The aroma of warm spices and cranberries swirling through your kitchen – pure Christmas magic! This isn't your grandma's heavy fruitcake; this Cranberry Christmas Cake is moist, flavorful, and surprisingly easy to make. Perfect for holiday gatherings or a cozy night in, this recipe is a delightful addition to your repertoire of easy recipes and healthy meals. It’s the ultimate quick dinner idea, especially if you're pressed for time during the festive season.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cranberry sauce (whole berry preferred)
- ½ cup buttermilk
- ½ cup chopped pecans or walnuts (optional)
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
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Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg. Mixing the dry ingredients first ensures even distribution of spices throughout the cake.
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Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a tender crumb. An electric mixer makes this process much easier and quicker.
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Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing can lead to a tough cake.
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Fold in Cranberry & Nuts: Gently fold in the cranberry sauce and pecans (if using). Be careful not to overmix.
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Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Serve: Let the cake cool completely in the pan before frosting or serving. Patience is key here; allowing the cake to cool prevents it from crumbling when you cut it.
Tips for Success:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal mixing and a smooth batter.
- Don't Overmix: Overmixing develops gluten, resulting in a tough cake. Mix only until the ingredients are just combined.
- Check for Doneness: Use a wooden skewer or toothpick to check if the cake is baked through. If it comes out with wet batter, bake for a few more minutes.
- Get Creative with Frosting: This cake is delicious with a simple cream cheese frosting, a spiced glaze, or even a dusting of powdered sugar.
Variations:
- Citrus Twist: Add the zest of an orange or lemon to the batter for a brighter flavor.
- Chocolate Chunk Delight: Stir in ½ cup of chocolate chips for a decadent twist.
- Spiced it Up: Increase the amount of spices like cinnamon, cloves, and nutmeg for a more intense flavor.
Nutritional Information (per serving, approximate):
Calories: Around 300-350 (depending on frosting and nut additions) Fat: Around 15-20g Protein: Around 4-5g Carbohydrates: Around 40-45g
This Cranberry Christmas Cake recipe is a perfect example of delicious dishes that are surprisingly easy to make. Whether you're a seasoned baker or just starting out with homemade cooking, this recipe will become a cherished part of your holiday traditions. It's a testament to the fact that the best recipes don't have to be complicated. Enjoy!