The Best Cranberry Christmas Cake: A Festive Almond & Orange Delight for Your Holidays
Welcome to the most wonderful time of the year! As the festive season approaches, there’s nothing quite like the aroma of a freshly baked cake filling your home. This incredible one-layer celebration almond cake is not just any cake; it’s a symphony of flavors, infused with the tartness of fresh cranberries, the comforting nuttiness of almonds, and the bright, zesty notes of orange. Perfect for holiday gatherings, this Cranberry Christmas Cake promises to be a showstopper on any dessert table.
We’re kicking off my favorite season with this wonderfully fragrant, richly flavorful, and irresistibly buttery cranberry Christmas cake. I first baked this delightful creation a few weeks ago when my parents were visiting, and it was such a hit that it vanished in less than two days! The sheer joy of sharing a homemade treat made with love during the holidays is unmatched, and I truly can’t wait to make it again for our upcoming celebrations.
If you’ve ever enjoyed a slice of my popular blueberry almond tea cake, then you are absolutely going to adore today’s festive rendition. This recipe builds on that beloved foundation, offering a cake that is remarkably simple to prepare yet exudes an air of sophistication and holiday cheer. To infuse it with that undeniable festive spirit, I’ve generously added fresh orange zest – and I mean *lots* of it – along with vibrant, fresh cranberries. The combination of sweet almond, bright orange, and wonderfully tart cranberries creates a flavor profile that is perfectly balanced and incredibly complementary. Each bite offers a light, buttery texture that is utterly hard to resist.
Crafting Your Cranberry Christmas Cake: An Ingredient Deep Dive
The heart of this festive dessert is a rich, butter-based almond cake. We ensure a profound almond flavor by incorporating several almond elements into the batter: fine almond flour (or almond meal), delicate crushed almond slices, and a hint of pure almond extract. We certainly aren’t skimping on the almond flavor here, and each component plays a crucial role in the cake’s overall success.
The almond meal (or flour) is key to achieving that wonderfully moist and tender crumb that makes this cake so delightful. Unlike regular wheat flour, almond flour adds a distinct richness and helps keep the cake from drying out. The sliced almonds, broken into smaller pieces and mixed into the batter, provide a lovely textural contrast throughout the cake, adding a subtle crunch. Finally, the almond extract harmoniously pulls all these flavors together, enhancing the natural almond notes and providing a comforting, aromatic depth. Before the cake even goes into the oven, we’ll sprinkle additional sliced almond pieces on top, creating a beautiful, inviting garnish that also toasts lightly during baking, intensifying their nutty aroma.
This recipe is designed to create one perfect 8-inch cake layer. While I’ve experimented with various methods, I cannot stress enough the importance of properly preparing your cake pan. To ensure a flawless release every time, I highly recommend generously greasing your cake pan and then lining the bottom with a round of parchment paper. This simple step acts as an insurance policy, guaranteeing that your beautifully baked cake can be inverted and removed with utmost ease, preventing any frustrating sticking. For a detailed, step-by-step guide, check out my easy go-to method for how to line a cake pan with parchment paper.
Baking with Fresh Cranberries: Tips for Perfect Distribution
The star of the show, alongside the almonds, is the vibrant cranberry. To ensure that these jewel-toned berries are perfectly distributed throughout your cake batter, I highly recommend taking a few extra minutes to slice them in half. A simple paring knife does the trick quickly and efficiently, adding just a minimal amount of time to your prep. However, if your cranberries are naturally on the smaller side, feel free to leave them whole – they will still provide a lovely burst of flavor.
Cutting the cranberries in half serves an important purpose: it guarantees a more even spread within the cake. This means that with every forkful, you’ll encounter delightful, small bursts of ripe, tart cranberry, creating a beautiful balance that never overpowers the delicate orange and almond flavors. It’s a small step that makes a significant difference in the eating experience, ensuring a harmonious bite every time.
Important Note on Frozen Cranberries: If you opt to use frozen cranberries for this recipe, I strongly advise against cutting them. Keep them whole to prevent any potential color bleeding into your beautiful cake batter, which can sometimes happen as they thaw and release their juices. Simply fold them in frozen, and they will bake perfectly.
How to Serve and Enjoy Your Cranberry Christmas Cake
The batter for this cake is intentionally thicker than many standard cake batters, resembling more of a crumb cake or coffee cake consistency. This richness contributes to its incredible moistness and texture, but it also means you’ll need to set aside approximately one hour for baking time. Don’t rush this step; a slow and steady bake ensures the cake cooks through evenly and develops its beautiful golden crust.
To give your Cranberry Christmas Cake that perfect festive touch, I love to dust it lightly with powdered sugar just before serving. This creates a delicate, snow-like appearance that’s truly enchanting for the holidays. However, it’s crucial to allow the cake to cool completely before attempting this, as the sugar will melt into the warm cake. That being said, if you prefer, this cake tastes absolutely fabulous served slightly warm from the oven, offering a comforting aroma and melt-in-your-mouth texture.
This versatile cake is a wonderful addition to a variety of holiday occasions. It makes a lovely, casual treat to enjoy with a cup of tea or coffee on a chilly afternoon. Its robust nature also means it holds up exceptionally well, remaining fresh and delicious when wrapped tightly in plastic wrap for an additional 2-3 days at room temperature. Consider serving it as part of a festive breakfast or brunch spread, offering a delightful alternative to traditional pastries. Whether it’s the centerpiece of your Christmas dinner dessert or a simple pleasure shared with loved ones, this cake is sure to bring joy and warmth to your holiday season.
Cranberry Christmas Cake
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Equipment
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KitchenAid 5 Qt. Artisan Stand Mixer
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Williams Sonoma Goldtouch® 8-Inch Nonstick Round Cake Pan
Ingredients
- ¾ cup (100 g) whole wheat pastry flour or unbleached all purpose flour for a lighter texture
- ¾ cup (100 g) almond meal/flour adds moisture and nutty flavor
- 1¼ teaspoons baking powder for lift
- ½ teaspoon kosher salt balances sweetness
- ¾ cup (50 g) sliced almonds for texture and garnish
- ¾ cup (150 g) granulated sugar for sweetness
- zest of one large orange adds bright, festive flavor
- ¾ cup (6 oz; 170 g) unsalted butter softened to room temperature
- ½ teaspoon pure almond extract enhances almond flavor
- ½ teaspoon pure vanilla extract for warmth
- 3 large eggs, lightly whisked at room temperature for better emulsion
- 2 tablespoons whole or low-fat milk adds moisture
- ¾ cup (70 g) fresh cranberries sliced in half for even distribution
- powdered sugar (optional) for dusting and garnish
Instructions
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Preheat your oven to 325°F (160°C) with an oven rack positioned in the center. Prepare your 8-inch round cake pan (it should be at least 2-inches deep) by generously greasing it with baking spray or softened butter. Then, line the bottom with a round of parchment paper (for an easy visual guide, refer to this tutorial!). Grease over the parchment paper again for double protection, and set the pan aside.
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In a medium-sized mixing bowl, whisk together the whole wheat pastry flour (or all-purpose flour), almond meal, baking powder, and salt. Now, take approximately one tablespoon of the sliced almonds and reserve them for garnish. Break the remaining sliced almonds into smaller pieces using your hands and stir them into the flour mixture. This adds a lovely texture throughout the cake.
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In the bowl of a stand mixer, combine the granulated sugar and orange zest. Use your fingertips to rub the orange zest into the sugar until it becomes incredibly fragrant and slightly moist. This step releases the essential oils from the zest, infusing the sugar with intense citrus flavor. Add the softened butter, pure almond extract, and pure vanilla extract. Using the paddle attachment, cream the butter and sugar mixture together on medium-high speed until it’s light, fluffy, and pale in color, typically taking about 3 to 4 minutes. Remember to scrape down the sides of the bowl halfway through to ensure all ingredients are evenly incorporated. Reduce the mixer speed to medium and slowly add the lightly whisked eggs, beating until they are just incorporated (the mixture might look slightly curdled at this point, which is normal). Finally, reduce the speed to low and gradually add the flour mixture in two additions, alternating with the milk. Mix until just combined; be careful not to overmix. The resulting batter will be relatively thick.
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Using a large spatula, gently fold the prepared fresh cranberries into the cake batter. This ensures they are evenly distributed without crushing them. Transfer the thick batter into your prepared greased cake pan and use a small offset spatula or the back of a spoon to smooth the top. Sprinkle the reserved sliced almonds over the top of the batter.
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Bake for 55 to 60 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Once baked, allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. This cooling period helps the cake firm up before removal. Next, carefully run a knife along the inner sides of the cake pan to release the cake, then gently invert it onto the wire rack. Flip it back right-side up and allow the cake to cool completely. Serve slightly warm or at room temperature, dusted lightly with confectioner’s sugar as desired for a beautiful presentation.
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