Homemade Fresh Cranberry Christmas Cake
User Reviews
4.0
12 reviews
Good
Homemade Fresh Cranberry Christmas Cake
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Homemade Fresh Cranberry Christmas Cake is an easy homemade moist white cake with orange zest that is made from scratch with fresh cranberries. This cake is perfect for a Christmas or holiday party.
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Ingredients
- 1 cup plus 2 tablespoons cake flour plus more for dusting the pans
- 1/2 cup whole milk at room temperature
- 3 large egg whites at room temperature
- 2 teaspoons orange juice
- 1-1/2 cups granulated sugar plus 2 tablespoons to coat cranberries
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter 3/4th stick, softened but still cool
- 1 tablespoon orange zest
- 6 ounces or 1-1/4 cups or 1/2 of a 12 ounce bag fresh cranberries
- 2 tablespoons flour
Instructions
- Set oven rack in middle position.
- Heat oven to 350 degrees F. Spray a 9-inch round cake pans with nonstick cooking spray; or line the bottom with parchment or waxed paper. Spray the paper, or you can dust the pan with flour, and invert pan and rap sharply to remove excess flour.
- Pour milk, egg whites, and orange juice into 2-cup glass measure, and mix with fork until blended.
- Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
- Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
- Toss the cranberries with 2 tablespoons flour. To reduce tartness, also add a tablespoon of sugar to the cranberries and toss until the cranberries are coated with both flour and sugar. Add cranberries to batter.
- Pour batter in the prepared 9" pan; using rubber spatula, spread batter to pan wall and smooth top. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted
- in the center comes out clean, 23 to 25 minutes.
- Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Invert onto additional wire racks. Let cool completely,
Nutrition Information
Show Details
Calories
207kcal
(10%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
16mg
(5%)
Sodium
116mg
(5%)
Potassium
115mg
(3%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
200IU
(4%)
Vitamin C
3mg
(3%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 116mg | 5% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
12 reviews
Good
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