Ingredients for Cranberry Christmas Cake
- Unbleached Flour
- Sugar
- Baking Powder
- Kosher Salt
- 1 cup fresh or frozen cranberries
- 1 cup milk
- 1/2 cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- Heavy Whipping Cream
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How to Make Cranberry Christmas Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the dry ingredients: [Add specific dry ingredient measurements here, e.g., 2 cups flour, 1 tsp baking soda, etc.]
- In a separate bowl, combine the wet ingredients: [Add specific wet ingredient measurements here, e.g., 1 cup milk, 1/2 cup melted butter, etc.]. Add to the dry ingredients and stir until just combined. The batter will be lumpy.
- Gently fold in [Add specific measurement here, e.g., 1 cup] fresh or frozen cranberries.
- Pour batter into a greased 8x8 inch baking pan (or double the recipe and use a 9x13 inch pan).
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before serving.
- While the cake is cooling, prepare the butter sauce:
- In a medium saucepan, combine 1 cup packed brown sugar, 3/4 cup heavy whipping cream, and 1/2 cup (1 stick) unsalted butter.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low and simmer for 10 minutes, stirring continuously, until thickened.
- Serve warm Cranberry Christmas Cake generously drizzled with the luscious butter sauce.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
280g
Fat
100g
Carbs
35g
