Description
This Cranberry Christmas Cake is a delightful dessert perfect for holiday celebrations. With a soft, almost cookie-like texture and bursts of fresh cranberries, it’s a festive treat that’s sure to impress your guests.
Ingredients
Scale
Eggs:
- 3 large eggs
Sugar:
- 2 cups granulated sugar
Butter:
- 3/4 cup unsalted butter (softened)
Vanilla Extract:
- 1 teaspoon vanilla extract
Flour:
- 2 1/2 cups all-purpose flour
Salt:
- 1/2 teaspoon salt
Cranberries:
- 2 1/2 cups fresh cranberries (rinsed and dried)
Powdered Sugar:
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix eggs and sugar: In a large bowl, beat the eggs and sugar together until thick and pale, about 4–5 minutes.
- Add butter and vanilla: Add the softened butter and vanilla extract and mix until well incorporated.
- Incorporate flour and salt: Stir in the flour and salt until just combined; do not overmix.
- Fold in cranberries: Gently fold in the cranberries.
- Bake: Pour the batter into the prepared dish and spread evenly. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool completely in the pan. Dust with powdered sugar before serving if desired.
Notes
- This cake has a soft, almost cookie-like texture and is perfect for holiday gatherings.
- You can substitute frozen cranberries (do not thaw) if fresh aren’t available.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
