Cranberry Christmas Cake
A delightful treat featuring fresh cranberries and a tender sweet cake base, perfect for holiday gatherings and cozy evenings.
Servings: 12 slices
Calories: 250kcal
Ingredients
Cake Ingredients
- 3 pieces eggs
- 2 cups sugar (400g)
- 3/4 cup butter, softened (170g)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (240g)
- 12 oz fresh cranberries (340g)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, beat the eggs and sugar together using a mixer until the mixture thickens and turns light in color, about 5-7 minutes.
- Add the softened butter and vanilla extract to the egg mixture, and mix for another 2 minutes until well combined.
- Gently stir in the flour until just combined, being careful not to overmix.
- Fold in the fresh cranberries, mixing them evenly throughout the batter.
- Pour the batter into a buttered 9x13 inch (23x33 cm) baking pan.
Baking
- Bake in the preheated oven for 40-50 minutes, or until the top is lightly browned and a toothpick inserted comes out clean.
- Allow the cake to cool completely in the pan before cutting it into small slices.
Notes
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for about a week. Add a teaspoon of almond extract for flavor variations, or toss in chopped nuts for crunch. For a lighter option, use a sugar substitute or replace half of the butter with applesauce.