Cranberry Orange Christmas Cake
- Cook Time: 70 minutes
- Total Time: 1 hour 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs, room temperature
- 2 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups fresh cranberries (rinsed and patted dry)
- Zest of 1 large orange
- 1 tablespoon orange juice
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a square baking dish to ensure the cake releases easily after baking.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer. Continue for about 5 to 7 minutes until the mixture is pale, light, and very fluffy. This step is crucial for the cake’s rise.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, orange zest, and orange juice until well combined.
- Gradually add the flour and salt to the wet ingredients. Mix on low speed just until the flour is incorporated. Be careful not to overmix, as this can make the cake tough.
- Gently fold in the fresh cranberries by hand using a spatula. Distribute them evenly throughout the thick batter.
- Spread the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for at least 20 minutes before removing. Once completely cool, dust the top with powdered sugar for a snowy, festive finish.