cranberry christmas cake
This delightful Cranberry Christmas Cake is perfect for the holiday season. With its tart cranberries and moist texture, it makes a wonderful dessert for festive gatherings.
Equipment
- 1 9x13 inch baking pan
- 2 mixing bowls
- 1 electric mixer (optional)
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 toothpick or cake tester
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen cranberries If using frozen, do not thaw.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and finish with the flour mixture, mixing just until combined.
- Gently fold in the cranberries using a rubber spatula.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
- For a festive touch, consider dusting the cake with powdered sugar or serving it with whipped cream on top.
Notes
For a festive touch, consider dusting the cake with powdered sugar or serving it with whipped cream on top.
This cake can be made a day in advance and stored in an airtight container, which can help enhance the flavors.
Feel free to add chopped nuts or lemon zest for extra flavor.