Cranberry Christmas Cake
Creamy, tart, and perfectly festive, this Cranberry Christmas Cake is the kind of dessert that brightens a holiday table and keeps everyone reaching back for seconds.
Servings: 8 servings
Equipment
- 9-inch round cake pan
- Mixing Bowl
- Electric Mixer
Ingredients
Ingredients
- 3 cups fresh or frozen cranberries Rinsed and drained if fresh; do not thaw if using frozen.
- 1.5 cups sugar Divided (1/2 cup for tossing with cranberries, 1 cup for batter).
- 3 large eggs At room temperature.
- 3/4 cup butter Melted and slightly cooled.
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour Spoon and leveled.
- 1/4 teaspoon salt
- powdered sugar for dusting Optional for serving.
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment for easy removal if you like.
- In a small bowl, toss the cranberries with 1/2 cup of the sugar and set aside.
- In a large bowl, beat the 3 eggs with the remaining 1 cup of sugar until thick and pale, about 2 to 3 minutes with an electric mixer on medium speed.
- Gradually pour in the melted butter while mixing on low, then stir in the vanilla extract until combined.
- Gently fold the flour and salt into the wet ingredients with a spatula until just combined.
- Spread half of the batter into the prepared pan. Scatter half of the cranberries over the batter. Spread the remaining batter on top, then place the remaining cranberries over the top layer.
- Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes before transferring to a serving plate. Dust with powdered sugar if desired and slice to serve.
Notes
Store leftover slices in an airtight container in the refrigerator for up to 4 days. For best flavor, allow to come to room temperature before serving.