Delightful Festive Cranberry Christmas Cake for Your Holiday Table

This Festive Cranberry Christmas Cake is a showstopper, bursting with tart cranberries, easily adaptable for dietary needs, and simple to prepare for your holiday gatherings.

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Prep Time 15

Cook Time 50

Cooling Time 15

Total Time 1 20

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

4 large Eggs beaten to ribbon stage
1 cup Sugar can reduce by up to ½ cup
1/2 cup Butter softened
1 teaspoon Vanilla Extract or substitute with almond extract
2 cups All-Purpose Flour or gluten-free flour blend

For the Fruit

2 cups Fresh Cranberries or thawed frozen cranberries

Equipment

9x13 inch baking pan
Mixing Bowl
hand mixer or stand mixer
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
In a large bowl, beat the eggs and sugar on medium speed for 5-7 minutes until thick and fluffy.
Add softened butter and vanilla to the egg mixture, and beat until smooth and creamy, about 2-3 minutes.
Sift in the flour and fold carefully until just combined, ensuring not to overmix.
Fold in the fresh cranberries gently into the batter.
Transfer the batter to the prepared baking pan and smooth the top.
Bake for 40-50 minutes, checking for doneness with a toothpick starting at 40 minutes.
Cool the cake in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 140mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

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