Cranberry Christmas Cake

This Cranberry Breakfast Cake has become our Christmas morning tradition. It goes into the oven first thing. By the time we are done opening our stockings, it's pretty much ready. It's simple and delicious!

3 eggs

2 cups sugar 

2/3 cup margarine or butter (softened) 

1 tsp vanilla 

2 cups all-purpose flour 

12 oz/340 g fresh or frozen cranberries (one bag)   

Preheat oven to 350 F. Beat eggs and sugar until mixture is light and fluffy.  Add butter and vanilla. Mix well again. 

Stir in flour until just combined. Add cranberries and mix in thoroughly. This batter will be very thick and cannot be poured from the bowl; you must scoop it into the pan.

Bake in a 9” x 13” non-stick pan at 350F for 45-50 minutes. An inserted toothpick should come out clean. If there is batter sticking to it, bake for 3 more minutes and try again.

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