cranberry christmas cake
This festive cranberry Christmas cake is a delightful treat that combines the tartness of cranberries with a moist, spiced cake base. Perfect for holiday gatherings, this cake is not only visually appealing but also deliciously satisfying.
Equipment
- 1 9-inch round cake pan
- multiple mixing bowls
- 1 electric mixer or whisk
- 1 measuring cups and spoons
- 1 rubber spatula
- 1 cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter Softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen cranberries If using frozen, do not thaw.
- ½ cup chopped walnuts or pecans Optional
- ½ cup powdered sugar For dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour the 9-inch round cake pan.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together until well blended.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer or whisk until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Gently fold in the cranberries and nuts (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar for decoration.
Notes
If using frozen cranberries, do not thaw them before adding; this will help to prevent the batter from turning pink.
The cake can be made a day ahead of time and stored at room temperature, wrapped in plastic wrap. It also freezes well for up to a month.
Serve with whipped cream or a scoop of vanilla ice cream for an extra special treat!