Cranberry Cake Recipe

Introduction

This Cranberry Cake is a delightful treat that balances sweet and tart flavors with a moist, tender crumb. Perfect for holiday gatherings or any time you want a colorful, festive dessert that’s easy to make.

Ingredients

• 3 large eggs (room temperature)
• 2 cups sugar
• 3/4 cup unsalted butter (softened)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups all-purpose flour
• 12 ounces fresh cranberries
• Powdered sugar for garnish

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and prepare a 9 x 13-inch pan by spraying it with non-stick baking spray.
2. Step 2: Using an electric mixer, beat the eggs and sugar together until the mixture lightens in color and is slightly thickened. It should form soft peaks when you lift the beaters.
3. Step 3: Add the softened butter, vanilla extract, and almond extract to the egg mixture. Continue mixing for about two minutes to combine well.
4. Step 4: Gradually add the all-purpose flour, mixing just until incorporated. Avoid overmixing to keep the cake tender.
5. Step 5: Fold the fresh cranberries into the batter, ensuring they are evenly distributed throughout.
6. Step 6: Pour the batter into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the cake cool completely in the pan before slicing. Once cooled, dust the top with powdered sugar for a beautiful finishing touch.

Tips & Variations

• For a nutty crunch, add 1/2 cup chopped walnuts or pecans to the batter alongside the cranberries.
• Use frozen cranberries if fresh are not available; do not thaw them before adding to avoid excess moisture.
• For extra flavor, try substituting almond extract with orange zest or a splash of fresh orange juice.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze tightly wrapped for up to 3 months. Reheat slices gently in the microwave to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Fresh cranberries provide the best tart flavor and moisture, but you can substitute dried cranberries. If used, soak them briefly in warm water to soften before adding to the batter.

How do I know when the cake is done baking?

The cake is done when the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven early to prevent sinking.

Cranberry Cake Recipe

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★★★★★

4.6 from 310 reviews

A moist and flavorful cranberry cake bursting with fresh cranberries and subtle almond and vanilla extracts. Perfect for holiday gatherings or any occasion, this cake offers a delightful balance of sweetness and tartness with a light dusting of powdered sugar for an elegant finish.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 large eggs (room temperature)
• 3/4 cup unsalted butter (softened)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Dry Ingredients

• 2 cups all-purpose flour
• 2 cups sugar

Fruits and Garnish

• 12 ounces fresh cranberries
• Powdered sugar for garnish

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it is ready for baking the cake.
2. Prepare the Baking Pan: Spray a 9 x 13-inch baking pan with non-stick baking spray to prevent the cake from sticking and facilitate easy removal after baking.
3. Mix Eggs and Sugar: Using an electric mixer, beat the 3 large eggs and 2 cups sugar together until the mixture becomes slightly thickened and light in color. This step is crucial for incorporating air, giving the cake a good rise. The mixture should form peaks when you lift the beaters out.
4. Add Butter and Extracts: Incorporate the softened unsalted butter, almond extract, and vanilla extract into the egg mixture. Continue mixing for about two minutes until all ingredients are well combined and smooth.
5. Add Flour: Slowly add the 2 cups of all-purpose flour to the wet mixture. Mix gently just until the flour is incorporated to avoid overmixing, which can lead to a dense cake.
6. Fold in Cranberries: Stir in the fresh cranberries, ensuring they are evenly distributed throughout the batter. Be gentle to avoid crushing the berries, which can cause discoloration.
7. Bake the Cake: Pour the batter into the prepared pan and bake at 350°F for 40 to 50 minutes. Bake until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
8. Cool and Garnish: Allow the cake to cool completely in the pan to set properly. Once cooled, dust the top with powdered sugar to add a lovely finishing touch before slicing and serving.

Notes

• Ensure eggs are at room temperature for better aeration and mixing.
• Do not overmix after adding the flour to keep the cake tender.
• If fresh cranberries are not available, frozen cranberries can be used but do not thaw before adding to maintain texture.
• Use non-stick spray or butter the pan thoroughly to prevent sticking.
• Allow the cake to cool completely before slicing for clean, neat pieces.

Keywords: cranberry cake, holiday dessert, moist cake, almond extract, vanilla extract, berry dessert