Recipes: Cranberry Christmas Cake
I know things have been a little quiet on the blog lately. That's because I've spent most of my time working in the kitchen and around the 'homestead.' There is a post in the works with updates on the goings on around here (overview: lots of cooking, baking, preserving, planting our little orchard, and raised-bed garden construction), but in the meantime, here is a fantastic, easy holiday dessert recipe.
My obsession with apples has quickly given way to a fixation with cranberries as we continue our march towards winter and the holidays. I made this Cranberry Christmas Cake for Thanksgiving breakfast, and it was a big hit. The sweetness of the cake is a perfect counter to the tartness of the cranberries. In fact, I can't wait to serve these up my company's holiday party in a couple weeks. I recommend serving this 'cake' as squares.
Cranberry Christmas Cake:
- 3 eggs
- 2 cups granulated sugar
- 3/4 cup butter, softened
- 1 teaspoon vanilla
- 2 cups cake flour (or all-purpose)
- 12 oz (1 package) fresh cranberries
- Butter 9x13 cake pan and set aside; preheat oven to 350 degrees.
- With stand or hand mixer, beat the eggs with sugar until slightly thickened and light in color- about 5 to 7 minutes. The mixture should almost double in size. (The eggs work as a leavening agent in this recipe, so do not skip this step). The mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the butter and vanilla. Mix an additional two minutes.
- Stir in the flour cranberries, just to combine, and add the cranberries. Stir to mix throughout.
- Spread batter in pan and bake for 40-50 minutes, or until very lightly browned and the tooth pick test comes out clean. (I baked my cake closer to 50 minutes).
- Let cool completely, then slice into small squares.