Cranberry Christmas Cake (VIDEO)

I made this cake for Christmas last 12 months and my nieces actually picked the pan clean. It is sooo right.

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.

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  • If the almonds start getting too browned, you can tent a piece of aluminum over the pan for the remaining cooking time.
  • Electric Mixer –
  • 9×13 Baking DishI 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

See how easy this Cranberry Almond Christmas Cake is to make. Watch the video!!!

Yield: 18Author: Donna Elick

Cranberry Almond Christmas Cake Recipe

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.

prep time: 10 minscook time: 40 minstotal time: 50 mins

  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 3/4 cups unsalted butter, room temperature
  • 1 teaspoon pure almond extract
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 (12-ounce) bag fresh cranberries (or frozen and thawed)
  • 1 cup sliced almonds
  1. Preheat oven to 350°F.  Butter a 9×13 baking pan.  Set aside.
  2. 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.
  3. Add butter and extracts and beat for 2 more minutes.  Slowly add flour and beat until combined.  Fold in cranberries.
  4. Using a spatula, pour and smooth into prepared pan.  Sprinkle almonds over top.
  5. Bake for 40-45 minutes until a toothpick comes out clean. Let cool completely before cutting.
  6. Serve and enjoy!

Recipe developed by Donna Elick The Slow Roasted Italian

Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published 11/21/13

Recipe adapted fromTaste of Home and Barefeet in the Kitchen.

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