This is a recipe my mom and I found in a magazine, somewhere. If I can find it, I’ll post the credit. We did make some adjustments for our own family’s taste, so it’s not exactly the one we found, but again, when I find the original source, I’ll list it here.
This is also the one I referenced in this post. I’ll post the alternate “summer” ingredients another day.
(I’ll also add some photos too, maybe.)
Christmas Cranberry Cake
2 cups white sugar
3 large eggs, room temp are best
3/4c butter, softened
1 tsp. almond extract
2 tsp. vanilla extract
2 cups flour
8 ounces fresh or frozen whole cranberries (I buy them fresh around the holidays and stash a few bags in the freezer)
2 Tbsp. powdered sugar
1 cup sliced almonds (totally optional)
Preheat oven to 350 degrees. Butter a 9×13 pan and set it aside.
Put the 2 Tbsp. of powdered sugar in a small bowl and add the cranberries to them, coating them, and set aside. (Note: I’ve found frozen cranberries are coated more easily than fresh from the fridge.)
In a large bowl, use an electric beater to mix sugar and eggs for 5 minutes. The volume of the batter should increase by about half and start to look thicker.
Add the butter and extracts, beat for 2 more minutes.
Slowly add the flour and beat until combined. Fold in the coated cranberries.
Using a spatula, scoop and spread batter in the prepped pan. Sprinkle almonds on top, if you’re using them.
Bake for 40-45 minutes, until a toothpick comes out clean. Top should be light brown, edges golden brown.
4 thoughts on “Recipe – Christmas Cranberry Cake”
I love Krusteaz cranberry/orange muffins and this sounds even better. (Fresh cranberries can’t be beat!) Thanks for sharing the recipe – I’m definitely going to have to try this. 🙂
Ohh, that’s one of my favorite mixes, for sure!
yum. i’m going to make this often and it will always make me think of you! Kind of like the annual fudgefest that can most definitely fail!
The right ingredients can make all the difference! 😉