Cranberry Christmas Cake

Yield: 15 servings

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ready to impress your Christmas guests? Cranberry Christmas Cake is easy to make with an incredible combination of sweet and tart flavors. Tender moist cake with hints of vanilla and almond and bursting with fresh cranberries.

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 oven to 350 degrees. Spray 13x9 baking dish with baking spray (or use homemade cake release). Set aside.
In a mixing bowl, beat sugar with eggs for 5 minutes. The mixture becomes double in size.
Add softened butter, vanilla, almond extract, and orange zest. Beat an additional 2-3 minutes.
Add in flour and salt, just until combined. Fold in fresh cranberries.
Pour into prepared baking dish. Bake for 42-45 minutes. Cool completely before serving.

Notes

Prepare the baking pan: Spray your dish with baking spray before adding the batter. Or use my Homemade Cake Release!

Zesting an orange: Use a hand held grater or zesting tool to remove the zest from your orange. Run the grater over the peel of an orange to remove the zest. Make sure not to include any of the bitter white peel.

Storing: Keep leftover cranberry cake covered at room temperature. Enjoy within 5 days or freeze for up to 3 months.

Serve this sweet cake for breakfast on the holiday with a mug of hot chocolate or a cup of eggnog!

Nutrition Information:

Yield:

Serving Size:

1 slice
Amount Per Serving: Calories: 268Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 58mgCarbohydrates: 42gFiber: 1gSugar: 28gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.