Christmas Cranberry Cake
Posted on: December 17, 2014 | Posted in: Recipes
With sugar and spice and everything nice, this is a great holiday recipe for Christmas parties, brunch or as a dessert. Serve it with a dollop of whipped cream and you have yourself the perfect cranberry cake.
8 tablespoons unsalted butter
1½ cups sugar
1 teaspoon cinnamon
½ teaspoon cloves
Zest of 1 lemon
2 tablespoons fresh lemon juice
4 cups fresh or frozen cranberries (keep frozen)
1½ cups cake flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, softened
½ cup white sugar
½ cup light brown sugar
2 large eggs
¾ cup sour cream
1 teaspoon vanilla
- Preheat oven to 350°F. Butter a 9-inch spring-form pan generously and wrap the bottom and sides with foil. Set aside. Melt butter in a medium saucepan over medium heat. Add sugar, lemon juice and zest, cinnamon and cloves. Cook, stirring frequently, until sugar dissolves, about 3 minutes. Add cranberries and coat evenly with the sauce, but keep plump, 3-5 minutes. Set aside. Sift together flour, baking soda and salt onto waxed paper. Set aside.
- In a medium mixing bowl, using an electric mixer, cream butter for 1 minute. Add sugars and continue to cream until smooth and fluffy (1-2 minutes). Add eggs, one at a time, mixing well after each addition.
- On low speed, add half of the flour mixture, mixing until combined. Add sour cream and vanilla, and mix until combined. Add remaining flour mixture; mix until smooth.
- Transfer to spring-form pan, spreading evenly over top of cranberries. Bake 50-55 minutes in middle of oven until golden brown edges begin to pull away from the side of the pan and toothpick test comes out clean. Cool on a wire rack for 10 minutes. Run knife around edge to loosen cake. Invert onto serving plate, remove foil, spring form ring and pan bottom. Cut into wedges and serve immediately, or within four hours.