This Cranberry Christmas Cake is a coffee cake that is similar to a quick bread. It is dotted with bright red cranberries and makes for a festive addition to a holiday breakfast or dessert.
Preheat oven to 350°F. Butter a 9x13-inch baking dish or pan and set aside. Alternatively, a 9-inch loaf pan may be used.
Beat the sugar and eggs together well for 5 to 7 minutes with a stand or hand mixer. The mixture should almost double in size. This whipping step is used instead of a leavening agent.
Beat in the melted butter until incorporated, then add the extracts and blend.
Sift together the flour and salt in a medium sized bowl.
Stir in the flour mixture until just mixed, then fold in the cranberries.
Transfer the batter to the prepared pan and bake for 1 hour, or until a toothpick inserted comes out with only a few moist crumbs attached. For mini loaves, the baking time should be reduced.
Cool cake to room temperature, cut, and serve.
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Note: You could use frozen cranberries for this cake. I recommend not thawing them. Just fold them into the batter frozen. Adapted from a recipe from my cousin's neighborYou're Gonna Bake It After Allbakeitafterall.com