Christmas Cranberry Cake

 

 

Christmas Cranberry Cake

Ingredients:

For the Cake:

2 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

½ cup unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon almond extract (optional, but adds a nice depth of flavor)

1 cup sour cream or plain Greek yogurt

2 cups fresh or frozen cranberries

Zest of 1 orange

For the Glaze:

1 cup powdered sugar

2 tablespoons orange juice

½ teaspoon vanilla extract

Instructions:

1. Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9x9 square baking pan. You can also line it with parchment paper for easy removal.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.

 

In a large mixing bowl, beat together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and almond extract (if using).

 

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream or Greek yogurt. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.

 

Gently fold in the fresh or frozen cranberries and orange zest. The cranberries will add color and a bit of tartness to the cake.

 

Pour the batter into the prepared cake pan and spread it out evenly.

 

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven and the size of the pan.

 

Let the cake cool in the pan for about 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.

2. Prepare the Glaze:

While the cake cools, make the glaze by whisking together the powdered sugar, orange juice, and vanilla extract in a small bowl. Add more orange juice if necessary to achieve your desired consistency—thick but pourable.

 

Once the cake has cooled completely, drizzle the glaze over the top, allowing it to run down the sides. The glaze will harden slightly as it sets.

Serving Tips:

Slice the cake into squares or wedges and serve with a cup of hot cocoa, tea, or a holiday cocktail.

 

Garnish the cake with extra fresh cranberries or even a sprinkle of shredded coconut for a festive touch.

 

This cake is great for gift-giving—just wrap it up in festive cellophane or a cake box to share with family and friends.

Storage Tips:

Store any leftover cake in an airtight container at room temperature for 3-4 days, or refrigerate for up to 1 week.

 

This cake can also be frozen for up to 2 months. Make sure to wrap it tightly in plastic wrap or foil before freezing.