Description
This festive Cranberry Christmas Cake is a delightful holiday dessert that’s both easy to make and full of seasonal flavor. Featuring fresh or frozen cranberries folded into a moist, buttery cake batter, it’s perfect for celebrations with its bright garnishes of powdered sugar, rosemary sprigs, and extra cranberries.
Ingredients
Scale
Cake Batter
- 3 large eggs
- 2 cups (400g) granulated sugar
- ¾ cup (170g) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 12 oz (340g) fresh or frozen cranberries
For Garnish
- Powdered sugar for dusting
- Fresh rosemary sprigs for decoration
- Extra cranberries for garnish
Instructions
- Prepare Cranberries: Rinse and pat dry the fresh cranberries if using fresh. If you are using frozen cranberries, include them directly into the batter without thawing to maintain their shape and prevent excess moisture.
- Make the Batter: Preheat the oven to 350°F (175°C). In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is light in color and slightly thickened. Add the softened unsalted butter and vanilla extract, mixing well to combine. Gradually fold in the all-purpose flour until just incorporated, then gently fold in most of the cranberries, reserving some to top the cake.
- Bake the Cake: Pour the batter into a greased and parchment-lined 9×13-inch rectangular pan or a 10-inch round pan. Evenly distribute the reserved cranberries on top of the batter. Bake in the preheated oven for 40 to 50 minutes or until a toothpick inserted into the center comes out clean, signaling the cake is done.
- Cool and Garnish: Allow the cake to cool completely on a wire rack. Once cooled, dust the top with powdered sugar and decorate with fresh rosemary sprigs and additional cranberries to enhance the festive appearance before serving.
Notes
- You can use either fresh or frozen cranberries based on availability. If using frozen, do not thaw to avoid excess moisture in the batter.
- Ensure the butter is softened to room temperature for easy mixing and a tender crumb.
- Check the cake at 40 minutes to avoid overbaking, as oven temperatures may vary.
- For a more pronounced cranberry flavor, consider lightly crushing some cranberries before folding them in.
- This cake stores well and can be covered and kept at room temperature for 2-3 days or refrigerated for up to a week.
