Description
A moist and flavorful cranberry cake, perfect for holidays or any time you want a festive treat. This cake is studded with tart cranberries and topped with a simple glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 ½ cups fresh or frozen cranberries, roughly chopped
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped cranberries.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the glaze: Whisk together the powdered sugar and 2 tablespoons of milk or lemon juice until smooth. Add more liquid a teaspoon at a time if needed to reach desired consistency. Drizzle over the cooled cake.
Notes
- If using frozen cranberries, do not thaw them before adding to the batter.
- For a stronger cranberry flavor, you can add the zest of one orange to the batter.
- The glaze can be made with milk for a sweeter finish or lemon juice for a tangier one.
- Prep Time: PT20M
- Cook Time: PT40M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g