Christmas Cake

Christmas Cake

This cake is just the perfect thing to serve on Christmas morning.  It only takes a few minutes to put together; you can have it ready before the little ones have even finished opening their presents.  It’s a blend of crunchy sugariness on the edges, and moist softness in the middle, with the slight sourness of the cranberries made tolerable with just a pinch of salt.


  • 3 Eggs
  • 2 Cups Granulated Sugar
  • 3/4 Cup Unsalted Butter, Softened (Plus Additional for Buttering Baking Dish)
  • 1 Tablespoon Vanilla
  • 1/2 Teaspoon Salt
  • Zest of 1 Lemon
  • 2 Cups All-Purpose Flour
  • 2 Cups Fresh Cranberries
  • 3 Tablespoons Light Brown Sugar


  1. Preheat oven to 350 degrees.
  2. With a mixer, on medium speed, beat the eggs and sugar for 5 to 7 minutes.
  3. Add the butter, vanilla, salt, and lemon zest; mix for 2 minutes, on medium speed.
  4. Stir in the flour; just until combined.
  5. Fold in cranberries.
  6. Spread batter evenly into a buttered 9×13-inch glass baking pan.
  7. Sprinkle evenly with brown sugar.
  8. Bake for 40 minutes, or until a toothpick inserted near the center of the cake comes out clean.


  • It is important to mix the eggs and the sugar for 5 to 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.
  • This cake tastes best served warm, reheat any leftovers in the microwave for 30 seconds before serving.


  • Use orange zest in place of lemon zest.
  • Add some chopped pecans or almonds to the batter.

RECIPE ADAPTED FROM: Cranberry Christmas Cake by Key Ingredient

Faith, Hope, Love, & Luck



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