Cranberry Christmas Cake
The holiday season is not complete without the sweet and tart flavors of a Cranberry Christmas Cake. This delightful dessert combines juicy, fresh cranberries with a moist, buttery cake, making it a perfect centerpiece for your festive celebrations.
Servings: 8 servings
Calories: 330kcal
Equipment
- 9-inch round cake pan
- Mixing Bowl
- Mixer
Ingredients
Ingredients Group Label
- 3 cups Fresh or Frozen Cranberries
- 1.5 cups Sugar
- 3 large Eggs
- 3/4 cup Butter, melted
- 1 teaspoon Vanilla Extract
- 1.5 cups All-Purpose Flour
- 1/4 teaspoon Salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Toss the cranberries with 1/2 cup sugar and set aside.
- In a large bowl, beat the eggs with the remaining 1 cup of sugar until thick and pale. Gradually add melted butter and vanilla extract, mixing well. Fold in the flour and salt until just combined.
- Spread half of the cake batter into the prepared pan. Top with half of the cranberries. Repeat the layers, ending with cranberries on top.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before transferring to a serving plate. Dust with powdered sugar before serving.
Notes
Store the Cranberry Christmas Cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness up to a week.
Nutrition
Calories: 330kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg