Cranberry Christmas Cak
Ingredients:
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup buttermilk
– 1 1/2 cups fresh cranberries
– 1/2 cup chopped walnuts
– Zest of 1 orange
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract and orange zest.
5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour mixture. Mix until just combined.
6. Gently fold in cranberries and chopped walnuts.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use fresh cranberries for a tart burst of flavor; frozen can be used but may alter texture slightly.
Allow the cake to rest overnight wrapped in foil for the flavors to deepen and meld beautifully.