Description
This festive Cranberry Christmas Cake is a delightful and moist dessert perfect for holiday celebrations. Featuring fresh cranberries baked into a tender, buttery cake with hints of vanilla and almond, it offers a perfect balance of tart and sweet flavors, finished with a dusting of powdered sugar for an elegant touch.
Ingredients
Scale
Cake 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
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch cake pan or line it with parchment paper to prevent sticking.
- Prepare Batter: In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla and almond extracts, mixing well after each addition.
- Incorporate Dry Ingredients: Gradually sift in the all-purpose flour and fold it gently into the wet mixture until just combined; be careful not to overmix to keep the cake tender.
- Add Cranberries: Fold in the fresh cranberries evenly to distribute them throughout the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Garnish: Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, dust the top with powdered sugar for a festive finish.
Notes
- Make sure the eggs are at room temperature to ensure a smooth batter and even baking.
- Fresh cranberries add a lovely tartness; if using frozen, do not thaw them to avoid bleeding into the batter.
- For added texture, you can toss cranberries with a tablespoon of flour before folding them into the batter to prevent sinking.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
