Description
This Cranberry Christmas Cake is a delightful holiday dessert that combines the tartness of fresh cranberries with a moist, buttery cake base. Perfect for Christmas baking or any festive occasion, this easy-to-make cake is a crowd-pleaser.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- 2 cups granulated sugar
- 3/4 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Additional Ingredients:
- 2 1/2 cups fresh cranberries
- 1/2 cup chopped walnuts or pecans (optional)
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Mix eggs and sugar: In a large bowl, beat the eggs and sugar together for 4-5 minutes until thick and light in color.
- Add butter and vanilla: Add the softened butter and vanilla extract, and mix until smooth.
- Combine dry ingredients: Stir in the flour and salt just until combined—do not overmix.
- Add cranberries and nuts: Gently fold in the cranberries and nuts, if using.
- Bake: Pour the batter into the prepared baking dish and spread evenly. Bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool before slicing. Dust with powdered sugar before serving, if desired.
Notes
- Fresh cranberries work best, but you can use frozen cranberries without thawing.
- For a sweeter variation, add a light glaze or serve with whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 27 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
