Cranberry Christmas Cake
TOTAL TIME: Prep: 15 min. Bake: 45 min.
YIELD: 20 servings.
The ruby cranberries in this recipe stay bright and beautiful, and their tartness is irresistible. I've made this cranberry Christmas cake many times to share. —Marilyn Paradis, Woodburn, Oregon
Ingredients
-
3 large eggs, room temperature
-
2 cups sugar
-
3/4 cup butter, softened
-
1 teaspoon almond extract
-
2 cups all-purpose flour
-
2-1/2 cups fresh or frozen cranberries, thawed
-
2/3 cup chopped pecans
-
Optional: Whipped cream and fresh cranberries
Directions
-
1.
Preheat oven to 350°. In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish.
-
2.
Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. If desired, serve each piece with whipped cream and a cranberry.
Nutrition Facts
1 piece: 227 calories, 10g fat (5g saturated fat), 46mg cholesterol, 66mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC