Description
Cranberry Christmas Cake is a festive and tender cake featuring tart cranberries and a buttery sugar crust. This classic holiday dessert shines with ruby-red berries and a simple elegance, making it perfect for Christmas morning, dessert tables, or cozy winter gatherings.
Ingredients
Main Ingredients
- 3 large eggs
- 1 cup granulated sugar
- ¾ cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 cups fresh or frozen cranberries
- ½ cup sugar (for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper to ensure easy removal of the cake after baking.
- Beat Eggs and Sugar: In a mixing bowl, beat the 3 large eggs together with 1 cup of granulated sugar until the mixture becomes thick and pale, which helps create a light and airy texture in the final cake.
- Add Butter and Vanilla: Stir in the melted and cooled unsalted butter (¾ cup) and 1 teaspoon vanilla extract into the egg and sugar mixture, blending well for even flavor and moisture.
- Mix Dry Ingredients: In a separate bowl, whisk together 1½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt to ensure even distribution of leavening agents and salt.
- Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a tender crumb.
- Transfer Batter to Pan: Spread the batter evenly into the prepared cake pan, smoothing the surface for even baking.
- Add Cranberries and Sugar Topping: Sprinkle 2 cups of fresh or frozen cranberries evenly over the top of the batter. Then, evenly sprinkle ½ cup sugar on top of the cranberries to create a sweet, crispy crust after baking.
- Bake the Cake: Place the cake in the preheated oven and bake for 40–45 minutes, or until the top is golden and the center is set. A toothpick inserted into the center should come out clean.
- Cool and Serve: Allow the cake to cool in the pan before slicing. This helps the cake to set and makes slicing easier.
Notes
- Use fresh cranberries for the best texture; frozen cranberries can be used without thawing for convenience.
- The cake develops more flavor and tastes even better the next day as the flavors meld.
- Serve warm or at room temperature with whipped cream or vanilla ice cream for an indulgent treat.
- Store the cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days to keep it fresh.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert, Holiday
- Method: Baking
- Cuisine: American
