Cranberry Christmas Cake
A festive, buttery cake loaded with tart cranberries and topped with a sugary crust. Perfect for gifting, brunch, or cozy holiday evenings.
Equipment
- - Electric mixer
- - Mixing bowl
- - 9×13-inch pan
- Spatula
Ingredients
- - 3 large eggs
- - 2 cups granulated sugar
- - ¾ cup unsalted butter softened
- - 1 tsp vanilla extract
- - 2 cups all-purpose flour
- - 12 oz fresh cranberries
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- Beat eggs and sugar for 5–7 minutes until light and thick.
- Add butter and vanilla. Mix until smooth.
- Stir in flour until just combined. Fold in cranberries.
- Pour into pan and bake for 40–50 minutes until golden.
- Cool completely before slicing. Serve and enjoy!
Notes
- For snowy effect, dust cooled cake with powdered sugar
- Store at room temp for 3 days or freeze up to 2 months
- Swap cranberries for raspberries for a twist
- Store at room temp for 3 days or freeze up to 2 months
- Swap cranberries for raspberries for a twist