Description
A festive and moist Cranberry Christmas Cake combining the tartness of fresh cranberries with rich flavors of vanilla, almond, and orange zest, perfect for holiday breakfasts or dessert.
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 oven and prepare baking dish: Preheat your oven to 350 degrees Fahrenheit. Spray a 13×9 inch baking dish with baking spray or coat with a homemade cake release to prevent sticking. Set aside.
- Beat sugar and eggs: In a mixing bowl, beat the granulated sugar and eggs together for 5 minutes until the mixture doubles in size and becomes light and fluffy.
- Add butter and extracts: Incorporate the softened unsalted butter, vanilla extract, almond extract, and orange zest into the sugar-egg mixture. Beat for an additional 2 to 3 minutes to combine thoroughly.
- Combine dry ingredients: Gradually add the all-purpose flour and kosher salt to the wet ingredients. Mix just until combined to avoid overworking the batter.
- Fold in cranberries: Gently fold the fresh cranberries into the batter, ensuring even distribution without crushing the berries.
- Bake the cake: Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 45 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool completely in the baking dish before slicing and serving to ensure a clean cut and best texture.
Notes
- Prepare the baking pan by spraying with baking spray or using a homemade cake release to ensure easy removal of the cake.
- Use a handheld grater or zesting tool to remove only the orange zest without the bitter white pith.
- Store leftover cake covered at room temperature for up to 5 days, or freeze for up to 3 months for longer storage.
- Serve this cake as a festive breakfast treat with hot chocolate or eggnog during the holidays.
- Be careful not to overmix the flour to keep the cake tender.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg
