incredibly simple to make and delicious. It has a nice balance of sweetness with a slight hint of tanginess. It feeds 16 which means it’s perfect for a holiday party. Fresh cranberries are plump, deep red, tart, and in season during the holidays. This cake is a wonderful way to enjoy the fruit while it’s fresh.
Source: Kitchen Fun with My Three Sons. Barefeet in the Ki
Preheat oven to 350 degrees.
With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.
The sugar and egg mixture should form a ribbon when you lift the beaters out of the bowl. (There is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cake. You need to beat the eggs until the batter forms a “ribbon” off of the beaters-- when you can lift the beaters out of the mixture and see a little peak on the end. Don’t overbeat the ingredients. You don’t want a hard peak – which means the sugar and butter stand straight up and are quite thick. And do not shorten or skip the beating process.)
Add the softened butter and vanilla; mix two more minutes.
Stir in the flour until just combined.
Add the cranberries and stir to mix throughout. if using frozen cranberries that are still cold the dough will “freeze” up a bit and become even thicker and it will be somewhat more difficult to stir in the cranberries. I find it easiest to let the frozen berries thaw on the counter for a little while as I’m beginning to prepare the cake.
Spread in a buttered 9×13 pan. (This pan is my favorite!) This is a very thick batter that will resemble cookie dough when it has finished mixing. You will need to press it into the pan to spread it out.
Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)
Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1? x 2? so that they could be easily eaten at a party (or by yourself).
quote: "You can soften the butter in the microwave, but you need to be careful that you don’t completely melt it. The thing I hate about that method is that I wind up with a butter splattered microwave and I always, always, always melt it rather than soften it. Melted butter will ruin all the work you did making sure you got a nice, soft peak with your eggs and sugar. Instead, cut your butter into chunks and put it on a plate or saucer. Turn the faucet on hot and fill a glass. Let the water sit in the glass until it feels warm to the touch. Turn the glass upside down and cover the butter. Let it sit until the butter softens. It only takes a couple of minutes. Cool, right? It’ll make all the difference when you’re making this Christmas Cranberry Cake, and keep things moist and sumptuous!"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1474g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1276 (47%)|
|Amt Per Serving||% DV|
|Total Fat 141.8g||189 %|
|Saturated Fat 89.5g||448 %|
|Monounsaturated Fat 36.8g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 380.7mg||117 %|
|Sodium 112997.1mg||3896 %|
|Potassium 926.4mg||24 %|
|Total Carbohydrate 360.2g||106 %|
|Dietary Fiber 15.6g||63 %|
|Sugars, other 344.6g|
|Protein 14.9g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2709
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!