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A Taste of the Holidays

In my house, food is love. Around this time every December I start looking for a way to add a bit more extra "specialness" around the house...but goodness knows I'm super short on time!

This quick-prep Cranberry Holiday Cake has been a Holiday staple for years. I love it because it's just sweet enough for an after-dinner treat, but not so sweet that you can't serve it at breakfast/brunch along side a savory main dish.

Think of it like a coffee cake, but much lighter and without the need of a topping or icing extra step.

The airy texture, fresh berries, and the not-too-sweet-not-too-tart flavor makes it absolute perfection; to me nothing screams The Holidays more than cranberries.

Plus it's just so pretty!

Chances are you have everything you need already at home, just grab a bag of fresh cranberries the next time you're at the store -- and be sure to let me know if you give it a try!


Cranberry Christmas Cake

10 minutes prep

40-50 minutes baking


  • 3 eggs

  • 2 cups sugar

  • 3/4 cup butter, softened

  • 1 teaspoon vanilla

  • 2 cups all-purpose flour * see note below for gluten-free alternative *

  • 12 oz fresh cranberries


  1. Preheat oven to 350 degrees.

  2. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.

  3. The sugar and egg mixture should form a ribbon when you lift the beaters out of the bowl.

  4. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined.

  5. Add the cranberries and stir to mix throughout.

  6. Spread in a buttered 9×13 pan.

  7. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool before cutting into squares...but I do like eating mine while it's still a little bit warm.

* Gluten-Free Substitution: 1 1/4 cup brown rice flour + 1/2 cup potato starch + 1/4 cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.

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