Description
This cranberry Christmas cake is rich, moist, and buttery. It’s studded with gorgeous red cranberries and topped with a sweet vanilla glaze.
Ingredients
Cake
- 2 &1/2 cups (315g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 12 oz bag fresh cranberries (set aside a handful to decorate the cake with if desired)
- 1–2 tsp all-purpose flour
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp almond extract or 1 tbsp orange zest
- 1/2 cup (125ml) milk
Glaze
- 1 heaping cup powdered sugar plus more if needed
- 1/4 tsp vanilla
- 1–2 tbsp milk
- 2 tbsp sliced almonds (optional)
Instructions
- Preheat oven to 350F. Grease a 9″ bundt pan well and set aside.
- In a medium bowl, toss together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add in the eggs one at a time, beating well in between. Then mix in the vanilla and almond extract or orange zest.
- Stir in half the flour mixture, followed by the milk, then the rest of the flour mixture until just combined.
- Toss the cranberries with just enough flour to coat and gently fold them into the batter. Spoon the batter into a greased bundt pan.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes and invert the cake onto a cooling rack to cool completely before glazing.
- In a small bowl, whisk together the powdered sugar, vanilla, and milk until completely smooth. Add more powdered sugar if needed for a thick but spreadable consistency.
- Spread the glaze over the cake and top with sliced almonds and cranberries if desired. Dust the cranberries with a touch of powdered sugar before serving and a pretty snow appearance.
Notes
Leftovers can be tightly covered and stored in the fridge for up to a week.