Cranberry Christmas Cake
A delightful holiday dessert featuring tart cranberries atop a moist, sweet cake, perfect for festive gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Sifted for better texture.
- 1 teaspoon baking powder For leavening.
- 1/2 teaspoon baking soda For leavening.
- 1/2 teaspoon salt Enhances flavor.
Wet Ingredients
- 1/2 cup unsalted butter, softened Bring to room temperature.
- 1 cup sugar Granulated sugar.
- 3/4 cup milk Whole milk preferred.
- 2 large eggs Room temperature.
- 1 teaspoon vanilla extract For flavor.
Fruits
- 2 cups fresh cranberries (or frozen) Do not thaw if using frozen.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually combine the dry ingredients with the wet mixture, alternating with milk. Mix until just combined.
- Gently fold in the cranberries.
- Pour the batter into the prepared baking pan.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
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Notes
For an extra touch, dust with powdered sugar before serving, or serve with whipped cream or vanilla ice cream. Can be stored at room temperature for 2-3 days, in the refrigerator for a week, or frozen for up to three months.