Cranberry Christmas Cake

An elegant holiday dessert, baked to perfection in cast iron.

This Cranberry Christmas Cake is a festive showstopper—moist, rich, and studded with tart cranberries that balance its sweetness perfectly. Infused with almond and vanilla extracts, topped with sliced almonds, and finished with sugared cranberries and fresh rosemary, it’s a cake that brings holiday magic to your table.

Baked in the Victoria Signature Series Dutch Oven, this recipe delivers golden edges, a tender center, and an effortlessly refined presentation that’s perfect for seasonal entertaining.

Total Time: ~1 hour 45 minutes

Prep time: 20 minutes
Bake time: 65–75 minutes
Cooling & garnish: 15–20 minutes

Ingredients

Cake Batter

3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2½ cups granulated sugar
6 large eggs
2 tsp vanilla extract
1 tsp almond extract
1 cup heavy cream
2 cups fresh cranberries
Sliced almonds (for topping)

Garnish

Powdered sugar
Sugared cranberries
Fresh rosemary sprigs

Instructions

Preheat the Oven
Set your oven to 350°F (175°C). Lightly oil the inside of your Victoria Dutch Oven and place a parchment round at the base.
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter & Sugar
In a large bowl or stand mixer, beat the butter and sugar until light and fluffy.
Incorporate Eggs
Add eggs one at a time, mixing well after each addition.
Add Flavor & Cream
Mix in vanilla extract, almond extract, and heavy cream until fully combined.
Combine Wet & Dry
Gradually mix in the flour mixture until a smooth batter forms.
Fold in Cranberries
Gently fold in the fresh cranberries, being careful not to overmix.
Assemble & Bake
Pour the batter into your prepared Dutch oven. Top generously with sliced almonds.
Cover and bake for 65–75 minutes, or until the center is set and a toothpick inserted comes out clean.
Cool & Garnish
Allow the cake to cool in the Dutch oven for at least 15 minutes before unmolding. Dust with powdered sugar and decorate with sugared cranberries and fresh rosemary sprigs for a festive finish.