Go Back
–+ servings
Cranberry Christmas Cake with Vanilla Glaze

Cranberry Christmas Cake with Vanilla Glaze for Festive Joy

This Cranberry Christmas Cake with Vanilla Glaze captures the festive spirit with tangy cranberries and sweet vanilla. Perfect for gatherings and gifting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs room temperature
  • 1 cup Sugar can use brown sugar
  • 1/2 cup Unsalted Butter softened to room temperature
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Almond Extract optional
  • 2 cups All-Purpose Flour or gluten-free flour
  • 1 teaspoon Salt
  • 2 cups Fresh Cranberries or use alternatives
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tablespoons Milk add gradually

Equipment

  • oven
  • 10-inch springform pan
  • mixing bowl
  • whisk
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 10-inch springform pan.
  2. Beat together the room temperature eggs and sugar at high speed for 6 to 8 minutes until pale and fluffy.
  3. Incorporate the softened butter, vanilla extract, and almond extract into the egg mixture and beat for 2 minutes.
  4. Fold in the flour and salt, followed by the fresh cranberries until just combined.
  5. Spread the batter into the prepared pan and bake for about 60 minutes, or until a toothpick comes out clean.
  6. Let the cake cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
  7. Whisk together powdered sugar, almond extract, and milk to achieve a thick but pourable glaze consistency.
  8. Drizzle the glaze over the cooled cake and allow to set before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store the cake tightly covered at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for 1 month.

Tried this recipe?

Let us know how it was!