Best 3 Holiday Cranberry Eggnog Cake Recipes

During the holiday season, many people look for festive and flavorful desserts to share with family and friends. Among these treats, holiday cranberry eggnog cake stands out as a unique and delightful option. With its moist and tender crumb, tangy cranberry filling, and rich eggnog glaze, this cake is sure to be a hit at any holiday gathering. In this article, we'll guide you through the process of creating this special dessert, providing step-by-step instructions, helpful tips, and variations to suit your preferences. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to make the best holiday cranberry eggnog cake you've ever tasted!

Here are our top 3 tried and tested recipes!

HOLIDAY CRANBERRY EGGNOG CAKE

Holiday Cranberry Eggnog Cake image

Got eggnog and cranberries? We use both in this yummy, moist cake for the holidays. Dollop with a sweet topping of whipped cream and Mascarpone. -Roxanne Peelen, Franklin, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 package yellow cake mix (regular size)
1-1/2 cups eggnog
3 large eggs
1/4 cup butter, softened
2 teaspoons ground nutmeg
1 teaspoon vanilla extract
1 cup dried cranberries
MASCARPONE TOPPING:
1/2 cup heavy whipping cream
1 carton (8 ounces) Mascarpone cheese
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Additional ground nutmeg

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, eggnog, eggs, butter, nutmeg and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in cranberries., Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack to cool completely., For topping, in a small bowl, beat cream until stiff peaks form. In another small bowl, mix Mascarpone cheese, confectioners' sugar and vanilla just until combined. Fold in whipped cream. Serve with cake; sprinkle with additional nutmeg.

Nutrition Facts :

OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE

Overnight Cranberry-Eggnog Coffee Cake image

To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. Mix it all together the night before, and bake it in the morning. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories Brunch

Time 1h

Yield 15 servings.

Number Of Ingredients 21

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup eggnog
1 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon grated orange zest
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries
STREUSEL:
2/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon eggnog

Steps:

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries. , Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight. , Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes., For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.

Nutrition Facts : Calories 350 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 255mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY EGGNOG

Cranberry Eggnog image

This is a wonderful alternative to regular eggnog. It doesn't have a real strong cranberry taste. It's very smooth tasting and has a pretty pink color! I may have entered this too late for this holiday season, but it is well worth keeping for next holiday!

Provided by Pamela Logsdon

Categories Drinks Recipes Eggnog Recipes

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

½ cup cranberries
1 cup water
½ cup white sugar
1 teaspoon ground nutmeg
1 quart eggnog

Steps:

In a small saucepan over medium heat, combine cranberries and water. Bring to a boil and cook until the cranberries are mushy. Stir in sugar and nutmeg; remove from heat. Pour the eggnog into a blender along with the cranberry mixture and mix until well blended. Serve immediately.

Nutrition Facts : Calories 449 calories, Carbohydrate 61.2 g, Cholesterol 149.9 mg, Fat 19.3 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 11.5 g, Sodium 139.3 mg, Sugar 47 g

Tips:

Use fresh cranberries for the best flavor. Frozen cranberries can be used in a pinch, but fresh cranberries will give your cake a more vibrant color and flavor.
Be sure to cook the cranberries until they are softened and have released their juices. This will help to infuse the cake with cranberry flavor.
Don't overmix the batter. Overmixed batter can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking pan. Just adjust the baking time accordingly.
Serve the cake warm or at room temperature with eggnog sauce.

Conclusion:

Holiday Cranberry Eggnog Cake is a delicious and festive dessert that is perfect for the holiday season. With its moist and flavorful cranberry cake and creamy eggnog sauce, this cake is sure to be a hit at your next holiday party.