Monday, December 16, 2013

Cranberry Christmas Cake

So I don't lose this recipe, and to prove I am still capable of posting things once every six months or so, I'm sharing this recipe.

I've made it a couple times now, and it is so delicious.  Sweet and tart and buttery.  And very pretty, too.

 Cranberry Christmas Cake

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

1 comment:

HarpoH said...

I am a horrible baker. Betty Crocker and I have never been friends but this recipe I did and it turned out beyond my expectations. I have tried a recipe like this before but it was a disaster. This one turned out great because of the easy to follow and very precise step by step directions. Thank you for making my family's Christmas a little yummier and happier.

Ann Hill