The holidays are a time for tradition, and for our family, this Cranberry Christmas Cake is a staple. It’s inspired by the flavors of Starbucks’ cranberry bliss bars, but with a homemade touch that feels even more special. Think of it as the cozy, gluten-free cousin to your favorite coffee shop treat—minus the lines and with way more love. This year, we’ve updated the recipe to be gluten-free and added a delightful icing drizzle for that extra festive flair. The cake strikes the perfect balance of sweetness, and for those looking to make it healthier, we’ve got you covered with a sugar substitution option.
Ingredients
For the Cake:
3 large eggs
2 cups sugar (or substitute with 2 cups monk fruit sweetener for a healthier option)
3/4 cup butter, softened
1 teaspoon vanilla extract
2 cups King Arthur Gluten-Free All-Purpose Flour
10 oz frozen cranberries
For the Icing Drizzle:
1 cup powdered sugar
2 tablespoons milk (or almond milk for a dairy-free option)
1/2 teaspoon vanilla extract
Instructions:
Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9x13-inch baking pan. Consider humming a festive tune to get into the holiday spirit—it might just make the cake taste even better!
Whisk Eggs and Sweetener: In a mixing bowl, combine 3 large eggs and 2 cups of sugar (or monk fruit sweetener for a healthier twist). Using an electric mixer, beat the mixture on medium-high speed for about 10 minutes, until it becomes pale and nearly doubles in volume. This step is crucial, as the eggs act as the leavening agent, giving your cake its delightful rise.
Blend in Butter and Vanilla: Introduce 3/4 cup of softened butter and 1 teaspoon of vanilla extract to the egg mixture. Continue mixing for an additional 2 minutes, ensuring everything is well combined. Try to resist the temptation to taste-test too much—save some for the cake!
Incorporate Dry Ingredients: Gradually add 2 cups of King Arthur Gluten-Free All-Purpose Flour to the wet mixture. Mix on low speed until just combined, being careful not to overmix. Overmixing can lead to a denser cake, and we're aiming for light and airy!
Fold in Cranberries: Gently fold in 10 ounces of frozen cranberries, distributing them evenly throughout the batter. These tart little gems will provide delightful bursts of flavor in every bite.
Transfer to Pan and Bake: Pour the batter into your prepared baking pan, spreading it out evenly. Place the pan in the preheated oven and bake for 40-50 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. As it bakes, your kitchen will fill with the irresistible aroma of holiday cheer.
Cool and Slice: Once baked, remove the cake from the oven and allow it to cool completely in the pan. This patience will pay off when slicing. Cut the cooled cake into small, party-friendly pieces, approximately 1x2 inches. Or, if you're feeling indulgent, go for larger slices—no judgment here!
Prepare the Icing Drizzle: In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk (or almond milk for a dairy-free option), and 1/2 teaspoon of vanilla extract until smooth. This sweet drizzle adds the perfect finishing touch.
Drizzle and Serve: Using a spoon or a piping bag, artfully drizzle the icing over the cooled cake pieces. Allow the icing to set before serving. Try to resist licking the spoon... or don't. No judgment here!
Enjoy baking and savoring this festive treat!
Recipe Tips:
Texture: Beating the eggs and sugar thoroughly is key to achieving the light, airy texture of this cake. Don’t rush this step! It’s the cake equivalent of waiting for the perfect snowball-making weather.
Frozen Cranberries: Using frozen cranberries ensures they hold their shape during baking, adding bursts of tart flavor to each bite. It’s like a mini flavor explosion in every slice.
Healthier Option: For a less sweet version, replace the sugar with monk fruit sweetener in a 1:1 ratio. This alternative maintains the sweetness without the added calories. Your health-conscious relatives will thank you.
Why We Love This Recipe
This Cranberry Christmas Cake is more than just dessert; it’s a slice of nostalgia that brings our family together every year. The bright tartness of the cranberries paired with the light sweetness of the cake and the vanilla icing drizzle creates a festive treat perfect for holiday gatherings. Plus, the drizzle makes it fancy enough to impress your in-laws—because we all know that’s important.
Whether you’re making it gluten-free, swapping the sugar for a healthier option, or just indulging in the original recipe, it’s a dessert everyone can enjoy. And hey, if you’re feeling extra generous, maybe leave a slice out for Santa. He’ll definitely appreciate the upgrade from cookies.
Happy holidays and happy baking!
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