Cranberry Christmas Cake
Cranberry Christmas Cake is a holiday favorite that brings a delightful burst of flavor to every slice. With its sweet and tart cranberries, combined with the warm notes of nutmeg and orange zest, this cake is perfect for festive gatherings, cozy family dinners, or a delightful afternoon treat. It fills your home with a wonderful aroma while baking, creating a heartwarming atmosphere that’s bound to make anyone feel cheerful. Whether you’re celebrating with friends or indulging by yourself, this cake is a festive essential!
What You’ll Need for Cranberry Christmas Cake
To get started on your delicious Cranberry Christmas Cake, make sure to gather the following ingredients:
- 2 cups + 2 tablespoons all-purpose flour (240g + 16g), divided
- 2 cups granulated sugar (400g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into tiny cubes (113g)
- 1 cup buttermilk (240ml)
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest from one large orange
- 2 cups cranberries, fresh or frozen (200g)
- 1/4 cup granulated sugar (50g) for topping
- 1/2 teaspoon cinnamon for topping
How to Make Cranberry Christmas Cake
Follow these easy steps to create your very own Cranberry Christmas Cake:
-
Preheat Oven: Start by preheating your oven to 350°F (175°C). Grease a 13x9x2 inch baking pan and set it aside.
-
Mix Dry Ingredients: In a large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, baking soda, nutmeg, and salt.
-
Cut in Butter: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to cut in the butter until it resembles coarse crumbs.
-
Combine Wet Ingredients: In a medium bowl, whisk together the buttermilk, eggs, vanilla extract, and orange zest.
-
Combine Mixtures: Pour the wet mixture into the flour mixture. Stir just until moistened; be careful not to overmix.
-
Prepare Cranberries: In a small bowl, sprinkle the cranberries with the remaining 2 tablespoons of flour. This will help them distribute evenly in the batter. Gently fold the cranberries into the batter.
-
Pour into Pan: Pour the batter into the prepared baking pan and smooth the top.
-
Prepare Topping: In a small bowl, combine the 1/4 cup of granulated sugar and the cinnamon. Sprinkle this mixture evenly over the batter.
-
Bake: Place the pan in your preheated oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
-
Cool and Cut: Once baked, let the cake cool in the pan before cutting it into squares. Enjoy your delicious creation!
How to Serve Cranberry Christmas Cake
Serving your Cranberry Christmas Cake is just as delightful as baking it. Here are a few ideas to enhance your enjoyment:
-
Warm or Room Temperature: This cake tastes fantastic warm from the oven or at room temperature. You can serve it plain or with a dusting of powdered sugar for a festive look.
-
Add Whipped Cream: Consider topping each square with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
-
Pair with Tea or Coffee: Enjoy a slice with your favorite cup of tea or coffee. The balance of flavors is enhanced with a warm beverage, making it a perfect afternoon snack.
Helpful Tricks for Cranberry Christmas Cake
Here are some tips and variations to make your Cranberry Christmas Cake even more special:
-
Frozen Cranberries: If you’re using frozen cranberries, there’s no need to thaw them before folding them into the batter. They’ll provide a lovely pop of tartness.
-
Add Nuts: Consider adding chopped walnuts or pecans for a nice crunch. Simply fold them in with the cranberries.
-
Glaze Option: For a sweeter twist, drizzle a simple glaze made from powdered sugar and fresh orange juice over the cooled cake.
Cranberry Christmas Cake FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance. Just keep it covered to maintain its moisture.
Can I substitute the buttermilk?
If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.
How long does this cake last?
The Cranberry Christmas Cake can stay fresh for up to 3-4 days when stored in an airtight container at room temperature.
Embrace the warmth and joy of the holiday season by baking this delightful Cranberry Christmas Cake. It’s a simple recipe that brings people together, filling hearts and bellies with happiness. Enjoy every slice!
Cranberry Christmas Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour divided
- 2 tablespoons all-purpose flour for cranberries
- 2 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon nutmeg
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup cold unsalted butter cut into tiny cubes
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest from 1 large orange
Cranberries and Topping
- 2 cups cranberries, fresh or frozen
- 0.25 cup granulated sugar for topping
- 0.5 teaspoon cinnamon for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 13x9x2 inch baking pan and set it aside.
- In a large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, baking soda, nutmeg, and salt.
- Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to cut in the butter until it resembles coarse crumbs.
- In a medium bowl, whisk together the buttermilk, eggs, vanilla extract, and orange zest.
- Pour the wet mixture into the flour mixture. Stir just until moistened; be careful not to overmix.
- In a small bowl, sprinkle the cranberries with the remaining 2 tablespoons of flour. Gently fold the cranberries into the batter.
- Pour the batter into the prepared baking pan and smooth the top.
- In a small bowl, combine the 1/4 cup of granulated sugar and the cinnamon. Sprinkle this mixture evenly over the batter.
Baking
- Place the pan in your preheated oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool in the pan before cutting it into squares.
