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.