Cranberry Christmas Cake
A delightful cake that blends sweet and tart flavors, perfect for holiday gatherings and celebrations.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 cup unsalted butter (melted)
- 3 pieces eggs
- 1 teaspoon vanilla extract
Cranberry Filling
- 2 cups fresh cranberries (roughly chopped)
- 0.5 cup orange juice
- 0.75 cup sugar for the filling
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Grease your cake pan with butter or cooking spray to prevent sticking.
Mix the Batter
- In a large bowl, mix together the all-purpose flour and 1.5 cups of sugar. Add the melted unsalted butter, eggs, and vanilla extract. Stir until well combined.
Create the Cranberry Filling
- In another bowl, combine the roughly chopped fresh cranberries, 0.5 cup of orange juice, and 0.75 cup of sugar. Toss until the cranberries are thoroughly coated.
Assemble and Bake
- Pour the batter into the greased cake pan. Spoon the cranberry filling over the top of the batter, distributing it evenly.
- Place the cake in the preheated oven and bake for 60 minutes, until golden brown on top and a toothpick comes out clean.
Cooling and Serving
- Remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then, gently remove it from the pan and allow it to cool completely on a wire rack.
- Slice and serve the cake plain or topped with whipped cream or powdered sugar.
Notes
Store in an airtight container at room temperature for up to three days, or in the fridge for about a week. Can be frozen for later enjoyment.