Description
Cranberry Christmas Cake is a festive delight, combining sweet-tart cranberries with a moist cake. Perfect for holiday gatherings, this simple recipe will have everyone asking for seconds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs (room temperature)
- 1 cup fresh cranberries (plump)
- 1 tsp vanilla extract
- Zest of 1 orange
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, sugar, baking powder, and salt until well combined.
- Cream Butter and Sugar: In another bowl, cream the unsalted butter until light and fluffy. Gradually add sugar while mixing until fully incorporated.
- Add Eggs and Flavorings: Beat in the eggs one at a time, then stir in vanilla extract and orange zest until well blended.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture until just combined. Gently fold in fresh cranberries.
- Bake: Pour the batter into the prepared pan and smooth out the top. Bake for about 45-50 minutes or until a toothpick comes out clean.
- Cool and Serve: Allow the cake to cool before slicing. Serve plain or with whipped cream.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 230
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Experiment with nuts or substitute cranberries with blueberries or cherries for different flavors. This cake is also great for breakfast; enjoy it with coffee!