This Cranberry Christmas Cake is one of those recipes that is an instant favorite every single time someone new tastes it.

Tart cranberries, sweet buttery cake, and a fantastic texture are perfectly combined in this popular Christmas dessert!

Servings: 16

Ingredients

• 3 eggs


• 2 cups sugar


• 3/4 cup butter, softened


• 1 teaspoon vanilla


• 2 cups all-purpose flour * see note below for gluten-free alternative


• 12 oz fresh cranberries

Instructions

1. 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.


2. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.


3. Spread in a buttered 9×13 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.)


4. 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!

Notes

* Gluten-Free Substitution: 1 ¼ cup brown rice flour + ½ cup potato starch + ¼ cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.

(Editor's Note: This recipe can be halved by using an 8 x 8 glass pan 2 inches deep and baking for 43 minutes.)

Nutrition

Calories: 252kcal · Carbohydrates: 39g · Protein: 2g · Fat: 9g · Saturated Fat: 5g · Cholesterol: 53mg · Sodium: 88mg · Potassium: 48mg · Fiber: 1g · Sugar: 25g · Vitamin A: 325IU · Vitamin C: 2.8mg · Calcium: 11mg · Iron: 0.9mg

This recipe is from Mary Younkin, also known as "Barefeet In The Kitchen". You can get more details on this recipe here.