The Estate Bakery
Christmas Cranberry Jam Cake
The Strategy:
Nothing captures the magical warmth and elegance of the holidays like a showstopping, home-baked cake, and this Christmas Cranberry Jam Cake is an absolute masterpiece. Combining the snowy brightness of a delicate orange-kissed white cake with a ruby-red filling of fresh cranberries simmered in sweet cherry preserves and orange juice, this dessert is a gorgeous study in contrasts. Topped with a silky, cloud-like orange cream cheese frosting, it perfectly balances sweet, tart, and citrusy flavors that will absolutely wow your guests and serve a crowd beautifully—the ultimate festive centerpiece for your holiday table.
Ingredients
- 1 (12-ounce) jar cherry preserves (substitute with raspberry)
- ¾ cup granulated sugar
- juice of 1 large orange, about ¼ cup
- 1 (12-ounce) package fresh cranberries, about 3 to 3 ½ cups
- 3 ½ cups cake flour
- 1 tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 cup unsalted butter, 2 sticks, room temperature
- 2 cups granulated sugar
- zest of 2 large oranges, about 2 to 3 tablespoons
- juice from 1 medium orange, about 1/4 cup
- 1 cup milk
- 1 cup unsalted butter, 2 sticks, room temperature
- 1 (8-ounce) package cream cheese, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 (32-ounce) package powdered sugar, about 7 ½ cups
- juice of 1 large orange, about ¼ cup
- 1 to 2 tablespoons half-and-half (optional)
Instructions
- Add the filling ingredients to a deep pot. Stir and bring to a boil.
- Reduce the heat to low and simmer until the cranberries soften and begin to pop, about 20 minutes.
- Use a potato masher to mush up the cranberries.
- Remove the pot from the heat and cool.
- Spread the filling into a shallow pan. (A cake pan or pie plate works well for this.)
- Place the pan into the freezer to cool thoroughly while you make and bake the cake.
- Preheat your oven to 375°.
- Spray 2 (9-inch) square cake pans with vegetable oil spray.
- Place a square of parchment paper in the bottom of each pan and spray again.
- Use an electric mixer to whisk the egg whites until soft peaks form, about 3 to 5 minutes.
- Use a spatula to gently transfer the whipped egg whites to a large bowl.
- Whisk together the flour, baking powder, and ¼ teaspoon salt in a small bowl and set aside.
- Use the mixer to combine 1 cup butter and the granulated sugar.
- Stir in the orange zest and orange juice.
- Add 1/3 of the flour followed by 1/3 of the milk. Continue until all the flour and milk are added. The batter will be quite thick.
- Remove the mixing bowl from the mixer.
- Use a spatula to gently fold the egg whites into the batter, using about 1/3 of the whites at a time. This will make the batter light and airy.
- Use a spatula to scrape and smooth the batter into the two pans.
- Bake until a tester inserted into the center of the cake comes out clean, about 35 to 40 minutes.
- Cool the cakes in the pan for 10 minutes.
- Transfer the cakes to a rack, remove the parchment paper, and cool completely.
- Now is a good time to remove the cranberry filling from the freezer. You want it to be chilled—not frozen!
- For the frosting, use an electric mixer to combine 1 cup butter with cream cheese until fluffy.
- Add the vanilla and ¼ teaspoon salt.
- Mix in the sugar, a cup at a time, alternating the sugar and the remaining orange juice.
- If the frosting is too thick, you can thin it with a bit of half-and-half.
- Now, here’s the fun part. You can turn this into a four-layer cake, by horizontally slicing each of the square cakes in half.
- Set one of the cake layers onto your cake platter. Generously slather with frosting. Spoon some of the cranberry jam over the frosting. Place a second cake layer on top. Repeat with frosting and jam. Do the same with the third cake layer. Top with the last cake layer. Slather frosting on the sides and top of the cake.
- Note: For a wonderland inspired decoration. Dip fresh, pitted cherries in slightly whipped egg white. Then coat in sugar. Cool to set. Use these sugared cherries to decorate the top of the cake. Add candied orange slices and thyme leaves for a holiday-worthy dessert!
Thing to Note:
It\u2019s not uncommon to wind up with too many berries and have them go bad before you have a chance to use them up. This is the perfect time to freeze them. Simply pop your berries into a resealable plastic bag and freeze them until you want them. Frozen berries of all varieties work perfectly for the sauce in this recipe.
The full recipe lives in the Vault
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The Heart of the Table
Baking this majestic Christmas Cranberry Jam Cake fills the entire home with the warm, festive aromas of sweet orange zest and simmering berries, instantly evoking the joy of the holiday season. Sliced and served on fine holiday tableware, this cake represents the height of welcoming hospitality, its rich, colorful layers bringing a sense of elegant occasion to the dessert course. Sharing a slice with family and friends sparks immediate joy and rich conversation, making it a beloved holiday tradition that reminds us of the power of celebration and connection around the family table.
Neighborly Grace
- THE PRESENTATION: Serve this spectacular, snow-white cake on a raised silver or crystal pedestal cake stand, beautifully garnished with sparkling sugared cranberries, fresh rosemary sprigs to resemble evergreen branches, and elegant curls of orange zest around the base.
- THE POUR: A glass of chilled, festive Sparkling Cranberry Mimosa, a sweet and bubbly Asti Spumante, or a velvety ruby port wine. For a non-alcoholic option, serve with a warm, spiced mulled cider or freshly brewed pecan-flavored coffee.
- THE VIBE: A warm, laughter-filled holiday gathering on a cozy North Carolina Estate veranda, with the glowing warmth of a fire pit, soft twinkling lights, and guests enjoying festive music and slices of rich, ruby-layered cake under cashmere throws.
