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Cranberry Cake

Slices of moist cranberry cake with golden crust and vibrant red cranberries, placed on a cooling rack.
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A soft, buttery cranberry cake with a perfect balance of sweet and tart flavors. This easy holiday dessert is ideal for Christmas, Thanksgiving, or cozy winter gatherings.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 2 cups fresh cranberries (or thawed frozen cranberries)
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1 tsp baking powder
  • ¼ tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together butter and sugar in a large bowl until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Toss cranberries with a tablespoon of flour, then gently fold them into the batter using a spatula.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack.
  10. Dust with powdered sugar or drizzle with glaze before serving.

Notes

  • Do not overmix the batter to keep the cake light and fluffy.
  • Coat cranberries in flour to prevent them from sinking.
  • Substitute almond extract for vanilla for a nutty flavor.
  • Store leftovers in an airtight container for up to 3 days at room temperature.
  • Freeze individual slices for up to 3 months for longer storage.

Nutrition

Find it online: https://recipeeasily.com/cranberry-cake-tangry-recipe/