Cranberry Walnut Pie (Christmas Wreath Pie)

A delicious walnut and cranberry cake decorated like a festive Christmas wreath. This pie has a crunchy walnut crust and a sweet and tangy cranberry filling. Topped with edible decorations, this cake is the most festive Christmas dessert!

Cranberry wreath cake with large edible bow

A festive Christmas cake

Celebrate the most heartwarming night of the year with this festive Christmas cake! This recipe is made to enchant the Christmas table and encourage everyone to indulge in a second portion.

Christmas is, by far, the most wonderful time of the year! This cake brings out the Christmas spirit with festive flavors: cranberry, pear, walnut and spices. Decorated to resemble a wreath, this Christmas cake will be a real spectacle on your table.

Fully edible cake decorations

Those of you who have been following my blog for a while know that I LOVE decorations. This cake is definitely no exception! Decorated like a wreath, this Christmas cake has an edible bow, sugared cranberries and rosemary, meringue kisses and leaf cookies.

Leaf biscuits

The biscuits are made with the same dough as shortcrust pastry. They are crunchy but buttery and have a delicate nutty flavour. Read the recipe below on how to make them.

Edible bow

Just like the biscuits and crust, the flake is made from the same dough. Shaping the bow is a little tricky and you will need some patience. Follow the recipe steps below to make it.

Bow made with cake doughBow made with cake dough
Close-up of edible gift bowClose-up of edible gift bow

Meringue kisses

These little treats can be prepared a few days in advance and stored in an airtight container. To make them you will need:

2 egg whites
¼ teaspoon cream of tartar
¼ teaspoon salt
100 g of sugar
½ teaspoon vanilla extract

To make meringue kisses, simply make a stiff peak meringue. Pour onto a baking tray and cook in the oven at 120°C (or 100°C with fan) for 1 hour. Leave them to dry in the oven for at least 2-3 hours.

Closeup of meringue cookies on cakeCloseup of meringue cookies on cake

Sugared cranberries and rosemary sprigs

Now this is the fun part! I recommend preparing them a few hours in advance. You will need equal parts water and sugar to make a syrup. Cook the syrup until it thickens, then let it cool slightly. Coat the cranberries and rosemary in the syrup, then let them air dry for 30 minutes. This will make them super sticky, so the sugar will stick to them easily. Dip them in granulated sugar and they are ready to be used!

For a more detailed recipe, check out my friend’s Sugared cranberries recipe!

Close up of sugared cranberries and rosemaryClose up of sugared cranberries and rosemary

Decorate the cake

Enjoy your Christmas wreath cake!

I really hope you will enjoy this Christmas cake with lots of laughter and cheer! Happy holidays and merry Christmas!

If you liked this recipe, you’ll love these too:

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If you have tried this recipe, don’t forget to rate and comment on this recipe. I love hearing from you, so feel free to also reach out to me on social media and tag me in your posts!


Cranberry wreath cake with large edible bowCranberry wreath cake with large edible bow

Cranberry Walnut Cake (Christmas Wreath Cake)

Hanolere Dumitrache

A delicious walnut and cranberry cake decorated like a festive Christmas wreath. This pie has a crunchy walnut crust and a sweet and tangy cranberry filling. Topped with edible decorations, this cake is the most festive Christmas dessert!

Preparation time 20 minutes

Time to cook 40 minutes

Course Sweet

Kitchen American

Portions 12 slices

Calories 449 kcal


Walnut crust

  • 40 G Nuts (⅓ cup)
  • 125 G powdered sugar (1 cup)
  • 325 G All purpose flour (2 ⅔ cups)
  • 2 eggs, small
  • 250 G unsalted butter, cold (1 ⅛ cups)
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 twigs rosemary, finely chopped

Cranberry filling

  • 300 G blueberries (3 cups)
  • 300 G pears, chopped (2 ½ cups)
  • 200 G sugar (1 cup)
  • 50 G orange juice, fresh (¼ cup)
  • 1 Orange peel
  • 50 G cornstarch (½ cup)
  • 30 G unsalted butter (⅛ cup)
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon


Walnut crust

  • Pulse the walnuts several times in a food processor until finely chopped. Add the flour, sugar, cinnamon, nutmeg, salt and chopped rosemary. Pulse to combine.

  • Then add the cold butter cut into cubes. Blend a few times until you get a sand-like consistency. Add the eggs and blend again until a dough forms. We don’t want to overwork the dough, so make it almost combined (not sticky).

  • Place the dough in cling film and flatten it with the palms of your hands. Place the dough in the refrigerator for 1-2 hours or overnight.

Cranberry filling

  • Place everything in a medium saucepan and give them a quick stir. Cook over medium heat until the liquid thickens. When the mixture becomes slightly sticky, remove from the heat and transfer it to a bowl. Set aside until ready to use.

  • Assemble the cake

  • Preheat the oven to 180°C (350°F). Take the cold cake dough and divide it into 2 parts: a smaller ⅓ and a larger ⅔. Place the smaller piece in the fridge, covered with cling film.

  • Sprinkle a little flour on your work surface and roll out the dough to 3-4 mm (⅛ inch). If the dough is too hard, let it rest at room temperature for 10-15 minutes.

  • Place the cake pan on top of the dough and cut a circle 7-8cm (3 inches) larger than the pan. Roll out the dough on the rolling pin, sprinkling a little flour to prevent it from sticking. Place the dough inside the cake tin, pressing with your fingers to give it shape. Trim excess dough with a sharp knife.

  • Place a baking paper on top of the dough and fill it with balls or beans. Blind bake the crust for 15 minutes, then remove the beads and paper. Fill the crust with the cranberry filling, then add a few extra cranberries to the center.

  • Bake the pie for 20-25 minutes until firm and the crust is golden. Leave the cake to cool in the pan for 2 hours before removing it from the pan.

  • To make the leaf decorations, roll out the remaining piece of dough to 2-3 mm (⅛ inch). Use a cookie cutter or mold to create small leaves. If necessary, use a toothpick to accentuate the details of the leaf.

  • Brush with beaten egg for extra shine, then bake for 8 to 10 minutes or until golden brown. Let cool, then paint some leaves with edible gold paint for an extra touch of magic.

  • Decorate the cake by adding leaf biscuits, meringue kisses, sweetened rosemary sprigs and sweetened cranberries. Finish by placing the edible bow in the top center of the cake.

Arch decoration

  • Roll out the dough to a thickness of 3-4 mm (⅛ inch). With a scalpel, cut out two diamonds approximately 15 cm long and 8 cm wide. Also cut two strips 10 cm * (4 inches) long and 2 cm (1 inch) wide and a small rectangle of 6 x 3 cm (2.5 x 1.5 inches).

  • Fold each diamond shape with the thin sides touching. Add a piece of aluminum foil inside each fold to give the bow a 3D effect. Join the two sides of the ribbon in the center, adding the small rectangle above the join. Place long strips of dough on foil to make them look swirly.

  • Bake in the oven at 180°C for 10-12 minutes or until golden brown. Once baked, let it cool completely before removing the aluminum supports. Airbrush or paint with edible colors before placing on the cake.


  • I recommend using a kitchen scale in grams for greater precision. The cups used for the conversion are standard American cups (1 cup of flour = 136 g). There are many different types of mugs around the world, which is why I highly recommend using them grams Instead.
  • Memorization – Store in an airtight container at room temperature for up to 2 days.


Calories: 449kcal

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