Cranberry Christmas Cake

Prep Time
Cook Time
Ready In

"Modified recipe from Barefeet in the Kitchen blog. Prep time allows time to toast chopped pecans in a medium-hot skillet for 2-4 minutes, until fragrant. Keep pecans moving so they don't burn!"

Original recipe yields 16 servings


  • Serving Size: 1 (102.2 g)
  • Calories 286
  • Total Fat - 12.3 g
  • Saturated Fat - 6 g
  • Cholesterol - 61.9 mg
  • Sodium - 92.1 mg
  • Total Carbohydrate - 41.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 27.4 g
  • Protein - 3.5 g
  • Calcium - 16.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 10.6 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 325 degrees (Pyrex).

Step 2

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.

Step 3

Add the butter, extract and zest; mix two more minutes.

Step 4

Stir in the flour until just combined. Add the cranberries and pecans, and stir to combine.

Step 5

Spread in a 9x13 Pyrex dish, sprayed with cooking spray. Bake for 40-45 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.

Step 6

Let cool completely before cutting into squares.

Tips & Variations

  • Cooking spray
  • 13x9 Pyrex dish (or bake at 350F for metal)



Made this for a New Year's Eve gathering and it was a hit. I made some changes: cut recipe in half and baked in an 8-inch cake dish, and arranged pecan halves on top before baking. Served it with Grand Marnier whipped cream. Delicious!

review by:
(1 Jan 2015)