Cranberry Christmas Cake

This cranberry Christmas cake is rich, moist, and buttery. It's studded with gorgeous red cranberries and topped with a sweet vanilla glaze.

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 310

2 & 1/2 cups (315g) all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup (227g) unsalted butter softened
2 cups (400g) granulated sugar
4 large eggs
2 tsp vanilla extract
1 tsp almond extract or 1 tbsp orange zest
1/2 cup (125ml) milk
12 oz bag fresh cranberries set aside a handful to decorate the cake with if desired
1-2 tsp all-purpose flour

Preheat oven to 350F. Grease a 9" bundt pan well and set aside.
In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
2 & 1/2 cups (315g) all-purpose flour, 2 tsp baking powder, 1/2 tsp salt
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
1 cup (227g) unsalted butter, 2 cups (400g) granulated sugar
Add in the eggs one at a time, beating well in between. Then mix in the vanilla and almond extract or orange zest.
4 large eggs, 2 tsp vanilla extract, 1 tsp almond extract
Stir in half the flour mixture, followed by the milk, then the rest of the flour mixture until just combined.
1/2 cup (125ml) milk
Toss the cranberries with just enough flour to coat and gently fold them into the batter. Spoon the batter into a greased bundt pan.
12 oz bag fresh cranberries, 1-2 tsp all-purpose flour
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes and invert the cake onto a cooling rack to cool completely before glazing.
In a small bowl, whisk together the powdered sugar, vanilla, and milk until completely smooth. Add more powdered sugar if needed for a thick but spreadable consistency.
1 heaping cup powdered sugar, 1/4 tsp vanilla, 1-2 Tbsp milk
Spread the glaze over the cake and top with sliced almonds and cranberries if desired. Dust the cranberries with a touch of powdered sugar before serving and a pretty snow appearance.

Leftovers can be tightly covered and stored in the fridge for up to a week.