Cranberry Cake

This cranberry cake is melt in your mouth good.  There's enough sugar to balance out the tartness of the fresh cranberries without being too sweet.  It's truly so good that you don't even need or want frosting.  Once baked - there is a glaze that forms on the top.  Ah-Maz-Ing!

This year was the first time where I made it close to Christmas time.  I like to freeze cranberries when they are in season and pull them out of the freezer a couple times during the year.  I was hopeful my Little Lady would love this cake because we both LOVE to put dried cranberries in our oatmeal in the morning.

The credit for this recipe goes to barefeetinthekitchen.com under the recipe name Cranberry Christmas Cake.

This recipe doesn't call for any baking powder or baking soda.  The extended mixing process of the eggs provide what's needed.  I know - I'm not a regular baker and that surprised me!  The batter will be thicker than "regular" cake batter.

Let's Get Crafty!

Preheat oven to 350

Beat with a mixer (5-7 minutes) - don't skimp on the minutes... this is important:

3 eggs

2 cups sugar

The eggs and sugar should double in size from beginning to end and when you lift the beaters out there should be a ribbon that easily forms.

Add to the eggs and sugar - mix 2 more minutes:

3/4 cup butter, softened

1 teaspoon vanilla

Add in the flour mixing until just combined:

2 cups flour

Very Gently!  Stir in the fresh cranberries:

12 oz fresh cranberries

Stir these in very gently until they are evenly distributed throughout.

Pour batter into a 9x13 casserole dish that has been sprayed with Pam

Barefeetinthekitchen.com includes the bake time between 40-50 minutes.  Ours took just under 45 minutes.  You should be able to insert a toothpick in the middle of the cake and it should come out clean.

Fresh out of the oven!

Thanks for stopping by!  I hope you're having a great day.