Christmas morning is a special time of year, and there’s nothing like the smell of freshly baked cranberry Christmas cake to make it even more festive. This delicious cake is the perfect way to bring a little extra cheer to the festivities. With its crunchy sweetness and subtle tang, it’s the perfect way to celebrate the special day.

This cake is just the perfect thing to serve on Christmas morning. It only takes a few minutes to put together; you can have it ready before the little ones have even finished opening their presents. It’s a blend of crunchy sugariness on the edges, and moist softness in the middle, with the slight sourness of the cranberries made tolerable with just a pinch of salt.

Ingredients:

• 3 Eggs
• 2 Cups Granulated Sugar
• 3/4 Cup Unsalted Butter, Softened (Plus Additional for Buttering Baking Dish)
• 1 Tablespoon Vanilla Extract
• 1/2 Teaspoon Salt
• Zest of 1 Lemon
• 2 Cups All-Purpose Flour
• 2 Cups Fresh Cranberries
• 3 Tablespoons Light Brown Sugar

Directions:

1. Preheat oven to 350 degrees.
2. With a mixer, on medium speed, beat the eggs and sugar for 7 minutes.
3. Add the butter, vanilla, salt, and lemon zest; mix for 2 minutes, on medium speed.
4. Stir in the flour with a spatula, just until combined.
5. Fold in the cranberries.
6. Spread the batter evenly into a buttered 9×13-inch glass baking dish.
7. Sprinkle the top evenly with brown sugar.
8. Bake for 30 to 40 minutes, or until a toothpick inserted near the center of the cake comes out clean.

Suggestions:

• It is important to mix the eggs and the sugar for 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 cake tastes best served warm. Reheat any leftovers in the microwave for 30 seconds before serving.

Improvements:

• Use orange zest in place of lemon zest.
• Add some chopped pecans or almonds to the batter.
• Serve this cake with this No-Churn Eggnog Soft-Serve Ice Cream.

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Christmas Cake

Ingredients:

• 3 Eggs
• 2 Cups Granulated Sugar
• 3/4 Cup Unsalted Butter, Softened (Plus Additional for Buttering Baking Dish)
• 1 Tablespoon Vanilla Extract
• 1/2 Teaspoon Salt
• Zest of 1 Lemon
• 2 Cups All-Purpose Flour
• 2 Cups Fresh Cranberries
• 3 Tablespoons Light Brown Sugar

Directions:

1. Preheat oven to 350 degrees.
2. With a mixer, on medium speed, beat the eggs and sugar for 7 minutes.
3. Add the butter, vanilla, salt, and lemon zest; mix for 2 minutes, on medium speed.
4. Stir in the flour with a spatula, just until combined.
5. Fold in the cranberries.
6. Spread the batter evenly into a buttered 9x13-inch glass baking dish.
7. Sprinkle the top evenly with brown sugar.
8. Bake for 30 to 40 minutes, or until a toothpick inserted near the center of the cake comes out clean.

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