom of the prepared pan. Evenly spread 2 cups of fresh cranberries and 1/2 cup chopped pecans or walnuts on top of the sugar mixture.
  3. Mix dry ingredients: In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Set aside.
  4. Cream butter and sugar: In a large bowl, beat 1/2 cup softened butter with 3/4 cup white sugar until the mixture is light and fluffy.
  5. Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter mixture, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  6. Combine batter: Alternately add the dry flour mixture and 1 cup sour cream to the wet ingredients, mixing just until the batter is moistened after each addition. Be careful not to overmix.
  7. Assemble and bake: Spread the prepared cake batter evenly over the cranberry and nut layer in the springform pan. Place the pan on the middle rack of the preheated oven and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool and serve: Allow the cake to rest for 15 minutes after removing from the oven. Then, carefully invert the cake onto a serving platter and release it from the springform pan. Let cool further before slicing and serving.

Notes

  • Wrapping the bottom of the springform pan with foil prevents batter leakage, especially because of the wet cranberry layer.
  • Use fresh cranberries for the best tart flavor and texture.
  • You can substitute walnuts in place of pecans depending on preference or availability.
  • Allow the cake to cool slightly before inverting to avoid breaking.
  • This cake can be served plain or dusted with powdered sugar for extra festive appeal.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cranberry cake, Christmas cake, holiday dessert, nutty cake, festive cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookwithsophie.com/cranberry-christmas-cake-recipe/