SPECIAL HOLIDAY RECIPES: Cranberry Christmas Cake
This Cranberry Christmas Cake is one of those recipes that is an instant favorite every single time someone new tastes it.
Tart cranberries, sweet buttery cake, and a fantastic texture all combined to basically beg me to eat another piece.
It’s the most wonderful time of the year! We’re kicking off my favorite season with this fragrant, flavorful, and buttery cranberry Christmas cake.
I made this a few weeks ago when my parents were visiting from out of town, and we demolished it in less than two days. I can’t wait to make it again!
If you’ve made this blueberry almond cake, you will love today’s recipe. It is simple, yet sophisticated and festive.
To give it a holiday twist, I’ve added fresh orange zest (lots of it!) and fresh cranberries. The almond, orange, and tart cranberries complement each other so well. The texture is light, buttery, and very hard to resist.
A few years ago, my friend Valerie made this cake to share with some friends. The moment I tasted it, I asked her if she would share the recipe.
PLEASE FOLLOW ME ON PINTEREST TO OTHER RECIPES
This is an absolutely perfect cake that takes very little effort to make. No icing, no topping, nothing else is necessary at all. It was reminiscent to me of a coffee cake in texture but much lighter than the typical heavy version.
This might be the only cake I’ve ever tasted that basically screams holidays to me. It is pure heaven to eat.
I made nine different desserts for a Thanksgiving event the first year I made this cake and this was my absolute favorite, by far. That hasn’t changed in the 5 or more years since we first tried this cake.
While I have no problem sending almost all other leftover sweets home with friends and family, I always save a few small pieces of this once just for myself. This Cranberry Christmas Cake is one of my all-time favorite treats to enjoy with Cafe con Leche in the morning, afternoon or evening.
I’ve learned to stock up on cranberries each year. That way I will always have them in my freezer and we’ll be able to enjoy this cake throughout the year.
You’ll be wishing you had a few bags stashed in the freezer as well, just as soon as you take the first bite of this Cranberry Christmas Cake!
Ingredients:
INSTRUCTIONS
Tart cranberries, sweet buttery cake, and a fantastic texture all combined to basically beg me to eat another piece.
It’s the most wonderful time of the year! We’re kicking off my favorite season with this fragrant, flavorful, and buttery cranberry Christmas cake.
I made this a few weeks ago when my parents were visiting from out of town, and we demolished it in less than two days. I can’t wait to make it again!
If you’ve made this blueberry almond cake, you will love today’s recipe. It is simple, yet sophisticated and festive.
To give it a holiday twist, I’ve added fresh orange zest (lots of it!) and fresh cranberries. The almond, orange, and tart cranberries complement each other so well. The texture is light, buttery, and very hard to resist.
A few years ago, my friend Valerie made this cake to share with some friends. The moment I tasted it, I asked her if she would share the recipe.
PLEASE FOLLOW ME ON PINTEREST TO OTHER RECIPES
This is an absolutely perfect cake that takes very little effort to make. No icing, no topping, nothing else is necessary at all. It was reminiscent to me of a coffee cake in texture but much lighter than the typical heavy version.
This might be the only cake I’ve ever tasted that basically screams holidays to me. It is pure heaven to eat.
I made nine different desserts for a Thanksgiving event the first year I made this cake and this was my absolute favorite, by far. That hasn’t changed in the 5 or more years since we first tried this cake.
While I have no problem sending almost all other leftover sweets home with friends and family, I always save a few small pieces of this once just for myself. This Cranberry Christmas Cake is one of my all-time favorite treats to enjoy with Cafe con Leche in the morning, afternoon or evening.
I’ve learned to stock up on cranberries each year. That way I will always have them in my freezer and we’ll be able to enjoy this cake throughout the year.
You’ll be wishing you had a few bags stashed in the freezer as well, just as soon as you take the first bite of this Cranberry Christmas Cake!
Ingredients:
- 3/4 cup (100 grams) whole wheat pastry flour
- 3/4 cup (100 grams) almond meal/flour
- 1 and 1/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (50 grams) sliced almonds
- 3/4 cup (150 grams) granulated sugar
- zest of one orange
- 1 and 1/2 sticks (6 ounces) unsalted butter, softened
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 3 large eggs, room temperature, lightly whisked
- 2 tablespoons whole or low-fat milk
- 3/4 cup (70 grams) fresh cranberries, sliced in half
- powdered sugar, for dusting (optional)
INSTRUCTIONS
- Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius) with a rack in the center position. Generously grease an 8-inch cake pan (at least 2-inches deep) with baking spray or butter and line the bottom with a round of parchment paper (here's an easy tutorial!), grease again, and set aside.
- In a medium bowl, whisk together the whole wheat pastry flour, almond meal, baking powder, and salt. Reserve and set aside roughly one tablespoon of sliced almonds. Break the remaining almonds with your hands and stir them into the flour mixture.
- In a stand mixer bowl, combine the sugar and orange zest. Using your fingertips, rub the orange zest into the granulated sugar until fragrant and moist. Add the softened butter, almond extract, and vanilla extract. Using the paddle attachment, cream the butter and sugar mixture over medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl halfway through to ensure all of the ingredients are incorporated evenly. Reduce the speed to medium and slowly add the eggs. Beat until incorporated (it may look slightly broken). Over low speed, slowly add the flour mixture in two additions, alternating with the milk. The batter will be relatively thick.
- Using a large spatula, gently fold the fresh cranberries into the cake batter. Transfer the batter into the greased cake pan, and smooth the top with a small offset spatula. Top with the remaining sliced almonds.
- Bake for 55 minutes to 60 minutes, or until a toothpick inserted in center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. Using a knife, run along the sides of the cake pan to release the sides of the cake and carefully invert onto a wire rack. Flip and allow the cake to cool right-side up. Serve lukewarm or at room temperature, dusted lightly with confectioner’s sugar as desired.