Description
Indulge in the festive flavors of this Cranberry Christmas Cake, bursting with sweet-tart cranberries and warm spices, perfect for holiday gatherings.
Ingredients
Scale
- 2 cups fresh cranberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1 cup whole milk (or plant-based milk)
- 2 teaspoons vanilla extract
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and sugar until well combined.
- Cream Butter and Sugar: In another bowl, beat the softened butter and sugar until creamy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually fold the dry mixture into the wet ingredients along with the milk until just combined. Gently fold in the fresh cranberries.
- Bake: Pour the batter into the prepared cake pan and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Allow the cake to cool in the pan for about ten minutes before transferring it onto a wire rack. Drizzle with icing or serve plain with whipped cream if desired.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Substitute cranberries with cherries or blueberries for a different flavor profile. Add spices like cinnamon or nutmeg for extra warmth. Store leftover cake in an airtight container; it stays fresh for up to three days at room temperature or up to a week in the refrigerator.