Cranberry cake is a delicious holiday dessert. It’s a simple cake to make and it’s sure to impress your guests. It’s also a great Thanksgiving dessert. 

I started baking at about two years old. It’s something I love and my favorite time to bake is around the holidays. Food is such a big part of the holidays and desserts are my favorite.

I usually make cookies but I enjoy making cakes as well. They tend to be more work so you usually have to allow for more time and mess.

This Christmas Cranberry Cake is simple though. It doesn’t use a frosting but is instead just dusted in powder sugar so that helps reduce the number of steps involved.

It also uses normal ingredients, other than cranberries. I keep a few bags of cranberries in my freezer after stocking up around Thanksgiving each year, so I usually have some on hand. I love not needing to buy anything extra and being able to throw this cake together quickly.

I love that this cranberry cake isn’t overly sweet and has a nice tartness with the cranberries. It’s a lovely light dessert that is perfect with a cup of tea or coffee.

Christmas Cranberry Cake

Yield: 9 pieces

Christmas Cranberry Cake

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Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 cup sugar
• 1/2 cup milk
• 2 tablespoons butter
• 1 cup cranberries, fresh or frozen
• 1 tablespoon orange zest
• 1 tablespoon flour
• optional: powdered sugar

Instructions

1. Preheat oven to 350 degrees.
2. Allow eggs to stand at room temperature for 30 minutes. Grease a 9 inch round pan, set pan aside.
3. Stir together flour and baking powder, set aside.
4. In a medium mixing bowl beat eggs with electric mixer on high for about 4 minutes or until thick. Gradually add sugar, beating on medium speed until light and fluffy, about 4 to 5 minutes.
5. In a small saucepan heat milk and butter until butter melts; add to batter, mix until combined. Pour into prepared pan.
6. Mix cranberries and orange zest. Lightly coat in flour. Gently fold into batter.
7. Bake for 20 to 25 minutes or until toothpick comes out clean. Cool cake. 
8. Once cool, dust with sifted powder sugar. 

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 243 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 49mg Sodium: 98mg Carbohydrates: 49g Fiber: 1g Sugar: 36g Protein: 3g

Nutrition information isn’t always accurate.