Oh my goodness, let me tell you about this Cranberry Christmas Cake! It’s like a slice of the holidays on a plate. Imagine biting into a moist, tender cake bursting with the tartness of fresh cranberries—wow! This cake has become a staple at my family gatherings, and I can’t imagine celebrating without it. The vibrant red cranberries not only add a pop of color but also a festive flair that just screams “Christmas!” I love serving it warm, straight from the oven, and watching everyone’s eyes light up as they take their first bite. Trust me, it’s the perfect dessert to bring joy to your holiday table, whether for a cozy family dinner or a big festive party. You’ll find that it’s a crowd-pleaser that will have everyone coming back for seconds! Let’s dive into the details so you can make this delightful cake for your own celebrations!
Ingredients for Cranberry Christmas Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup fresh cranberries, rinsed and drained
- 1 cup buttermilk, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
How to Prepare Cranberry Christmas Cake
- First things first, preheat your oven to 350°F (175°C). This is key to getting that perfect rise!
- Next, grab your favorite cake pan and grease it well, then sprinkle a little flour to coat the sides. This will ensure your cake slides out easily once it’s baked.
- In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 3-4 minutes. It’s so satisfying to see that texture!
- Now, add in the eggs one at a time, mixing well after each addition. Don’t rush this part; it helps create a lovely, airy batter.
- Stir in the vanilla extract—it smells heavenly!
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly.
- Gradually add the dry ingredients to your wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Fold gently until just combined to keep that fluffiness!
- Finally, fold in those gorgeous cranberries, making sure they’re evenly distributed throughout the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Yay!
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Patience is key here—you want it to set just right!
Why You’ll Love This Cranberry Christmas Cake
- It’s bursting with festive flavor from the tart cranberries—perfect for holiday cheer!
- Super easy to prepare, making it a great choice for both novice and experienced bakers.
- Ideal for gatherings—this cake is a showstopper that will impress your friends and family!
- Moist and delicious, it’s the perfect balance of sweet and tart in every bite.
- Leftovers? Not likely! But if you do have any, they’re still delightful the next day.
Tips for Success with Cranberry Christmas Cake
To ensure your Cranberry Christmas Cake turns out perfectly, make sure all your ingredients are at room temperature—this helps them blend together smoothly for a lovely texture. When creaming the butter and sugar, take your time; it’s crucial for incorporating air. Don’t skip the step of folding in the cranberries gently; you want them to stay whole for those delightful bursts of flavor! If you have leftovers (which is rare!), store them in an airtight container at room temperature for up to 2 days. You can also refrigerate them for a bit longer, but trust me, they taste best fresh! Enjoy your baking adventure!
Nutritional Information for Cranberry Christmas Cake
Each slice of this delightful Cranberry Christmas Cake is estimated to contain about 250 calories. You’ll get 10 grams of fat, with 5 grams being saturated fat. It also packs 4 grams of protein and 35 grams of carbohydrates, along with 15 grams of sugar. Remember, these values are approximate and can vary based on specific ingredients used. Enjoy every delicious bite, guilt-free!
FAQ About Cranberry Christmas Cake
Can I use frozen cranberries instead of fresh?
Absolutely! Just make sure to thaw and drain them well before adding to the batter. This keeps the moisture level just right!
What can I substitute for buttermilk?
You can make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using!
How should I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Just make sure it’s well covered!
Can I frost this cake?
Definitely! Cream cheese frosting pairs beautifully with this cake, adding an extra layer of festive flavor. You can also dust it with powdered sugar for a simple touch!
Is this cake suitable for freezing?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. Just thaw it overnight in the fridge before serving.
Serving Suggestions for Cranberry Christmas Cake
This Cranberry Christmas Cake is absolutely delightful on its own, but let’s take it up a notch! I love serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream—talk about a heavenly combo! For a cozy touch, try pairing it with a cup of spiced chai or a rich cup of hot cocoa. And if you’re feeling festive, a drizzle of caramel sauce or a sprinkle of powdered sugar on top adds a touch of elegance. Trust me, these pairings will make your dessert experience even more special!
Storage & Reheating Instructions for Cranberry Christmas Cake
To keep your Cranberry Christmas Cake fresh, store any leftovers in an airtight container at room temperature for up to 2 days. If you need to keep it longer, pop it in the refrigerator where it will last for about a week. Just be sure it’s well covered to prevent it from drying out!
If you want to enjoy a slice warm, simply microwave it for about 10-15 seconds. You can also reheat individual slices in a preheated oven at 350°F (175°C) for about 5-10 minutes. It’s a delightful way to bring back that fresh-baked goodness!
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Cranberry Christmas Cake: 7 Steps to Holiday Bliss
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A festive cake featuring cranberries for a holiday treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter
- 1 cup fresh cranberries
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a cake pan.
- In a bowl, cream the butter and sugar together.
- Add eggs, one at a time, mixing well.
- Stir in vanilla extract.
- In another bowl, mix flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Fold in cranberries.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
Notes
- Let the cake cool before serving.
- Can be topped with cream cheese frosting.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cranberry christmas cake
