Description
A festive and sweet Cranberry Christmas Cake featuring fresh cranberries, citrus zest, and a tender crumb, perfect for holiday breakfasts or desserts.
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: Preheat your oven to 350 degrees Fahrenheit and spray a 13×9-inch baking dish with baking spray or use a homemade cake release to prepare the pan.
- Beat Sugar and Eggs: In a mixing bowl, beat the granulated sugar with the eggs for 5 minutes until the mixture doubles in size and becomes light and fluffy.
- Add Butter and Extracts: Add the softened butter, vanilla extract, almond extract, and orange zest to the sugar and eggs mixture. Beat for an additional 2 to 3 minutes to incorporate all the flavors well.
- Combine Dry Ingredients: Slowly add the all-purpose flour and kosher salt to the wet mixture and gently mix just until combined to avoid overworking the batter.
- Fold in Cranberries: Carefully fold in the fresh cranberries to evenly distribute them throughout the batter without crushing them.
- Bake the Cake: Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool completely in the pan before slicing and serving to allow the flavors to set and the texture to firm up.
Notes
- Prepare the baking pan by generously spraying it with baking spray or using a homemade cake release to prevent sticking.
- When zesting the orange, use a handheld grater or a zesting tool and try to avoid the white pith, which can add bitterness.
- Store leftover cake covered at room temperature for up to 5 days, or freeze for up to 3 months to maintain freshness.
- Serve this cake with hot chocolate or eggnog for a cozy holiday breakfast or dessert treat.
- For added moisture, you can brush the cake with a simple syrup after baking, though this is optional.
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
