Cranberry Christmas Cake Recipe
A festive and moist Cranberry Christmas Cake featuring fresh cranberries blended into a buttery, vanilla and almond-flavored batter, topped with a light dusting of powdered sugar. Perfect for holiday celebrations, this cake offers a delightful balance of tart and sweet in every slice.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 3 large eggs (room temperature)
- 3/4 cup unsalted butter (softened)
- 1 tsp vanilla extract
- 1 tsp almond extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
Fruit
- 12 oz fresh cranberries
Garnish
- Powdered sugar for garnish
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it is hot and ready for baking when the batter is prepared.
- Prepare the baking pan: Spray a 9×13 inch baking pan with non-stick baking spray to prevent the cake from sticking.
- Beat eggs and sugar: Using an electric mixer, beat the 3 large eggs and 2 cups of sugar until the mixture is slightly thickened and light in color, forming peaks when beaters are lifted.
- Add butter and extracts: Incorporate 3/4 cup softened butter, 1 tsp almond extract, and 1 tsp vanilla extract into the beaten eggs and sugar mixture. Continue mixing for about two minutes until fully combined.
- Fold in flour: Gradually add 2 cups of all-purpose flour to the wet mixture. Stir gently just until the flour is combined to avoid overmixing.
- Add cranberries: Fold in 12 oz of fresh cranberries evenly into the batter, ensuring the fruit is distributed throughout.
- Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven at 350°F for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and garnish: Allow the cake to cool completely in the pan before slicing. Dust the top with powdered sugar before serving.
Notes
- Ensure eggs are at room temperature for better volume when beaten.
- Fresh cranberries add tartness; frozen can be used but thaw and drain excess moisture.
- Do not overmix once flour is added to keep the cake tender.
- Use non-stick spray or line with parchment paper to prevent sticking.
- Cooling completely before slicing helps maintain slice integrity.
- Powdered sugar can be substituted or combined with a light glaze for added sweetness.
Keywords: cranberry cake, Christmas dessert, holiday cake, festive cake, fresh cranberry recipe, almond extract cake
Find it online: https://todayfoodrecipe.com/cranberry-christmas-cake-recipe/
