Description
This Cranberry Christmas Cake is a festive, moist, and flavorful dessert perfect for the holiday season. Packed with tart fresh cranberries and a hint of vanilla and almond extract, this cake offers a beautiful balance of sweetness and tang. It’s easy to prepare and ideal for serving at Christmas gatherings or any winter celebration.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 2 cups granulated sugar
- 3/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
Fruit
- 2 1/2 cups fresh or frozen cranberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Prepare the Batter: In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture is pale and thick. Then, mix in the melted butter, vanilla extract, and almond extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
- Mix Dry and Wet Ingredients: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing and keep the cake tender.
- Add Cranberries: Carefully fold the fresh or frozen cranberries into the thick batter, ensuring even distribution without crushing the berries too much.
- Bake the Cake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Decorate (Optional): Once cooled, dust the cake with powdered sugar or drizzle with a vanilla glaze for an extra festive touch.
Notes
- For best results, use fresh cranberries but frozen cranberries are a great alternative; just do not thaw them before adding to the batter to avoid color bleeding.
- You can substitute almond extract with additional vanilla extract if preferred.
- Make sure not to overmix the batter after adding the flour to keep the cake tender.
- To make a vanilla glaze, mix powdered sugar with a little milk and vanilla extract until drizzling consistency is achieved.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
