Cranberry Cake

byNCH

1.7K followers

Updated 6 years ago

In my Blog Post " December 2017 - Where has the Year gone, I mentioned a couple of my favorite recipes for the Holiday Season.

Here is one of the ones mentioned that I was going to put in my ebook. So as I was getting the recipes together I thought I'd post this one.

It is a quick and favorite of mine, not a lot of fuss and simple to make. Yes I use real butter.

CRANBERRY CHRISTMAS CAKE RECIPE

Ingredients for the cake

• 3 eggs (I use extra large eggs)
• 2 cups sugar (white)
• 3/4 cup butter softened (yes real butter)
• 1 teaspoon vanilla
• 2 cups all-purpose flour (white only or sub gluten-free)
• 12 oz fresh cranberries (fresh or frozen ones thawed)

Instructions

1. Preheat oven to 350 degrees.
2. With a mixer, beat the eggs and sugar until slightly thickened and light in color, this will take about 5 minutes or more. The mixture should be almost double in size. The eggs are your leavening agent, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
3. Add the butter and vanilla; mix two more minutes
4. Stir in the flour until just combined.
5. Add the cranberries and stir to mix throughout (don't smush them)
6. Spread in a buttered 9x13 pan I use glass
7. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (time varies because of oven temperatures and type of pan being used)
8. COOL BEFORE CUTTING