Cranberry Christmas Cake

I first came upon this recipe years ago, but have never made it. Just recently, a blog follower shared the same recipe with me and I’m so glad she did, because it is DEEELISH!  It’s not too sweet, which is always a plus.  At the end of my long day; I saw that I had all of the ingredients, to include butter already softened on my counter.  I figured, why not? What’s ONE MORE dessert to bake, right;  after already baking just about all day.  The cake is sweetened just enough, studded throughout, with bursts of cranberry, which makes for a beautiful cake, it does look like a Christmas cake.  Give this one a try, and why not? Because it’s that easy…… 😉


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3 Eggs, room temperature
2 cups sugar
3/4 cup Butter, softened
1 teaspoon Vanilla
2 cups All-purpose flour
1 (12 oz. bag) fresh Cranberries
Granulated Sugar, for topping

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar on HIGH speed until thickened and light in color, about 8 – 10 minutes. (I actually mixed mine for about 10 minutes)  The mixture should almost double in size. Because you don’t add any leavening agent to this cake;  the egg/sugar mixture works as your leavening agent in this recipe, so DO NOT SKIP THIS STEP. This mixture should form a ribbon when you lift the beaters out of the bowl.

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Add in the softened butter and vanilla (I used Vanilla paste). Mix this for 2 minutes.

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Stir in the flour until just combined.

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Make sure to wash the cranberries and pick out the stems/grass.  Add the cranberries and stir to mix throughout.

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Spread into a buttered 9×9-in baking pan. Sprinkle about 2 – 3 teaspoons of granulated sugar over the top of the cake.

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Bake for 50 – 60 minutes, or until lightly browned and a toothpick inserted near the center of the cake comes out clean.  Allow the cake to cool completely before slicing, it actually tastes better the following day.  So if you’re wanting to share this for brunch for that special holiday, make it the day before.






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