Description
A delightful and festive dessert perfect for holiday celebrations, combining rich flavors with tart cranberries.
Ingredients
Scale
- 3 eggs
- 2 cups sugar
- 3/4 cup unsalted butter, slightly softened
- 1 1/2 tsp vanilla extract
- 1 tsp salt
- 2 tbsp whole milk
- 2 cups flour, plus more to coat the cranberries
- 2 1/2 cups fresh cranberries
- 1 stick (1/2 cup) butter, softened (for frosting)
- 8 oz cream cheese, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract (for frosting)
- Handful of dried cranberries (for garnish)
- 1/2 cup white chocolate chips (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- Coat the cranberries with flour in a small bowl.
- Beat the eggs and sugar for 5-7 minutes until thick and creamy.
- Add the softened butter and vanilla, mix well, then beat in the milk and salt.
- Gradually stir in the flour and gently fold in the coated cranberries.
- Pour the batter into the prepared pan and bake for 1 hour or until a toothpick comes out clean.
- Let the cake cool on a wire rack.
- For the frosting, beat cream cheese and butter until smooth, then gradually mix in the powdered sugar and vanilla.
- Frost the cooled cake and refrigerate for 30 minutes.
- Melt white chocolate chips and drizzle over the cake, then sprinkle with dried cranberries.
- Allow to set before serving.
Notes
Make sure your butter and cream cheese are at room temperature for easy mixing. Don’t skip coating the cranberries with flour; it helps them float evenly in the batter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 38g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Christmas, cranberry, cake, festive dessert, holiday baking