Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- ½ cup butter (softened)
- 1 ½ cups sugar
- 2 eggs
- ½ cup milk
- 1 tsp vanilla extract
Fruit
- 2 cups fresh or frozen cranberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a baking pan to prevent sticking.
- Cream Butter and Sugar: In a mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy, incorporating air for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract, mixing well to combine all wet ingredients thoroughly.
- Combine Dry and Wet Ingredients: Gradually stir in the flour, baking powder, and salt, alternating with the milk, until you achieve a smooth batter without overmixing.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, being careful not to crush them to keep bursts of tartness.
- Pour Batter and Bake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake in the preheated oven for 40 to 45 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. Optionally dust with powdered sugar and serve for a festive touch.
Notes
- For a festive finish, dust the cooled cake with powdered sugar before serving.
- Add orange zest to the batter for an extra layer of holiday flavor and citrus aroma.
- Use fresh cranberries when possible for the best texture, but frozen cranberries work well too—no need to thaw before folding in.
- Ensure not to overmix the batter once the flour is added to keep the cake tender.
- This cake pairs wonderfully with a dollop of whipped cream or vanilla ice cream for a luxurious holiday dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
