Description

This Cranberry Christmas Cake is a festive and moist dessert perfect for holiday celebrations. Bursting with tart cranberries and infused with warm vanilla and almond extracts, this cake offers a delightful balance of sweet and tangy flavors. Easy to prepare and bake, it makes an inviting centerpiece for your seasonal dessert table.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

3 large eggs
2 cups granulated sugar
3/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)

Fruit

2 1/2 cups fresh or frozen cranberries

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Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
Beat eggs and sugar: Using a mixer, beat the eggs and granulated sugar on high speed for about 5 minutes until the mixture becomes pale and thick, ensuring a light texture for the cake.
Add melted butter and extracts: Gently mix in the melted unsalted butter, vanilla extract, and optional almond extract into the beaten eggs and sugar until fully incorporated.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasonings.
Fold dry ingredients into wet: Gradually fold the dry flour mixture into the wet ingredients, being careful not to overmix to maintain the cake’s lightness.
Incorporate cranberries: Carefully fold the fresh or frozen cranberries into the thick batter, distributing them evenly throughout.
Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Finish and serve: Dust the cooled cake with powdered sugar or drizzle with a vanilla glaze for an elegant finish. Slice into 12 pieces and serve.

Notes

You can use fresh or frozen cranberries; if using frozen, do not thaw before adding to the batter to prevent color bleeding.
The almond extract is optional but adds a lovely complementary flavor to the vanilla.
For a gluten-free variation, substitute the all-purpose flour with a gluten-free baking blend of equal measure.
Ensure not to overmix the batter once the flour is incorporated to keep the cake tender.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.