Cranberry Christmas Cake is incredibly simple to make and delicious. It has a nice balance of sweetness with a slight hint of tanginess. It feeds 16 which means it’s perfect for a holiday party.
One of the things I love about this cake is that it is garnished with powdered sugar rather than covered in frosting.
Don’t get me wrong. I’m a big, big fan of frosting. You might even say I’m addicted.
But sometimes during the holidays, it can all get to be a bit too much. You know what I mean?
Between the fudge and the pies and the cakes, even I can start to feel like I want something that’s not as overpoweringly sweet.
If you have people in your world who aren’t into all the sugary confections, this cake could make a great treat for them.
Ingredients:
3 large eggs room temp
2 C sugar
3/4 C unsalted butter softened
1 tsp vanilla extract
1 tsp almond extract
2 C all-purpose flour
12 oz fresh cranberries
Powdered sugar for garnish
INSTRUCTIONS
Directions:
Preheat oven to 350 degrees.
Prep an 9 x13 pan with non-stick baking spray.
Beat the eggs and sugar together with an electric mixer until slightly thickened and light in color.
This mixture should form peaks when you lift the beaters out of the bowl.
Add the butter, almond and vanilla extract to the egg mixture and continue to mix.
Mix for two minutes.
Slowly add in the flour but just until combined.
Add the fresh cranberries.
Stir the cranberries to mix throughout.
Bake at 350 degrees for 40-50 minutes.
Allow the cake to cool completely before cutting into slices.
Garnish with powder sugar.
Makes 16 servings.