Description
This Cranberry Christmas Cake offers a festive and flavorful dessert perfect for holiday celebrations. Bursting with fresh cranberries and infused with orange zest and almond extract, this moist and tender cake makes a delightful treat for breakfast or dessert during the holiday season.
Ingredients
Scale
Main Ingredients
- 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 baking dish: 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 and becomes light and fluffy.
- Add butter and flavorings: Add softened unsalted butter, vanilla extract, almond extract, and orange zest to the egg mixture. Beat together for an additional 2 to 3 minutes until well combined.
- Add dry ingredients: Gently add the all-purpose flour and kosher salt to the mixture. Stir just until the ingredients are combined, being careful not to overmix.
- Fold in cranberries: Carefully fold the fresh cranberries into the batter to distribute them evenly without crushing the berries.
- Bake the cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 45 minutes until the cake is set and a toothpick inserted near the center comes out clean.
- Cool and serve: Allow the cake to cool completely in the baking dish before cutting and serving. Enjoy it as a festive breakfast or dessert.
Notes
- Prepare the baking pan thoroughly using baking spray or homemade cake release to ensure easy removal.
- Zest the orange carefully using a handheld grater or zester, avoiding the bitter white pith underneath the peel.
- Store leftover cake covered at room temperature and consume within 5 days; alternatively, freeze for up to 3 months for longer storage.
- This cake pairs wonderfully with hot chocolate or eggnog, making it ideal for holiday celebrations.
- For even richer flavor, consider substituting some of the unsalted butter with flavored butter or adding a splash of orange juice to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 75 mg
