Cranberry Christmas Cake by Alise Mitchell
A sweet and buttery holiday dessert bursting with tart cranberries, this Cranberry Christmas Cake is festive, fluffy and perfect for parties!
Equipment
- 1 Mixing bowl
Ingredients
Main ingredients
- 3 eggs
- 2 cups sugar
- ¾ cup butter softened
- 1 teaspoon vanilla
- 2 cups all-purpose flour see note below for gluten-free alternative
- 12 oz fresh cranberries
Instructions
Instructions
- Preheat oven to 350 degrees.
- With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size.
- The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the butter and vanilla; mix two more minutes.
- Stir in the flour until just combined.
- Add the cranberries and stir to mix throughout.
- Spread in a buttered 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.
- Let cool completely before cutting into small slices. Enjoy!
Notes
* Gluten-Free Substitution: 1 ¼ cup brown rice flour + ½ cup potato starch + ¼ cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.
