Description
This Cranberry Christmas Cake is a festive and moist treat bursting with fresh cranberries and bright orange zest. Perfect for holiday breakfasts or dessert, this cake combines the tartness of cranberries with warm hints of almond and vanilla extracts, creating a delightful seasonal flavor. Easy to prepare and bake, it’s sure to be a crowd-pleaser for any Christmas gathering.
Ingredients
Scale
Cake Batter
- 2 cups granulated sugar
- 3 large eggs
- ¾ cup unsalted butter, softened
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 orange, zested (about 2 teaspoons loose zest)
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 ½ cups fresh cranberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 13×9-inch baking dish generously with baking spray or use homemade cake release to prevent sticking. Set aside.
- Beat Sugar and Eggs: In a large mixing bowl, beat the granulated sugar and eggs together for 5 minutes until the mixture doubles in size and becomes pale and fluffy, which helps create a light cake texture.
- Add Butter and Extracts: Add the softened unsalted butter, vanilla extract, almond extract, and orange zest to the egg mixture. Continue beating for an additional 2 to 3 minutes until fully incorporated and smooth.
- Combine Dry Ingredients: Gradually add the all-purpose flour and kosher salt to the wet ingredients. Stir just until the mixture is combined; avoid overmixing to keep the cake tender.
- Fold in Cranberries: Gently fold in the fresh cranberries, evenly distributing them throughout the batter without crushing them.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 45 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving. This enhances the texture and flavors.
Notes
- Prepare the baking pan by spraying with baking spray or using homemade cake release to prevent sticking.
- Zest the orange carefully using a handheld grater or zester, avoiding the bitter white pith underneath the skin to keep the flavor bright.
- Store leftover cranberry cake covered at room temperature and consume within 5 days for best freshness.
- You can freeze the cake for up to 3 months; thaw before serving.
- This cake pairs wonderfully with hot chocolate or eggnog for a cozy holiday breakfast or dessert.
- For a dairy-free variation, substitute butter with a plant-based alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
