Recipes from the Grapevine Cottage

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Cranberry Christmas Cake

Linda found this incredibly easy holiday recipe on a website called Barefoot in the Kitchen, and wow, is it good!


3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour
12 oz fresh cranberries


this should be thin enough to drizzle over the top of the cake – it is not frosting.
1/2 cup powdered sugar
1/4 cup milk, or until desired thickness reached


Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.

Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9×13 pan. Bake for 40-45 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely, and then drizzle with glaze.