Hey there, lovely readers!
It’s that magical time of year again, and I’ve got a festive treat just for you!
Today, I’m excited to share my cranberry pecan Christmas cake recipe.
It’s sweet, nutty, and packed with holiday spirit. Picture the tartness of cranberries mingling perfectly with crunchy pecans – yum!
Perfect for dessert or to share at your holiday gatherings.
Let’s spread some cheer with this delicious cake!
| Preparation Time | 20-30 minutes |
| Cooking Time | 50-55 minutes |
| Total Time | 70-85 minutes |
| Level of Difficulty | Medium |
Ingredients
- 3/4 cup chopped pecans
- 3/4 cup sweetened dried cranberries
- 1 tablespoon all-purpose flour
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup unsalted butter (softened)
- 1 1/4 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup plain greek yogurt
- 1 cup powdered sugar
- 1/4 cup heavy cream (plus a few more tablespoons if needed)
- 1 teaspoon vanilla extract
Step 1: Prepare the Bundt Pan and Preheat the Oven
Preheat your oven to 325°F (163°C).
Grease a 10-inch bundt pan with shortening and dust it with flour to ensure your cake will release smoothly after baking.
Step 2: Mix Dry Ingredients
In a small bowl, combine ¾ cup chopped pecans, ¾ cup sweetened dried cranberries, and 1 tablespoon of flour.
Mix until the nuts and cranberries are coated, then set aside.
In another bowl, whisk together 2 ¼ cups all-purpose flour and 1 teaspoon baking powder.
Set aside as well.
Step 3: Cream Butter and Sugar, Add Eggs and Vanilla
In a stand mixer or using an electric mixer, cream together 1 cup softened unsalted butter and 1 ¼ cups granulated sugar until well combined and fluffy.
Add 5 large eggs, one at a time, mixing well after each addition.
Then mix in 2 teaspoons of vanilla extract.
Step 4: Combine Wet and Dry Ingredients, Incorporate Yogurt and Mix-ins
Gradually add the flour mixture to the butter and sugar mixture, mixing until just combined.
Be careful not to overmix.
Fold in ½ cup plain Greek yogurt until fully incorporated.
Finally, gently stir in the pecans and cranberries until they are evenly distributed throughout the batter.
Step 5: Bake the Cake
Pour the batter into the prepared bundt pan and spread it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 6: Prepare and Apply the Glaze, Garnish, and Store
While the cake is cooling, make the glaze by whisking together 1 cup powdered sugar, ¼ cup heavy cream, and 1 teaspoon vanilla extract until smooth.
Adjust the consistency with additional heavy cream if needed.
Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.
Optionally, garnish with extra pecans and cranberries for a festive look.
Store the cake in an airtight container at room temperature.
