I still remember the first time my kitchen smelled like a holiday the warm lift of citrus and sugar, a scatter of bright red fruit across a pale batter. I stood on a chair while my mom spooned batter into a pan, and I felt important and grown-up, even if my apron was too big. That small, steady ritual made baking feel like a quiet kind of gift.

I’m Maggie Hart, a 58-year-old home cook from Louisville, Kentucky, and I’ve spent more seasons at the stove than I can count. I learned to cook beside my mama, flipping through church fundraiser booklets and dog-eared family notebooks long before food blogs. Today I share cozy, comforting recipes at Gemmir Kitchen simple casseroles, slow-cooker suppers, skillet dinners, and those nostalgic desserts that taste like Sunday afternoons. I test recipes in honest weeknight kitchens and keep them family-friendly and pork-free by default. I speak plainly and kindly, walking you through each step so comfort feels accessible, not fussy.

This little holiday tea cake lives exactly where my cooking heart sits: honest, unfussy, and full of home. The Holiday Cranberry Ricotta Tea Cake balances tangy fruit with a tender, rich crumb, and it comes together with things you likely keep in the fridge and pantry. It’s a recipe that invites conversation slice it at brunch, tuck it into a lunchbox, or set it out with coffee while folks swap stories.

If you like ricotta-centered cakes, you might enjoy my take on an almond-lemon ricotta cake with a bright glaze, which uses the same gentle batter technique to deliver a different kind of charm: almond lemon ricotta cake with lemon glaze. The Holiday Cranberry Ricotta Tea Cake stays reliably simple and festive no matter the occasion, and it rewards a few small, patient steps with a cake that keeps folks coming back for another slice.

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Why you’ll love this dish

This recipe wins hearts because it pairs tangy, poppy cranberries with a tender, moist crumb that stays soft for days. The Holiday Cranberry Ricotta Tea Cake uses ricotta to add richness without heaviness; that dairy keeps the cake velvety and gives it a gentle lift. Fresh cranberries fold in like little flavor fireworks, and they create tiny pockets of brightness in every bite. The cake’s texture feels like a cross between a loaf and a tender tea cake, which makes it right at home on a breakfast table or after-dinner with a cup of tea.

You’ll find the method forgiving: creaming butter and sugar first gives you a light batter, and adding ricotta and eggs imparts the stability and moisture the cranberries need to shine. The Holiday Cranberry Ricotta Tea Cake doesn’t demand special equipment a standard mixing bowl and spatula will get you there. I like to halve the cranberries so they nestle evenly, and I dust the top with powdered sugar for a snowy finish. It slices beautifully, and the leftovers travel well for potlucks or a neighbor’s treat.

If you love ricotta cake textures, you’ll also appreciate a chocolate and ricotta cake that leans into cocoa and richness while using the same gentle mixing approach, and it’s a lovely variation to keep in mind for different gatherings: chocolate and ricotta cake. The Holiday Cranberry Ricotta Tea Cake strikes an easy balance between festive and everyday, and that makes it a recipe I return to when I want something special without fuss.

How this recipe comes together

Start by creaming the softened butter with sugar until it lightens that step brings air to the batter and creates a tender crumb for the Holiday Cranberry Ricotta Tea Cake. Mix in the ricotta, eggs, and vanilla next; ricotta makes the cake moist and gives it a subtly tangy backbone that plays well with cranberries. Whisk your dry ingredients separately so they distribute evenly. Add the dry mix gently to the wet ingredients and fold just until combined; overmixing can tighten the crumb, and you want a soft, yielding texture.

Gently fold the halved cranberries into the batter so they spread without turning the whole mixture pink. Pour the batter into a greased 9-inch round pan and smooth the top with a spatula. Bake until a toothpick comes out clean; the top develops a soft golden blush and the smell fills your kitchen with a cozy, festive note. Let the cake cool slightly in the pan before turning it out to a wire rack that short rest helps it finish setting without drying.

This cake offers room to personalize. You can fold in a little orange zest with the cranberries for citrus lift, or add a handful of toasted nuts for crunch. The technique here mirrors what I use when making a chocolate chip ricotta cake you’ll notice the same gentle folding and the same forgiving nature that keeps cakes tender: chocolate chip ricotta cake. The Holiday Cranberry Ricotta Tea Cake comes together quickly and gives you a comforting, festive centerpiece with very little drama.

Ingredients

1 cup ricotta cheese
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh cranberries, halved
Powdered sugar, for dusting

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
Mix in the ricotta cheese, eggs, and vanilla extract until well combined.
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 halved cranberries.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, dust the top with powdered sugar.
Slice and enjoy your festive tea cake!

Serving ideas

The Holiday Cranberry Ricotta Tea Cake feels at home in lots of settings. Serve it warm or at room temperature; either way, a light dusting of powdered sugar brightens the top. For holiday brunch, slice the cake and pair it with whipped cream or a spoonful of mascarpone for a touch of indulgence. At afternoon tea, offer thin slices alongside hot tea or coffee so the cake’s tender crumb and cranberry brightness complement the drinks.

Think about pairings that play off the cake’s tang: a citrus marmalade, orange curd, or a drizzle of simple glaze flavored with lemon or orange. For a richer presentation, serve a warm slice with vanilla ice cream or a dollop of crème fraîche. The Holiday Cranberry Ricotta Tea Cake also makes a thoughtful hostess gift; wrap a few slices in parchment and tie with twine for a small, homemade offering.

If you want to make the cake party-ready, top it with toasted almonds or a scattering of sugared cranberries for sparkle. The cake’s comfortable texture also lets it carry bolder flavors if you choose try serving alongside a spiced mulled cider, which complements the fruit and ricotta notes beautifully.

How to store it properly

Store the Holiday Cranberry Ricotta Tea Cake at room temperature for a day, loosely covered with foil or a cake dome to protect it from drying out. If you plan to keep it longer, wrap it well in plastic wrap and store it in the refrigerator for up to four days; refrigeration helps the ricotta stay fresh and the cake maintain its texture. When you’re ready to serve refrigerated slices, let them sit at room temperature for about 20 minutes to soften before serving.

For longer storage, slice the cake and wrap individual portions tightly in plastic film, then place them in a freezer-safe container. Freeze for up to two months. Thaw slices overnight in the refrigerator and bring them to room temperature before serving or warm gently in a low oven. These steps help the Holiday Cranberry Ricotta Tea Cake preserve its tender crumb and cranberry brightness.

If you plan to transport the cake, keep it chilled until the last minute and pack it in a sturdy container to avoid squishing. The Holiday Cranberry Ricotta Tea Cake travels well and makes a welcome contribution to potlucks and holiday gatherings when you take these simple storage precautions.

Helpful tips

Use fresh ricotta for the best texture not the drained, thick kind from tubs meant for baking, but the regular ricotta found in the dairy aisle that keeps moisture in the batter. Don’t overmix once you add the flour; stir just until you see no streaks of flour and the batter looks uniform. Overmixing tightens the gluten and gives you a denser cake, which we don’t want here.

Halve the cranberries so they distribute evenly and don’t create large pockets of juice. If your cranberries are tart and you prefer a sweeter balance, toss them with a teaspoon of sugar before folding into the batter. Line the pan with parchment for easy removal, and allow the cake to cool slightly before inverting to keep it from breaking.

If you like espresso or chocolate notes, try working those flavors into a different ricotta cake variation for a change of pace; the technique you use for a chocolate espresso ricotta cake will feel very familiar and opens up other flavor paths to explore: chocolate espresso ricotta cake. Small tweaks make a world of difference; this cake rewards gentle hands and simple, thoughtful choices.

Recipe variations

Swap in orange zest to brighten the Holiday Cranberry Ricotta Tea Cake and bring a citrus lift that pairs beautifully with cranberries. Add toasted walnuts or sliced almonds for crunch and a nutty counterpoint to the tender crumb. If you prefer a glossier finish, mix powdered sugar with a little orange juice to make a thin glaze and pour it over the cooled cake.

For a more indulgent version, fold in white chocolate chips with the cranberries the sweet melt balances the tart fruit wonderfully. If you want to experiment with spices, whisk in a pinch of cinnamon or ground cardamom to the dry ingredients for a warming touch that suits colder weather. For smaller gatherings, bake the batter in a loaf pan or mini bundt pan and adjust the baking time accordingly.

You can also convert this into a layered dessert by slicing the cake horizontally and filling the middle with sweetened ricotta or whipped cream and extra cranberries. Each variation keeps the Holiday Cranberry Ricotta Tea Cake’s soul intact while letting you play with textures and flavors to match the occasion.

Frequently asked questions

Q: Can I use frozen cranberries in the Holiday Cranberry Ricotta Tea Cake?
A: Yes, you can use frozen cranberries. Do not thaw them before folding into the batter to avoid turning the mix pink. Toss frozen berries with a tablespoon of flour before adding to the batter; this helps them suspend in the cake and prevents them from sinking.

Q: My cake came out a little dense. What went wrong?
A: Density often comes from overmixing after adding flour or from using cold ingredients. Make sure butter is softened and eggs are room temperature. Fold the dry ingredients until just combined. Also, measure flour accurately spoon it into the cup and level with a knife rather than scooping directly from the bag.

Q: Can I make the Holiday Cranberry Ricotta Tea Cake dairy-free?
A: You can experiment with dairy-free ricotta and a vegan butter substitute, but results may vary. Use a high-quality plant-based ricotta alternative and ensure your substitute behaves like regular ricotta in moisture and texture. You may need to tweak baking time slightly.

Q: How do I keep the cake from sticking to the pan?
A: Grease the pan well and line the bottom with parchment. Allow the cake to cool for 10 minutes in the pan, then run a knife around the edge before inverting onto a cooling rack. These steps help the cake release cleanly.

Conclusion

The Holiday Cranberry Ricotta Tea Cake brings simple, homey flavor to your table and asks for minimal fuss in return. It pairs tender ricotta richness with bright, festive cranberries, and it adapts beautifully from casual coffee mornings to holiday dessert spreads. If you want more inspiration for ricotta-based cakes and techniques that echo this recipe’s gentle approach, take a look at This Italian Kitchen’s Cranberry Ricotta Cake for another perspective on the classic pairing of ricotta and cranberries.

Holiday Cranberry Ricotta Tea Cake