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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.

Ingredients

Scale

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

Find it online: https://todayfoodrecipe.com/cranberry-cake-recipe/