Description
This Cranberry Christmas Cake is a festive, moist, and flavorful dessert perfect for the holiday season. Sweet with a hint of almond and orange zest, studded with fresh cranberries, it makes a delightful treat to serve with hot chocolate or eggnog.
Ingredients
Scale
Cake Batter
- 2 cups granulated sugar
- 3 large eggs
- 3/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 orange, zested (about 2 teaspoons loose zest)
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 1/2 cups fresh cranberries
Instructions
- Preheat and prepare: Preheat your oven to 350 degrees Fahrenheit. Spray a 13x9 inch baking dish with baking spray or use a homemade cake release and set aside.
- Beat sugar and eggs: In a mixing bowl, beat the granulated sugar with the eggs for 5 minutes until the mixture doubles in size, creating a light and airy base.
- Add butter and extracts: Incorporate the softened unsalted butter, vanilla extract, almond extract, and orange zest into the egg mixture. Beat everything together for an additional 2 to 3 minutes until smooth and well combined.
- Combine dry ingredients: Add the all-purpose flour and kosher salt to the wet ingredients. Stir gently just until the flour is combined and no streaks remain.
- Fold in cranberries: Carefully fold in the fresh cranberries, distributing them evenly throughout the batter without crushing.
- Bake the cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 45 minutes until a toothpick inserted in the center comes out clean and the cake is golden on top.
- Cool and serve: Allow the cake to cool completely in the baking dish before slicing and serving. Enjoy warm or at room temperature alongside your favorite holiday beverages.
Notes
- Prepare the baking pan by spraying with baking spray or using homemade cake release to prevent sticking.
- When zesting the orange, use a handheld grater and avoid the bitter white pith for the best flavor.
- Store leftovers covered at room temperature for up to 5 days or freeze for up to 3 months.
- This cake pairs wonderfully with hot chocolate or a cup of eggnog for a festive treat.
- For extra moisture, you can sprinkle a little orange juice over the cake before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 65 mg
