Cranberry Christmas Cake

 

Cranberry Christmas Cake

Ingredients

3 large eggs, at room temperature

2 cups granulated sugar

3/4 cup unsalted butter, softened and cut into small pieces

1 teaspoon vanilla extract

2 cups all-purpose flour

One 12-ounce bag of fresh cranberries, rinsed and drained

Instructions

Grease or spray a 13″x9″ baking pan.

Preheat the oven to 350°F (175°C).

In a stand mixer, beat the eggs and sugar together for 5–7 minutes, or until the mixture becomes pale, slightly thickened, and nearly doubles in volume. Take your time—this step creates the cake’s lift.

Add the butter and vanilla, then continue mixing for another 2 minutes.

Gradually add the flour and mix just until it’s fully incorporated. Avoid overmixing.

Add the cranberries and stir until evenly distributed. You can use the stand mixer for this part as well; the berries will break down a bit while baking.

Transfer the thick batter into the prepared pan and gently spread it into an even layer.

Bake for 40–50 minutes, or until the top is light golden and a toothpick inserted in the center comes out clean.

Allow the cake to cool completely before slicing and serving.