Cranberry Christmas Cake
A festive, fluffy cake bursting with tart cranberries and a hint of almond flavor, perfect for the holidays!
Ingredients
- 3 large eggs room temp
- 2 cups sugar
- 3/4 cup unsalted butter softened
- 2 tsp almond extract
- 2 cups all-purpose flour
- 12 oz fresh or frozen cranberries
- Powdered sugar for garnish
Instructions
- Preheat oven to 350°F and spray a 9x13-inch pan with non-stick spray.
- Beat eggs and sugar until pale, thick, and forming soft peaks.
- Mix in butter and almond extract until smooth.
- Gradually add flour, mixing just until combined.
- Fold in cranberries; dough will be thick.
- Spread batter into the pan and bake for 40-50 minutes, until golden brown and a toothpick comes out clean.
- Let cool completely, then dust with powdered sugar before slicing.
Notes
- Use fresh or frozen cranberries; no need to thaw if frozen.
- The dough will be thick—use a silicone spatula to spread it evenly.
- Beating eggs and sugar to soft peaks ensures the cake rises beautifully.
Tried this recipe?Let us know how it was!