Cranberry Christmas Cake
This Cranberry Christmas Cake is a perfect blend of tart cranberries and sweet cake, making it a festive and delicious holiday treat.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Additional Ingredients
- 2 cups fresh or frozen cranberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar or glaze before serving.
Storage
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for longer freshness.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Don't overmix the batter to keep the cake light. Toss cranberries in flour to prevent them from sinking.
Ingredient Substitutions: Use whole wheat flour for a heartier texture. Substitute almond milk for a dairy-free option.
How to Serve: Serve with a dollop of whipped cream or vanilla ice cream for added indulgence.
Storage & Freshness: For extended freshness, wrap the cake in plastic wrap before placing in the container.
Make-Ahead Tips: The cake can be made a day in advance. Store in an airtight container until ready to serve.
Ingredient Substitutions: Use whole wheat flour for a heartier texture. Substitute almond milk for a dairy-free option.
How to Serve: Serve with a dollop of whipped cream or vanilla ice cream for added indulgence.
Storage & Freshness: For extended freshness, wrap the cake in plastic wrap before placing in the container.
Make-Ahead Tips: The cake can be made a day in advance. Store in an airtight container until ready to serve.