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:

Ingredients: 
  • 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
Directions:
  1. Butter 9x13 cake pan and set aside; preheat oven to 350 degrees.
  2. 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.
  3. Add the butter and vanilla. Mix an additional two minutes.
  4. Stir in the flour cranberries, just to combine, and add the cranberries. Stir to mix throughout.
  5. 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).
  6. Let cool completely, then slice into small squares.

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