Description
A festive Cranberry Christmas Cake bursting with fresh cranberries and zesty orange, perfect for holiday breakfasts or desserts. This moist and flavorful cake combines a tender crumb with the tartness of cranberries, enhanced by vanilla and almond extracts and a hint of orange zest.
Ingredients
Scale
Cake Ingredients
- 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 Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a 13×9 inch baking dish with baking spray or use homemade cake release to prevent sticking. Set aside.
- Beat Sugar and Eggs: In a mixing bowl, beat the granulated sugar with the eggs for 5 minutes until the mixture doubles in size, which helps to create a light and fluffy texture.
- Add Butter and Flavors: Add softened unsalted butter, vanilla extract, almond extract, and orange zest to the egg mixture. Beat all ingredients together for an additional 2 to 3 minutes to combine well.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and kosher salt to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cake tender.
- Fold in Cranberries: Gently fold the fresh cranberries into the batter to evenly distribute them without breaking them.
- Bake the Cake: Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes until the cake is cooked through and 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 enhance the flavors and texture.
Notes
- Prepare the baking pan well by spraying with baking spray or using a homemade cake release to prevent sticking.
- When zesting the orange, use a handheld grater or zesting tool and avoid the white pith to prevent bitterness.
- Store leftover cake covered at room temperature and consume within 5 days for best freshness.
- You can freeze the cake for up to 3 months; thaw overnight in the fridge before serving.
- This cake pairs wonderfully with hot chocolate or eggnog for a festive holiday treat.
- Use fresh cranberries for the best flavor and texture; frozen cranberries may add extra moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
