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Cranberry Christmas Cake

A stunningly moist and tender bundt cake bursting with fresh, tart cranberries, finished with a sweet vanilla almond glaze. The perfect festive centerpiece for your holiday table.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Cranberry Christmas Cake
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup unsalted butter softened (2 sticks)
  • 1.75 cups granulated sugar
  • 4 eggs large, room temperature
  • 2 tsp pure vanilla extract
  • 1 tsp almond extract optional but recommended
  • 1 cup full-fat sour cream or Greek yogurt
  • 0.25 cup whole milk or buttermilk
  • 12 oz fresh cranberries about 3 1/2 cups, rinsed and dried
  • 2 tbsp all-purpose flour for tossing with cranberries
Vanilla Almond Glaze
  • 1.5 cups confectioners' sugar sifted
  • 3-4 tbsp whole milk or cream
  • 1 tsp pure vanilla extract
  • 0.25 tsp almond extract
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer
  • 10-12 cup Bundt pan

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl or stand mixer, cream the softened butter and granulated sugar on medium-high speed for 3-5 minutes, until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
  5. With mixer on low, add dry ingredients in three parts, alternating with the sour cream and milk in two parts. Begin and end with dry ingredients. Mix until just combined.
  6. In a small bowl, toss the fresh cranberries with the 2 tbsp of flour. Gently fold the floured cranberries into the batter until evenly distributed.
  7. Spoon batter into the prepared pan, smooth the top, and tap gently to remove air bubbles. Bake for 55-65 minutes, or until a skewer inserted comes out clean.
  8. Cool cake in pan on a wire rack for 25-30 minutes. Then, invert onto the rack and allow to cool completely, about 2 hours.
  9. For the glaze, whisk all ingredients until smooth. Drizzle over the completely cooled cake. Let set for 15 minutes before slicing and serving.

Notes

Ensure all dairy ingredients are at room temperature for best results. Do not glaze the cake until it is completely cool. Cake can be stored, covered, at room temperature for 2 days.