Description

This delightful Cranberry Christmas Cake offers a moist and tender crumb bursting with tart cranberries, perfect for festive holiday gatherings. With a balance of sweet vanilla and optional almond extracts, it brings a classic seasonal flavor to your dessert table. Easy to prepare and bake, this 9×13-inch cake serves 12 and makes a beautiful centerpiece for Christmas celebrations.

Ingredients

Scale

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)

Add-ins

2 1/2 cups fresh or frozen cranberries

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Instructions

Preheat the oven: Set 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.
Prepare the batter: Using a mixer, beat the eggs and sugar on high speed for about 5 minutes until the mixture becomes pale and thick. This aeration helps create a light texture in the cake. Gradually mix in the melted butter along with the vanilla and almond extracts for added flavor depth.
Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
Fold dry ingredients into wet mixture: Gently fold the flour mixture into the wet batter to maintain airiness while combining everything into a smooth batter.
Add cranberries: Carefully fold the fresh or frozen cranberries into the thick batter, distributing them evenly without breaking the berries too much.
Bake the cake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. This indicates the cake is fully cooked.
Cool the cake: Remove the cake from the oven and let it cool in the pan for 10 minutes to stabilize. Then transfer it to a wire rack to cool completely, preventing sogginess.
Decorate (optional): Once cooled, dust the top with powdered sugar or drizzle with a vanilla glaze to add an elegant, festive touch.

Notes

For a nut-free version, omit the almond extract.
Use frozen cranberries directly from the freezer to avoid bleeding into the batter.
Ensure eggs and butter are at room temperature for better mixing.
Store the cake covered at room temperature up to 3 days or refrigerate for up to a week.
This cake freezes well. Wrap tightly and freeze for up to 2 months.