Cranberry Christmas Cake
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.
Equipment
- 9x13-inch baking dish or 9-inch loaf pan
Ingredients
- 3 cups sugar
- 4 eggs
- 1 1/2 cups butter, melted (3 sticks)
- 1 tablespoon almond extract
- 1 tablespoon vanilla extract
- 3 cups all purpose flour (or gluten free)
- 12 ounces fresh cranberries (see note)
Optional Decoration:
- sparkling sugar flakes or powdered sugar
Instructions
- 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 steps is used instead of a leavening agent.
- Beat in the melted butter until incorporated, then add the extracts and blend.
- Stir in the flour 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.
Video
Notes
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 neighbor
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