Cranberry Christmas Cake
A festive treat with tangy cranberries mixed into a rich, buttery cake, perfect for holiday gatherings.
Servings: 12 servings
Calories: 280kcal
Ingredients
Main Ingredients
- 3 large eggs
- 2 cups sugar (400g)
- 3/4 cup butter, softened (170g)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250g)
- 12 oz fresh cranberries (340g)
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C).
- In a mixing bowl, beat the eggs with the sugar using an electric mixer on medium speed until the mixture becomes slightly thickened and light in color, about 5 to 7 minutes.
- Add the softened butter and vanilla extract to the egg mixture. Mix for another 2 minutes until well combined.
- Stir in the flour until just combined, being careful not to overmix.
- Gently fold in the fresh cranberries, ensuring they are evenly distributed throughout the batter.
- Spread the batter evenly into a greased 9×13 inch (23×33 cm) pan.
- Bake in the preheated oven for 40 to 50 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before cutting it into small squares or slices.
Notes
For serving, slice the cake into small squares, dust with powdered sugar, and serve with whipped cream or ice cream. Optional tips include adding nuts for crunch, adjusting sweetness, or incorporating citrus zest for extra flavor.