Cranberry Fruit Cake – Moist, Festive & Bursting with Flavor
Cranberry Fruit Cake is a delightful twist on the traditional fruit cake. Lighter and fresher than classic versions, this cake combines tart cranberries, tender crumb, and warm vanilla notes for a dessert that feels both comforting and vibrant. The natural acidity of cranberries balances the sweetness beautifully, making every bite flavorful without being heavy.
Perfect for the holiday season, special gatherings, or a cozy weekend bake, this cranberry fruit cake is easy to prepare and stores well, making it ideal for make-ahead baking.
Ingredients
For the Cake
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2½ cups all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon (optional)
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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¼ cup brown sugar
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2 large eggs
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1 tsp vanilla extract
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¾ cup milk or buttermilk
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1½ cups fresh or dried cranberries
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½ cup chopped walnuts or pecans (optional)
Optional Glaze
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¾ cup powdered sugar
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1–2 tbsp orange juice or milk
Equipment Needed
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Mixing bowls
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Hand or stand mixer
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Spatula
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9-inch loaf pan or round cake pan
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Cooling rack
Instructions
1. Prepare the Oven and Pan
Preheat the oven to 350°F (175°C). Grease your cake pan and line the bottom with parchment paper for easy release.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Cream the Butter and Sugars
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 3–4 minutes. This step ensures a tender cake texture.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Wet and Dry Ingredients
Add the dry ingredients in batches, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined—do not overmix.
5. Fold in Cranberries
Lightly toss the cranberries with a tablespoon of flour to prevent sinking. Gently fold them into the batter along with nuts if using.
6. Bake the Cake
Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 10 minutes.
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Optional Glaze
7. Make the Glaze
In a small bowl, mix powdered sugar with orange juice or milk until smooth. Drizzle over the cooled cake for a sweet, glossy finish.
Serving Suggestions
Cranberry Fruit Cake is delicious served:
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With tea or coffee
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Lightly warmed with butter
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As a holiday dessert with whipped cream
Its flavors deepen after a few hours, making it even better the next day.
Tips for the Best Cranberry Fruit Cake
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Fresh vs. dried cranberries: Fresh add tartness; dried give sweetness—both work well.
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Don’t overmix: Overmixing makes the cake dense.
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Balance tartness: Add orange zest for extra brightness.
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Room-temperature ingredients: This helps the batter mix evenly.
Variations
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Orange Cranberry Cake: Add 1 tbsp orange zest to the batter.
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Apple Cranberry Cake: Fold in ½ cup diced apple.
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Gluten-free: Use a 1:1 gluten-free flour blend.
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Holiday version: Add nutmeg and cloves for warmth.
Storage & Make-Ahead
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Room temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Keeps well for up to 5 days.
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Freezer: Wrap tightly and freeze for up to 2 months.
Why This Recipe Works
This cranberry fruit cake strikes the perfect balance between sweet and tart, with a moist crumb that stays soft for days. The cranberries provide freshness, while the simple batter allows their flavor to shine without being overwhelming.
Conclusion
Cranberry Fruit Cake is a refreshing take on a classic dessert—light, flavorful, and easy to make. Whether served during the holidays or as an everyday treat, this cake delivers bright flavor and comforting texture in every slice.
Simple, festive, and beautifully balanced, it’s a recipe you’ll return to again and again.