Thursday, December 5, 2013

Cranberry Christmas Cake.

As much as I love pumpkin in the fall, I love cranberries in winter even more. Which explains why this is the second cranberry recipe I've shared in as many weeks.  They're so tart that it's hard to eat them on their own, but cranberry is one of my favorite flavors as an ingredient.  It's very distinctive and tangy, which is so great in an otherwise sweet item.  My mom made this recipe on Thanksgiving, and I immediately fell in love with it.  I'm going to make it for the Christmas events that we go to this year!

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

Beat eggs and sugar for about 5 to 7 minutes, until the mixture is slightly thickened and almost doubled in size. Add butter and vanilla then beat for 2 more minutes.  Mix in flour until just combined then stir in cranberries until mixed throughout batter.

Pour batter into a greased/buttered 9x13 pan.  Bake for 40-50 minutes or until lightly browned on top.  (Check done-ness with toothpick inserted near middle of cake.)  

Let cool completely in the pan before you cut into slices.  

Makes anywhere from 12 to 24 pieces, depending on how small you cut your pieces.



  1. Yum! I bet it would be good w/ some chocolate chips too!!

  2. You'd better get that stand mixer - 5-7 minutes screams out the need for one :)

  3. My only two questions... 1 why am I not eating this right now, right this second? 2 what is the likelihood baking this (with my lacking baking skills) will somehow cause a fire? Worth the risk, trying it this weekend. Thanks a million, I could possibly be a rock star in my house.... if I don't burn it down.

    Keep it Sassy & Classy,