I can still smell my grandmother’s kitchen on the coldest December afternoons spiced orange peels hanging on a string, a kettle breathing on the stove, and a warm pan of cake cooling on the windowsill. That memory lives in every slice I make now, and it’s why this tea cake feels like a hug straight from the oven.

I grew up learning to cook the way neighbors did back then: hands in flour beside my mother, turning the pages of church and community cookbooks that smelled faintly of coffee and flour. I’m Maggie Hart from Louisville, Kentucky, and I’ve spent decades cooking simply and lovingly for family tables. I favor easy, crowd-pleasing dishes that don’t demand exotic ingredients but do deliver on comfort. My kitchen is the kind you come into after work no fuss, just good food.

Over the years I’ve tested recipes in real weeknight scenarios so others can make them without stress. My approach stays true to the home-style roots I learned: clear steps, forgiving techniques, and plenty of warm encouragement. If you like simple, reliable baking that reminds you of holiday gatherings and Sunday afternoons, you’ll find this Festive Ricotta and Cranberry Tea Cake becomes a favorite. For a chocolate twist I often look back at recipes like chocolate and ricotta cake when I want something richer, but this bright, citrusy, ricotta-laced tea cake is the one I reach for when people drop in unannounced.

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Why this recipe stands out

This Festive Ricotta and Cranberry Tea Cake stands out because it blends tender ricotta richness with the bright pop of cranberries and a whisper of orange zest. The ricotta keeps the crumb moist without weighing it down, and the almond extract adds a gentle warmth that feels festive without being cloying. I like that it comes together in a single bowl for the wet ingredients and a separate bowl for the drysimple technique, lovely result. The cranberries add a holiday feel and a tart contrast that makes each bite lively.

If you’re hosting a small gathering or just want something pretty and uncomplicated for afternoon tea, this Festive Ricotta and Cranberry Tea Cake fits the bill. It slices nicely, so you can serve modest portions alongside coffee or a big teapot. Because the batter is forgiving, you can fold in fresh or frozen cranberries without worrying about overmixing; they won’t turn the batter purple or sink horribly to the bottom if you gently incorporate them.

The texture is delicate but sturdy enough to handle a dusting of powdered sugar or a quick glaze if you want a little sweetness on top. For a change of pace, try adding a handful of chopped toasted almonds in place of some cranberriesstill lovely, but different. The balance of citrus, dairy, and berry makes this Festive Ricotta and Cranberry Tea Cake perfect for winter brunches and as a thoughtful homemade gift when wrapped in parchment. For readers who like ricotta desserts, this one is related in spirit to lighter cakes like an almond-lemon ricotta cake, and you can find ideas for that at almond lemon ricotta cake with lemon glaze if you want to explore variations.

How this recipe comes together

The method for this Festive Ricotta and Cranberry Tea Cake is straightforward and made for busy evenings. Start by creaming the butter with sugar until it’s airythis gives the cake a light lift without complicated machinery. Mixing ricotta with eggs and extracts next creates a silky base that helps the flour blend without overworking the batter. You’ll whisk your dry leavenersbaking powder and baking sodawith flour and salt, then gently fold them into the wet ingredients. The trick is to stir just until everything comes together, so the cake stays tender. The cranberries and orange zest fold in at the end and add color and brightness.

Baking in a 9-inch round pan ensures an even rise and a balanced crumb; if you use a larger pan, the cake will be thinner and bake faster. When a toothpick comes out clean or with a few moist crumbs, the cake is done. Let it rest briefly in the pan before transferring it to a rack so it finishes setting without breaking.

This Festive Ricotta and Cranberry Tea Cake also keeps well for a day or two at room temperature, which makes it handy for make-ahead hosting. For a slightly richer spin on ricotta cakes, you might enjoy a chocolate chip version like the one at chocolate chip ricotta cake, but keep this recipe simple to highlight the fruity tang of cranberries and the citrus lift.

Ingredients

1 cup ricotta cheese
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen cranberries
Zest of 1 orange
Powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a large bowl, beat together the softened butter and granulated sugar until light and fluffy.
Add the ricotta cheese, eggs, vanilla extract, and almond extract to the butter mixture. Mix until well combined and smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the cranberries and orange zest.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before slicing, if desired. Enjoy with a cup of tea or coffee!

Serving ideas

I love serving this Festive Ricotta and Cranberry Tea Cake in small slices alongside a pot of tea or a mug of strong coffee. The cake’s slightly dense crumb means a modest slice feels satisfying, and the bright cranberries make each piece look pretty without fuss. For a dessert plate, add a dollop of lightly whipped cream or a spoonful of vanilla yogurt; either complements the citrus lift without overpowering the ricotta. In winter, a scoop of vanilla bean ice cream pairs beautifully if you want something more indulgent. For morning gatherings, cut the cake into wedges and set out a small bowl of powdered sugar for folks to sprinkle on their ownpretty and interactive.

If you’re hosting a holiday brunch, arrange slices on a wooden board with a few sprigs of rosemary or orange slices for color. This Festive Ricotta and Cranberry Tea Cake is also portable; it travels well wrapped in parchment and makes a thoughtful neighbor gift. For a fancier touch at a party, drizzle a thin orange glaze over the cooled cakemix powdered sugar with a tablespoon or two of orange juice until pourable. The bright glaze will set quickly and give the cake a glossy finish that holds up for a few hours on the dessert table.

How to store it properly

Store this Festive Ricotta and Cranberry Tea Cake at room temperature, loosely covered with a cake dome or plate, for up to two days. Ricotta adds moisture, so if it’s warm in your kitchen, keep it in the fridge to extend freshness to three or four days. Bring chilled slices back to room temperature before serving for the best texture. If you want to keep it longer, slice and freeze individual pieces in airtight containers or wrapped tightly in plastic and foil; frozen slices defrost quickly at room temperature or in a low oven.

When refrigerating, place a sheet of parchment between layers to prevent sticking and a loose cover to allow minimal air circulation so the crumb doesn’t go gummy. Reheat slices briefly in a microwave for about 15–20 seconds or in a 325°F oven for 8–10 minutes to revive the soft crumb. This cake’s texture holds up well to gentle reheating, and the cranberries stay pleasantly tart even after storage. Label containers with the date so you use the oldest slices first and enjoy the cake at peak flavor.

Simple tips for success

A few simple tips make this Festive Ricotta and Cranberry Tea Cake foolproof. First, use room-temperature eggs and softened butter for a smooth batter that emulsifies easily. Measure flour by spooning it into the cup and levelingdon’t pack it inso the cake stays tender. If your ricotta is very wet, drain it briefly in a fine-mesh sieve to avoid overly loose batter; a firmer ricotta gives a better crumb. Gently fold in the cranberries so they stay whole and distribute evenly rather than breaking up and streaking the batter.

If using frozen cranberries, toss them in a tablespoon of flour before adding to the batterthis helps suspend them so they don’t all sink. Watch the bake closely toward the end; oven temperatures vary, and you want a golden top without overbaking. Cool the cake in the pan for just 10 minutes before turning it out to avoid breakage, then let it finish cooling on a wire rack. For another ricotta cake idea with a deeper chocolate flavor, try a recipe like chocolate espresso ricotta cake when the mood strikes, but for mornings and light dessert this Festive Ricotta and Cranberry Tea Cake is my go-to.

Common questions

Q: Can I use frozen cranberries?
A: Yes. You can use frozen cranberries straight from the bag; no need to thaw. Toss them in a tablespoon of flour before folding them in so they don’t all sink. Frozen berries can release a bit more liquid as the cake bakes, which is finethe end result still has a lovely texture.

Q: Can I substitute low-fat ricotta?
A: You can, but expect a slightly drier crumb. Full-fat ricotta gives the best texture and flavor. If using low-fat ricotta, consider extending the bake by a few minutes and check for doneness with a toothpick.

Q: Can I make this dairy-free?
A: To make a dairy-free version, choose a plant-based ricotta substitute and a vegan butter. Results vary by product, so test one small pan first if you’re serving guests with strict dietary needs. The acid from the orange and the cranberries helps keep the cake flavorful even with swaps.

Q: Is the almond extract necessary?
A: The almond extract adds a subtle, warm note that complements the orange zest and cranberries. If you prefer not to use it, replace with an equal amount of extra vanilla, but the cake’s character will be slightly different.

Conclusion

For a bright, tender cake that feels seasonal but stays simple, the Festive Ricotta and Cranberry Tea Cake is a reliable, welcoming choice. It bakes up with a soft crumb, festive color, and a citrusy lift that brightens dessert plates and tea gatherings alike. If you want to explore another take on ricotta and cranberries, this version from a trusted source gives a slightly different interpretation: Cranberry Ricotta Cake – This Italian Kitchen. Try it, adapt it, and enjoy the way a simple loaf or round can make a weekday feel special.

Festive Ricotta and Cranberry Tea Cake