Cranberry Christmas Cake

Name: Cranberry Christmas Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 20 servings
Ingredients: 3 large eggs, room temperature; 2 cups sugar; 3/4 cup butter, softened; 1 teaspoon almond extract; 2 cups all-purpose flour; 2-1/2 cups fresh or frozen cranberries, thawed; 2/3 cup chopped pecans; Optional: Whipped cream and fresh cranberries

Total Time Prep: 15 min. Bake: 45 min.

Yield 20 servings

Test Kitchen Approved

Cranberry Christmas cake is a one-bowl recipe that yields a pretty and pleasing dessert. Whole ruby-red cranberries are folded into the batter, where they will burst open when baking, creating gorgeous red swirls with tangy flavor.

Ingredients

3 large eggs, room temperature
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans
Optional: Whipped cream and fresh cranberries

Directions

Preheat oven to 350°. In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish.
Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. If desired, serve each piece with whipped cream and a cranberry.

Nutrition Facts

1 piece: 227 calories, 10g fat (5g saturated fat), 46mg cholesterol, 66mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 3g protein.

The ruby cranberries in this recipe stay bright and beautiful, and their tartness is irresistible. I've made this cranberry Christmas cake many times to share. —Marilyn Paradis, Woodburn, Oregon

Recipe Creator