Thursday, November 3, 2016

Cranberry Christmas Cake

http://www.theslowroasteditalian.com/2013/11/cranberry-almond-christmas-cake-recipe.html

Cranberry Christmas Cake has only a handful of ingredients and comes together in a snap! A moist butter cake bursting with flavor is speckled with tart sweet cranberries. It is truly the most perfect holiday cake. This simple recipe will be on your dessert table again and again!

All of my social media networks have been flooded with fall flavors and I tell you cranberries have been screaming at me.  After seeing this cranberry cake on my friend Mary's blog and Taste of Home I had finally had enough.  I had to try it!

I was so excited, at long last Munchkin and I stepped into the kitchen to make this cake.  Just a few ingredients and it came together so fast. Cranberry and almond flavors are bursting out of this moist simple buttery cake that will whisk you away to a winter wonderland.

As I took my first bite I knew this was THE cake of the season.  Perfectly flavored and a crowd pleaser.  Even my picky family loved everything about this cake and I am sure you will too.

With love from our kitchen table to yours!  XO

RECIPE AT BOTTOM

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http://theslowroasteditalian-printablerecipe.blogspot.com/2013/11/cranberry-almond-christmas-cake.html


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Cranberry Almond Christmas Cake
SERVES 18  |  ACTIVE TIME 10 Min  |  TOTAL TIME 50 Min

2 cups granulated sugar
3 large eggs, room temperature
¾ cups unsalted butter, room temperature
1 teaspoon pure almond extract
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 (12-ounce) bag fresh cranberries (or frozen and thawed)
1 cup sliced almonds

Preheat oven to 350°F.  Butter a 9x13 baking pan.  Set aside.

In a large mixing bowl, beat sugar and eggs for 5 minutes with an electric mixer on medium.  The volume of the mixture will increase by almost half and will be thickened. Do not skip this step. The eggs will work as the leavening the cake needs to rise.  Add butter and extracts and beat for 2 more minutes.  Slowly add flour and beat until combined.  Fold in cranberries.

Using a spatula, pour and smooth into prepared pan.  Sprinkle almonds over top.

Bake for 40-45 minutes until a toothpick comes out clean. Let cool completely before cutting.

Serve and enjoy!

PRINT RECIPE

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published 11/21/13 

Recipe adapted from Taste of Home and Barefeet in the Kitchen.


40 comments:

  1. Beautiful and so simple. Thanks for sharing.

    Linda @ Tumbleweed Contessa

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  2. What a beautiful cake. Can't wait to make this. I love almond cakes, and am always looking for new recipes to try.

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  3. Such a perfect looking dessert for the holidays. Thanks so much for a great recipe.

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  4. This looks really good.... think I might add white chocolate chips to it

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  5. This sounds yummy, think I might add white chocolate chips to it for a added sweetness...

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  6. I love cranberries and almonds! Your recipe sounds delicious. Thanks for sharing.

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  7. How fun! I love this almond twist on the recipe, Donna. It sounds delicious.

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  8. all purpose flour and no salt or baking powder??

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    Replies
    1. That is correct the eggs work at the leavening, make sure to beat them for the full time. Enjoy!

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    2. Love this cake! Have made this a Christmas breakfast tradition for 3 years. I was wondering could it be made ahead of time and frozen?

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  9. im making this today. the cake itself is sweet enough you dont need icing or frosting?

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  10. im making this cake today but its sweet enough alone to not use icing or anything???

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    Replies
    1. The cake is perfectly sweet without any icing. Happy Thanksgiving and let us know how it goes.

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  11. I loved this cake. The name itself sounds so interesting and yummy. And also it seems bit easy to prepare. Thank you for the share,

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  12. Eggs as a leavening.... I have to try

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  13. Eggs as a leavening? Sounds great! Thx

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  14. I made this yesterday for dinner guests...it was wonderful, everybody loved it. I ate it for breakfast this morning, it is great with coffee. Thanks for sharing.

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  15. Not only beautiful, but full of deliciousness with the cranberries and almonds! Pinning!

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  16. Do you use the uncooked cranberries that come in the bag? Thanks!

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    1. Yes, that is correct. Enjoy and let us know how it goes.

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  17. This is one of my favorite of Mary's recipes, and I think the addition of almond is inspired Donna!

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  18. Replies
    1. think it may become too sticky.

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  19. This recipe alone is worth the price of subscription! What? You say subscribing was free? Its still one of the most popular things I've made. My cranberries came in a 2lb bag, so doing the math- lets see, 32oz, minus 4 cups, add ounces based on distance from earth's rotational axis, stop for coffee... My maths suck, but I ended up using 4 cups of cranberries, which may or may not be a LOT. But I also added a dash on cinnamon and it comes out perfect every time.

    Thank you, Slow Roasted Italian, I think I love you.

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  20. Can craisins be substutied for cranberries?? If so, how much?? Thanks for a great web site.

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  21. I must say I was a little skeptical of making this cake without any soda, baking soda or salt. It turned out very good. Easy recipe and everyone enjoyed it.

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  22. I could not find Cranberries, so I used Frozen Tart Cherries. AMAZING. I will try it again with the Cranberries. We loved this cake.

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  23. This cake is amazing! Sweet with just the right amount of tartness

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  24. I come from a family of bakers, so I have more than a few excellent recipes. But this cake comes in near the top. It's a fantastic combination of favors with a very nice texture. It's definitely a keeper!

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  25. What size pan do I use? Would a bunt pan work?

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    1. I was wondering about a Bundt pan also. May gavebto adjust baking time, but I think I will try it. Let us know ifvyouvtried it !

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    2. I don't think it would be very tall unless you made double batch.

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  26. I am thinking about adding a powder sugar glaze to the cake. Do you think it would be ok?

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  27. made this last night. mine looks just like your picture and is delicious! (i did double my batch, and doubled the almond extract.)

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    Replies
    1. What do you mean...double batch of what. ..I want to make this IN A COUPLE OF DAYS.

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    2. made enough for 2 cakes in one pan. or 2 pans.

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  28. I like this cake.
    So cute ,delicious
    Thanks for sharing with us

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  29. What size pan?? 9x13?

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  30. yup, 9x13. Says so in instructions. Made for a church dinner today. Yum :-)

    "Preheat oven to 350°F. Butter a 9x13 baking pan. Set aside."

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  31. Have you tried making the cranberry cake in a bundt pan? I am wondering if there's enough batter in the recipe.

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