Description
Cranberry Christmas Cake is a festive and buttery dessert packed with tart fresh cranberries and topped with a delicate sugary crust, perfect for holiday gatherings. This simple yet elegant cake combines a moist texture with vibrant flavors, making it a delightful centerpiece for your seasonal celebrations.
Ingredients
Main Ingredients
- 2 cups fresh cranberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, indicating that air has been incorporated.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract for aroma and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the dry ingredients. Mix gently just until combined to keep the batter airy.
- Fold in Cranberries: Carefully fold fresh cranberries into the batter using a spatula, ensuring they are evenly distributed without crushing.
- Transfer and Sugar Topping: Spread the batter evenly into the prepared cake pan. Lightly sprinkle some additional granulated sugar on top to create a delicate sugary crust during baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Notes
- Frozen cranberries can be used as a substitute; add them directly without thawing.
- For an extra festive touch, dust the cooled cake with powdered sugar before serving.
- Store the cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
