There’s just something magical about baking during the holiday season, isn’t there? The aroma of fresh ingredients filling the kitchen, the excitement of family gathered around, and the anticipation of that first delicious bite! My favorite holiday tradition is whipping up my *cranberry Christmas cake*. It’s not just any dessert; it’s a jubilant centerpiece that brings smiles and warmth to our gatherings. I still remember my grandmother teaching me how to fold in the cranberries, her laughter echoing through the house. Trust me, when you slice into this cake, the vibrant red berries burst with flavor, making it a true holiday delight. It’s a simple yet elegant cake that captures the spirit of Christmas, perfect for sharing with loved ones or enjoying with a cozy cup of tea. So, let’s get started on this festive treat!
Ingredients List
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup fresh cranberries
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This is super important because a well-heated oven means a perfectly baked cake!
- Next, grab a 9-inch round cake pan and grease it with a little butter or non-stick spray, then dust it with flour. This will help your cake come out beautifully!
- In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. I like to use a hand mixer for this, but a whisk works too if you’re feeling strong!
- Add the eggs one at a time, mixing well after each addition. This step is where the magic happens—mix it until it’s nice and smooth!
- Stir in the vanilla extract. Oh, that smell is just heavenly!
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. This helps ensure everything is evenly distributed.
- Now, gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the flour mixture. This keeps the batter nice and fluffy—trust me, it makes a difference!
- Gently fold in those beautiful fresh cranberries. I love seeing the pops of red in the batter—it’s like a little holiday cheer!
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes. To check if it’s done, stick a toothpick in the center—if it comes out clean, you’re good to go!
- Once baked, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving. Patience is key here!
Why You’ll Love This Recipe
- It’s super easy to make, perfect for bakers of all levels—trust me, you can totally do this!
- The festive flavor of cranberries paired with the sweetness of the cake is a match made in holiday heaven.
- Visually stunning with the pops of red cranberries, it’s a cake that looks as good as it tastes.
- It fills your kitchen with the most delightful aroma, making it hard to resist sneaking a slice before dinner!
- Perfect for sharing at Christmas gatherings, it’s sure to impress family and friends alike.
- Leftovers (if there are any!) stay delicious for days, making it a lovely treat to enjoy throughout the season.
Tips for Success
Now, let’s make sure your *cranberry Christmas cake* turns out absolutely perfect! Here are my best tips to keep in mind:
- Fresh cranberries are a must: Using fresh cranberries will give you the best flavor and texture. Frozen ones can get mushy and change the cake’s consistency.
- Don’t overmix: When you’re combining the wet and dry ingredients, mix just until you see no more flour. Overmixing can result in a dense cake, and we want it light and fluffy!
- Check for doneness: Remember to use a toothpick to test the cake! Insert it into the center, and if it comes out clean or with just a few crumbs, it’s done. If it’s wet, give it a few more minutes.
- Let it cool: Patience is key! Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from breaking apart.
- Consider a glaze: If you want an extra touch of sweetness and festivity, drizzle a simple glaze made from powdered sugar and milk over the cooled cake. It adds a lovely shine and a bit of sweetness!
Nutritional Information
Here’s the estimated nutritional breakdown for one slice of my delightful *cranberry Christmas cake*. Keep in mind, these values can vary based on specific ingredients and portion sizes, but it gives you a good idea of what to expect:
- Calories: 220
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Sugar: 15g
- Protein: 3g
- Cholesterol: 40mg
- Sodium: 150mg
Enjoy every bite, knowing it’s a festive treat that brings joy to your celebrations!
FAQ Section
Can I use frozen cranberries for this cake?
While fresh cranberries are ideal for the best flavor and texture, you can use frozen cranberries if that’s what you have. Just be sure to thaw and drain them before adding to the batter to prevent excess moisture!
How can I tell when the cranberry Christmas cake is done baking?
You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If it’s wet, give it a few more minutes in the oven and check again.
Can I make this cake ahead of time?
Absolutely! This cake stores well and can be made a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature until you’re ready to serve.
What can I serve with the cranberry Christmas cake?
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You could also serve it alongside a warm cup of coffee or a festive holiday drink to enhance the experience!
Can I add nuts to the cranberry Christmas cake?
Sure! Walnuts or pecans would make a delicious addition. Just be sure to chop them roughly and fold them in with the cranberries for a delightful crunch!
Storage & Reheating Instructions
So, you’ve got some delicious *cranberry Christmas cake* left over—lucky you! Here’s how to store it properly to keep that festive flavor intact:
- Storing Leftovers: Once your cake has cooled completely, wrap it tightly in plastic wrap or place it in an airtight container. This will help keep it moist and delicious for days!
- Refrigeration: You can store the cake in the refrigerator for up to a week. Just make sure it’s wrapped well to prevent it from absorbing any fridge odors.
- Freezing: If you want to save some for later, you can freeze it! Slice the cake into individual portions and wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. It should keep well for about 2-3 months.
- Thawing: When you’re ready to enjoy a slice, remove it from the freezer and let it thaw in the refrigerator overnight. It’ll taste just as fresh as the day you baked it!
- Reheating: If you like your cake a bit warm, pop a slice in the microwave for about 10-15 seconds. Just enough to take the chill off without drying it out! You could also enjoy it at room temperature—it’s delightful either way!
With these simple storage tips, you can savor the joy of your *cranberry Christmas cake* long after the holiday celebrations are over!
Serving Suggestions
Now that you’ve baked a gorgeous *cranberry Christmas cake*, let’s talk about how to elevate the experience even more! This cake is delightful on its own, but pairing it with the right accompaniments can take it to a whole new level.
- Whipped Cream: A dollop of freshly whipped cream adds a luscious touch that complements the tartness of the cranberries beautifully.
- Vanilla Ice Cream: Serve a slice warm with a scoop of vanilla ice cream on top—trust me, it’s like a hug in dessert form!
- Festive Drinks: Pair your cake with a cozy cup of spiced apple cider or a rich hot chocolate topped with marshmallows for that ultimate holiday vibe.
- Coffee: A steaming cup of coffee or a latte balances the sweetness of the cake and brings out those festive flavors even more.
- Fruit Compote: A drizzle of warm fruit compote, maybe made from mixed berries, adds a lovely fruity contrast that pairs perfectly with the cake!
These simple serving suggestions will not only enhance your *cranberry Christmas cake* but also create a warm, inviting atmosphere for your holiday gatherings. Enjoy every delightful bite!
Print
Cranberry Christmas Cake: 7 Reasons to Savor This Delight
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive cranberry cake perfect for Christmas celebrations.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup fresh cranberries
- 3/4 cup milk
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, cream together the butter and sugar.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fold in the cranberries gently.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Use fresh cranberries for best results.
- You can add a glaze for extra sweetness.
- Store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cranberry christmas cake
