Oh, let me tell you about my cranberry Christmas cake! It’s the ultimate festive treat that just screams holiday cheer! Every bite is bursting with tart cranberries and a sweet, buttery crumb that feels like a warm hug. I remember the first time I made this cake; the aroma filled my kitchen and drew everyone in! Trust me, if you want to impress your family and friends this holiday season, this cranberry Christmas cake is a must. It’s not just a dessert; it’s a joyful centerpiece for your holiday table that will have everyone coming back for seconds!
Ingredients List
- 2 cups all-purpose flour – This is the base for our cake, giving it structure and that perfect crumb.
- 1 cup sugar – Adds sweetness to balance out the tartness of the cranberries.
- 1/2 cup unsalted butter, softened – This brings richness and moisture; make sure it’s nice and soft for easy creaming!
- 1 cup fresh cranberries – These little gems are the star of the show, bringing that festive flavor and beautiful color.
- 1 cup buttermilk – This adds a lovely tang and keeps the cake nice and moist.
- 3 large eggs – They help bind everything together and give the cake a fluffy texture.
- 1 teaspoon vanilla extract – A splash of vanilla enhances the overall flavor and adds warmth.
- 1 teaspoon baking powder – This helps the cake rise and become light and airy.
- 1 teaspoon baking soda – Works with the buttermilk to create that fluffy texture we love.
- 1/2 teaspoon salt – Just a pinch to elevate all those delicious flavors!
How to Prepare the Cranberry Christmas Cake
Getting ready to make this cranberry Christmas cake is half the fun! So, let’s dive right in and create a masterpiece that’ll have everyone at your holiday gathering raving about it.
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is crucial, as a properly heated oven helps the cake rise beautifully.
- While that’s happening, grab a 9-inch round cake pan and grease it with some butter or non-stick spray. Then, dust it with flour to prevent any sticking. Trust me, you don’t want your cake to cling to the pan!
- Now, in a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy. This usually takes about 2-3 minutes with an electric mixer, and it’s where the magic begins!
- Next, beat in the eggs one at a time, followed by the buttermilk and vanilla extract. Mix until everything is well combined and smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step ensures that your dry ingredients are evenly mixed and ready to incorporate.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. It’s important not to overmix—stop when there are a few flour streaks left!
- Now, fold in the fresh cranberries. They’ll add that festive pop of color and flavor that makes this cake special.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Pop it into the oven and bake for 30-35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Ah, that smell wafting through your kitchen is heavenly!
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Patience is key here!
Why You’ll Love This Recipe
- Deliciously tart and sweet, the cranberry Christmas cake is a festive delight!
- Simple to make with easy-to-follow steps—perfect for bakers of all levels.
- Brings a splash of holiday color to your table!
- A wonderful centerpiece that’s sure to impress your guests.
- Makes your kitchen smell like a winter wonderland!
Tips for Success
To make sure your cranberry Christmas cake turns out perfectly, here are a few of my favorite tips! First, if you don’t have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice—let it sit for about 5 minutes. Also, don’t skip the step of creaming the butter and sugar well; it’s key for that fluffy texture. If you want a hint of citrus, try adding a teaspoon of orange zest—it pairs beautifully with the cranberries! Lastly, make sure to let the cake cool completely before slicing; it helps maintain its structure. Happy baking!
Nutritional Information
Here’s a quick look at the estimated nutritional values for a slice of my cranberry Christmas cake. Each slice contains about 250 calories, with 10g of fat, 4g of protein, and 35g of carbohydrates. Keep in mind, these figures are estimates and can vary based on specific ingredients used. Enjoy this festive treat guilt-free!
FAQ Section
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work just as well in this cranberry Christmas cake. Just toss them in a bit of flour before folding them into the batter to prevent them from sinking.
How can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 substitute, and you’ll still get that delicious cake texture!
Can I make this cake ahead of time?
Yes, you can bake this cake a day or two in advance. Just store it in an airtight container at room temperature, and it will still taste fresh when you’re ready to serve.
What’s the best way to serve this cake?
I love serving my cranberry Christmas cake with a dollop of whipped cream or a scoop of vanilla ice cream. It adds a lovely creaminess that complements the tart cranberries perfectly!
Can I add nuts to the batter?
Definitely! Chopped walnuts or pecans would add a nice crunch and flavor. Just fold them in with the cranberries for an extra special touch.
Storage & Reheating Instructions
To keep your cranberry Christmas cake fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it well in plastic wrap and place it in the refrigerator, where it can last for about a week. When you’re ready to enjoy a slice, you can let it come to room temperature or pop it in the microwave for about 10-15 seconds for a warm treat. Just be careful not to overheat it—nobody likes a dry cake! Enjoy every bite!
Serving Suggestions
When it comes to serving my cranberry Christmas cake, I love to keep it simple yet indulgent! A generous dollop of freshly whipped cream is always a hit, adding a luscious touch that complements the tart cranberries beautifully. If you’re feeling extra festive, a scoop of vanilla ice cream on the side is divine—it melts into the warm cake for a heavenly combo. For a pop of color, you can even sprinkle some extra fresh cranberries on top. Trust me, your guests will be raving!
Drucken
Cranberry Christmas Cake: 5 Steps to Holiday Bliss
- Gesamtzeit: 55 minutes
- Ertrag: 8 servings 1x
- Ernährung: Vegetarisch
Beschreibung
A festive cranberry Christmas cake that brings holiday cheer to your table.
Zutaten
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup fresh cranberries
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Anweisungen
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, cream together the butter and sugar.
- Add eggs, buttermilk, and vanilla. Mix well.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the cranberries.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served with whipped cream or vanilla ice cream.
- For added flavor, consider adding orange zest.
- Prep Time: 20 minutes
- Kochen Zeit: 35 minutes
- Kategorie: Dessert
- Methode: Baking
- Küche: American
Ernährung
- Portionsgröße: 1 slice
- Kalorien: 250
- Zucker: 15g
- Natrium: 200mg
- Fett: 10g
- Gesättigte Fettsäuren: 5g
- Ungesättigte Fette: 3g
- Trans Fat: 0g
- Kohlenhydrate: 35g
- Faser: 2g
- Protein: 4g
- Cholesterin: 50mg
Keywords: cranberry, christmas, cake, dessert, holiday
