Cranberry Almond Christmas Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • 5 tbsp butter at room temperature
  • 3 tbsp coconut oil at room temperature
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ tsp almond extract
  • ½ cup milk
  • 1¼ cups fresh cranberries, roughly chopped
  • ⅓ cup sliced almonds
  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, combine the flour and baking powder and mix thoroughly. Set aside.
  3. In a large bowl, beat the butter, coconut oil and sugar together with a mixer until they are light and fluffy (going from low to high speed). Add the eggs, vanilla, and almond extract and beat until the mixture is light and creamy (start on low speed and increase to high). Beat for at least one minute on high.
  4. Add half of the flour mixture and beat on low until it is fully incorporated. Add half of the milk and beat until fully mixed. Repeat with the second half of the flour and second half of the milk. When you're done mixing, the batter should be light and fluffy.
  5. Rinse the cranberries and chop them so that that each berry is at least cut in half. Fold the chopped cranberries into the cake batter. Spread the cake batter into a 9-inch pie plate greased with shortening or butter. Sprinkle the almonds over top and press them lightly into the cake batter.
  6. Bake for 30-35 minutes, or until the cake and almonds are lightly browned on top.
Recipe by Daily Rebecca at