Cranberry Cake is a simple yet scrumptious cake to serve for Christmas or anytime you can get your hands on fresh cranberries! This cake is a dense and rich cake balanced out with bright and tart cranberries!
The key to this cake is to beat the eggs and sugar as directed. I don’t have a stand mixer. My mixer is the hand held mixer, so I mixed the eggs and sugar for 7 long minutes. However, this step is well worth it. If you have a stand mixer, I applaud you!
I also recommend using fresh cranberries in this cake. If you only have access to frozen cranberries, be sure to thaw the cranberries before mixing them into the cake mix. Adding frozen cranberries straight from the freezer will effect the baking time due to the batter homecoming too cold.
As for the sweetness of this cake, well it is sweet! But, it is the perfect balance for the tart cranberries. When I first made this Cranberry Cake, I was tempted to add a glaze over the cake slices, but this cake does not need a glaze or any type of icing. The top crystallizes and has a sugary crunch.
I hope you get a chance to make this delicious Cranberry Cake while fresh cranberries are still in season! Enjoy!
- 3 eggs
- 2 cups granulated sugar
- 3/4 cups butter
- 1 t pure vanilla extract
- 2 cups all-purpose flour
- 12 oz fresh cranberries coated in 1 T all-purpose flour
- Preheat over to 350 degrees.
- Generously butter a 9×13 baking dish.
- In a large bowl add the eggs and sugar. Beat with an electric mixer on medium for 5 to 7 minutes or until the mixture forms a ribbon when pulling up the beaters.
- Add the butter and vanilla extract. Continue to mix on medium for 2 more minutes.
- Mix in the flour until just combined.
- Be sure to coat the cranberries with 1 T flour to help the cranberries from sinking.Gently stir in the coated cranberries until incorporated.
- Pour the mixture into the prepared baking dish.
- Bake for 40 to 50 minutes or until the top is lightly brown and a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving.