What type of cranberries should I use for Cranberry White Christmas Cake?

Fresh, raw cranberries are best for this recipe because they soften and burst during baking, adding natural tartness that balances with the sugar. You can also use frozen cranberries—just let them thaw slightly to prevent the batter from becoming too thick when mixing.

Can I substitute other fruits or add-ins in this cranberry cake?

Yes, blueberries are a great substitute if you don’t have cranberries. Additionally, you can add chopped nuts, orange zest, or flavor extracts like orange or almond to complement the cake’s flavor without changing the texture significantly.

Do I need baking powder or baking soda for this cake?

No leavening agents like baking soda or baking powder are required. Properly beating the eggs and sugar until light and fluffy provides enough lift, making the cake rise naturally during baking.

How should I prepare the batter and what texture should it have before baking?

The batter will be thick, similar to cookie dough. You’ll need to press it firmly and evenly into the baking pan to ensure it cooks uniformly and develops the right crust.

What’s the best way to store Cranberry White Christmas Cake?

Store the cake at room temperature, uncovered or loosely covered, to keep the crust crisp. Avoid airtight containers, as moisture can soften the crust. The cake also freezes well—thaw it uncovered at room temperature for the best texture.

Cranberry White Christmas Cake Recipe With Moist Texture

Name: Cranberry White Christmas Cake
Prep time: 15 min
Cook time: PT-492007H28M46S
Total time: PT-492007H28M46S
Cuisine: American
Ingredients: – 3 eggs for binding and adding lightness to the batter; – 2 cups of sugar to sweeten and balance the tartness of the cranberries; – 3/4 cup of softened butter for moisture and a rich flavor; – 1 teaspoon of vanilla to enhance the overall taste with a warm note; – 2 cups of all-purpose flour provides structure; – 1 1/4 cups brown rice flour for gluten-free option; – 1/2 cup potato starch for gluten-free option; – 1/4 cup tapioca starch for gluten-free option; – 1 teaspoon xanthan gum for gluten-free option; – 12 ounces of fresh cranberries the star ingredient for tartness and festive color

Description

🌲 This Cranberry Christmas Cake offers a perfect balance of festive flavors and a moist, tender texture that brightens holiday gatherings.
🍰 The use of fresh cranberries adds a delightful tartness and vibrant color, making it a crowd-pleasing centerpiece dessert.

Ingredients

– 3 eggs for binding and adding lightness to the batter

– 2 cups of sugar to sweeten and balance the tartness of the cranberries

– 3/4 cup of softened butter for moisture and a rich flavor

– 1 teaspoon of vanilla to enhance the overall taste with a warm note

– 2 cups of all-purpose flour provides structure

– 1 1/4 cups brown rice flour for gluten-free option

– 1/2 cup potato starch for gluten-free option

– 1/4 cup tapioca starch for gluten-free option

– 1 teaspoon xanthan gum for gluten-free option

– 12 ounces of fresh cranberries the star ingredient for tartness and festive color

Instructions

1-First, preheat your oven to 350°F and prepare your pan.

2-In a bowl, cream butter and sugar until fluffy.

3-Add eggs one at a time and mix well, followed by vanilla.

4-Whisk dry ingredients like flour in a separate bowl.

5-Fold dry mix into the wet ingredients gently.

6-Stir in cranberries evenly.

7-Bake until lightly browned and a toothpick is clean.

8-Let it cool, then cut into small pieces for serving.

Notes

🎂 Use fresh cranberries for the best tart flavor and vibrant color.
🧁 For gluten-free baking, substitute the flour with the recommended blend and xanthan gum for structure.
🍽️ Let the cake cool fully before cutting to maintain clean slices and preserve moisture.

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 280 kcal
Sugar: 34 g
Sodium: 55 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 70 mg

Keywords: Cranberry Cake, Christmas Cake, Festive Dessert, Moist Cake