Spache the Spatula

Cranberry-Eggnog Cakes

Are you ready for a slew of holiday sweets posts? Well they’re a-comin’, starting with this!

Cranberry Eggnog Cakes | by Spache the Spatula ( is one of those things that seems to only be consumed during the last two months of the year. I have a confession to make. I don’t like eggnog. I think that’s my second worst holiday faux pax, right behind my dislike of pumpkin pie. Is anyone with me on this? There’s something about the viscosity that just doesn’t sit well with me. Mikey, on the other hand loves the stuff. He can and does easily down multiple glasses full in one sitting. Add in enough booze to my portion and my mind could certainly be swayed 😉

But, while I don’t particularly favor drinking eggnog, I think it is absolutely perfect to cook with! It lends itself super well to baked goods, and I love to the taste and texture it supplies these cakes.

Cranberry Eggnog Cakes | by Spache the Spatula ( moist, sweet, and tart little cakes make perfect holiday gifts. I made up a bunch, last year, for my neighbors. Cook them in disposable, festive pans, wrap them with some cellophane, and you have a sweet thoughtful treat that would be perfect as a hostess gift for all the holiday parties you may be attending! They also make an awesome addition to brunch or breakfast 🙂

Cranberry Eggnog Cakes | by Spache the Spatula ( can cook these little cakes in any size or shape pan you’d like. They make great muffins or loaves, but please experiment! I’ve made mini bunts, mini loaves, and muffins. Do note that the cooking time will vary depending upon your bakeware. Just take the cakes out when a toothpick inserted into the center comes out clean!

Cranberry Eggnog Cakes | by Spache the Spatula (

Cranberry Eggnog Cakes | by Spache the Spatula (

Cranberry-Eggnog Cakes

Yield: 2 loaves or 18 muffins

Cranberry-Eggnog Cakes


  • 2 cups cranberries
  • 1 cup granulated sugar, divided
  • 3 cups all-purpose flour
  • 1 tbsp + 1 tsp baking powder
  • 1 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 2 large eggs
  • 1 1/2 cups eggnog
  • 2/3 cup unsalted butter, melted
  • for the glaze
  • 1/2 cup eggnog
  • 2 cups confectioners' sugar


  1. Preheat oven to 375 degrees.
  2. Rinse and chop the cranberries. Put in a bowl with 1/2 cup sugar; toss, and set aside.
  3. In a medium bowl, combine the flour, 1/2 cup sugar, baking powder, and spices.
  4. In the bowl of an electric mixed fitted with the whisk attachment, mix together the eggs, eggnog, and butter. Add in the dry ingredients and mix on low to combine. Fold in the cranberries.
  5. Fill your desired baking pans with the batter (greased if you're not using liners or disposable pans), and bake for 15-40 minutes, depending upon size of pans. Cakes are ready when a toothpick inserted into the center comes out clean.
  6. Whisk together the glaze ingredients and drizzle over cooled cakes. Serve immediately or allow glaze to set before packaging.


recipe slightly adapted from here

Cranberry Eggnog Cakes | by Spache the Spatula ( sort of treats do you only eat at this time of the year?


One Response to “Cranberry-Eggnog Cakes”

  1. shahi — December 13, 2013 at 2:31 am

    Hi Rach,
    This Cranberry-Eggnog Cakes is sounding lovely. And i love cranberries so i am gonna love this cake too. Thanks for the share.

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