cranberry cake
This cranberry cake is a delightful dessert that combines the tartness of cranberries with a moist and fluffy cake base. Perfect for holiday gatherings or as a sweet treat, this cake is sure to impress your family and friends.
Equipment
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 9x13 inch baking pan
- 1 whisk or electric mixer
- 1 rubber spatula
- 1 toothpick for testing doneness
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter Softened
- 4 large eggs
- 0.5 cup milk
- 2 cups fresh or frozen cranberries If frozen, do not thaw.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease the 9x13 inch baking pan with butter or cooking spray to prevent sticking.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a whisk or an electric mixer.
- Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
- Gently fold in the cranberries into the batter, being careful not to overmix; this will help distribute the cranberries evenly in the cake.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
You can sprinkle powdered sugar on top of the cooled cake for a decorative touch.
This cake can be stored in an airtight container for up to 3 days at room temperature.
For added flavor, consider mixing in some chopped nuts or grated orange zest with the cranberries.