Cranberry Christmas Cake
Celebrate the holiday season with this irresistible Cranberry Christmas Cake, a luscious combination of tart fresh cranberries and buttery, tender vanilla cake. Perfectly balanced with the tangy richness of sour cream, this festive dessert is an easy showstopper, taking only 20 minutes of prep time. Each bite bursts with juicy cranberries, offering a delightful contrast to the sweet and fluffy crumb. Whether dusted with a snowy layer of powdered sugar or paired with a dollop of whipped cream, this simple yet stunning cake is ideal for holiday gatherings or cozy winter evenings. With its vibrant color and cheerful flavor, this cake is sure to brighten your dessert table and make your Christmas celebrations unforgettable.
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Recipe Information
Ingredients
- 340 grams Fresh cranberries
- 300 grams Granulated sugar
- 170 grams Unsalted butter
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 grams Sour cream
- 15 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.
Rinse the fresh cranberries and pat them dry with a clean towel. Set aside.
In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Whisk to mix evenly.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Fold in the cranberries gently using a spatula, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
If desired, sprinkle the top of the cake with powdered sugar before serving for a festive touch.
Slice and serve the cake on its own or with a dollop of whipped cream or vanilla ice cream for an extra indulgence.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 197 mg | 9% | |
| Total Carbohydrate | 47.1 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 28.3 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
