Cranberry Christmas Cake (Video)

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Cranberry Christmas Cake has only a handful of ingredients and comes together in a snap! A moist butter cake bursting with flavor is speckled with tart sweet cranberries. It is truly the most perfect holiday cake. This simple recipe will be on your dessert table again and again!

cranberry Christmas cake cut into squares on a plate

Cranberry Christmas Cake

I made this cake for Christmas last year and my nieces literally picked the pan clean. It is sooo good.

All of my social media networks have been flooded with fall flavors and I tell you cranberries have been screaming at me.  After seeing this cranberry cake on my friend Mary‘s blog and Taste of Home I had finally had enough.  I had to try it!

I was so excited, at long last Munchkin and I stepped into the kitchen to make this cake.  Just a few ingredients and it came together so fast. Cranberry and almond flavors are bursting out of this moist simple buttery cake that will whisk you away to a winter wonderland.

As I took my first bite I knew this was THE cake of the season.  Perfectly flavored and a crowd pleaser.  Even my picky family loved everything about this cake and I am sure you will too. Want cranberry cookies instead, try these shortbread cookies


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Helpful Tips:

  • If the almonds start getting too browned, you can tent a piece of aluminum over the pan for the remaining cooking time.

What you will need:

  • Electric Mixer –  
  • 9×13 Baking Dish- I have my favorites and this set is one of them. The 9×13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.


With love from our simple kitchen to yours. 

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Check out more of our favorite fabulous simple cake recipes: 

Outrageous Cherry Dr Pepper Cake  

Perfect Peach Cobbler Dump Cake

Ooey Gooey Chocolate Insanity Cake

Slices of the Cranberry Christmas Cake

Cranberry Christmas Cake + Video

Donna Elick
Cranberry Christmas Cake has only a handful of ingredients and comes together in a snap! A moist butter cake bursting with flavor it is is bursting out of this moist simple buttery cake it is truly the most perfect holiday cake.
5 stars from 3 reviews
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Method Oven
Servings 18


  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cup unsalted butter, room temperature
  • 1 teaspoon pure almond extract
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 12 ounce bag fresh cranberries, or frozen and thawed
  • 1 cup sliced almonds


  • Preheat oven to 350°F. Butter a 9×13 baking pan. Set aside.
  • In a large mixing bowl, beat sugar and eggs for 5 minutes with an electric mixer on medium. The volume of the mixture will increase by almost half and will be thickened. Do not skip this step. The eggs will work as the leavening the cake needs to rise.
  • Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until combined. Fold in cranberries.
  • Using a spatula, pour and smooth into prepared pan. Sprinkle almonds over top.
  • Bake for 40-45 minutes until a toothpick comes out clean. Let cool completely before cutting.
  • Serve and enjoy!



Serving: 1 | Calories: 303cal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 14mg | Sugar: 24g | Fiber: 3g | Calcium: 46mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published 11/21/13 

Recipe adapted from Taste of Home and Barefeet in the Kitchen.

cranberry almond Christmas cake -pin
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    1. Love this cake! Have made this a Christmas breakfast tradition for 3 years. I was wondering could it be made ahead of time and frozen?

  1. I loved this cake. The name itself sounds so interesting and yummy. And also it seems bit easy to prepare. Thank you for the share,

  2. I made this yesterday for dinner guests…it was wonderful, everybody loved it. I ate it for breakfast this morning, it is great with coffee. Thanks for sharing.

  3. This is one of my favorite of Mary's recipes, and I think the addition of almond is inspired Donna!

  4. This recipe alone is worth the price of subscription! What? You say subscribing was free? Its still one of the most popular things I've made. My cranberries came in a 2lb bag, so doing the math- lets see, 32oz, minus 4 cups, add ounces based on distance from earth's rotational axis, stop for coffee… My maths suck, but I ended up using 4 cups of cranberries, which may or may not be a LOT. But I also added a dash on cinnamon and it comes out perfect every time.

    Thank you, Slow Roasted Italian, I think I love you.

  5. I must say I was a little skeptical of making this cake without any soda, baking soda or salt. It turned out very good. Easy recipe and everyone enjoyed it.

  6. I could not find Cranberries, so I used Frozen Tart Cherries. AMAZING. I will try it again with the Cranberries. We loved this cake.

  7. I come from a family of bakers, so I have more than a few excellent recipes. But this cake comes in near the top. It's a fantastic combination of favors with a very nice texture. It's definitely a keeper!

    1. I was wondering about a Bundt pan also. May gavebto adjust baking time, but I think I will try it. Let us know ifvyouvtried it !

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