This Cranberry Christmas Cake is a beautifully festive dessert with a soft, buttery cake base and bursts of tart cranberries in every bite. Lightly sweetened and perfectly balanced with the tartness of the cranberries, this cake is ideal for holiday gatherings!
Ingredients:
3 large eggs, room temperature
2 cups granulated sugar
¾ cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh cranberries (frozen cranberries can be used, but do not thaw)
Powdered sugar, for dusting (optional)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
Beat the Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar together on high speed for 5-7 minutes, until the mixture is thick, pale, and fluffy. This step is key to creating a light, airy cake.
Add Butter and Vanilla: With the mixer on low speed, add the softened butter and vanilla extract. Mix until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet ingredients until just combined.
Add Cranberries: Gently fold in the cranberries, being careful not to overmix.
Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden on top.
Cool and Serve: Allow the cake to cool in the pan. Dust with powdered sugar before serving, if desired, for a festive touch.
Prep Time: 15 minutes | Baking Time: 40-50 minutes | Total Time: 1 hour 5 minutes
Kcal: 220 kcal | Servings: 12 slices
Cranberry Christmas Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
This Cranberry Christmas Cake is a festive holiday dessert featuring a soft, buttery base with tart bursts of cranberries in every bite. Lightly sweetened and perfect for gatherings, it’s a beautiful addition to your Christmas table.
Ingredients
- 3 large eggs, room temperature
- 2 cups granulated sugar
- ¾ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh cranberries (frozen cranberries can be used, but do not thaw)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish or line with parchment paper.
- Prepare Wet Ingredients:
- In a large mixing bowl, beat eggs and sugar on high speed for 5-7 minutes until thick, pale, and fluffy.
- Reduce mixer speed to low and add softened butter and vanilla extract. Mix until combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just incorporated.
- Add Cranberries:
- Gently fold in the cranberries, ensuring not to overmix.
- Bake:
- Pour batter into the prepared baking dish and spread evenly.
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan.
- Dust with powdered sugar before serving, if desired, for a festive look.
Notes
- Frozen cranberries can be used directly from the freezer; no need to thaw.
- This cake pairs wonderfully with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American