Cranberry Cake

5 from 1 vote

Cranberry Cake has a sweet buttery base with pops of tart cranberries baked into the batter. Perfectly festive and flavorful for Christmas and Thanksgiving.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 209kcal

Author: Jennifer Fishkind

Ingredients

3 large eggs room temperature
2 cups + 2 tablespoons granulated sugar
¾ cup salted sweet cream butter room temperature
2 tablespoons fresh orange zest (1 medium size orange)
2 teaspoons pure vanilla extract
1½ teaspoons pure almond extract
2 cups + 1 tablespoons all-purpose flour spooned and leveled
12 ounce fresh cranberries
¼ cup powdered sugar (optional garnish)

Instructions

Preheat the oven to 350*. Line a 9x13 baking dish with parchment paper. Set it aside.
Using either a stand mixer fitted with a wire whip attachment, or a large mixing bowl and a handheld mixer on high speed, whip the eggs and sugar for 5 - 6 minutes until light yellow in color and thickened in consistency. (The mixture should form a ribbon)
3 large eggs, 2 cups + 2 tablespoons granulated sugar
Add the softened butter, orange zest, vanilla extract and almond extract. Continue mixing on high for 1 ½ - 2 more minutes.
¾ cup salted sweet cream butter, 2 tablespoons fresh orange zest, 2 teaspoons pure vanilla extract, 1½ teaspoons pure almond extract
Lower the mixer speed to low and add the flour in ½ cup at a time. Mix just until combined.
2 cups + 1 tablespoons all-purpose flour
Fold in the cranberries.
12 ounce fresh cranberries
Spoon the cake batter into the prepared baking dish. Bake for 40 - 45 minutes, or until a toothpick inserted comes away clean.
Allow the cake to completely cool before removing from the pan and slicing into 20 - 2 ½ inch x 2 inch pieces.
Lightly dust the cake with the powdered sugar before serving.
¼ cup powdered sugar

Notes

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To Freeze: You can freeze the cooled cake for up to 3 months. Wrap in plastic wrap and then in aluminum foil. Allow the cake to thaw overnight in the refrigerator before serving.

Tips:

Be sure to use pure almond extract, not imitation, for the best flavor. Almond extract is much stronger than vanilla extract, so use it sparingly.
Butter should be room temperature so that it blends easily.
You can omit the orange zest, but it really adds a citrus zing to the cake.
You can substitute frozen cranberries for the fresh cranberries. Do not thaw the cranberries before adding to the cake batter.
You can substitute unbleached all-purpose flour -or- gluten free 1 to 1 baking flour.

Nutrition