Traditional Cranberry Cake
A delightful cranberry cake featuring a moist texture and tart bursts of cranberries, perfect for festive gatherings and cozy evenings.
Prep time: 15 minutesCook time: 45 minutesServes: 8
Ingredients
1 cup
sugar
1/2 cup
unsalted butter
2
eggs
1 tsp
vanilla extract
1 1/2 cups
all-purpose flour
1 tsp
baking powder
1/2 tsp
salt
1/2 cup
milk
2 cups
fresh cranberries
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, cream together the sugar and butter until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the milk.
6. Gently fold in the cranberries.
7. Pour the batter into the prepared cake pan and spread evenly.
8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Reheating
Reheat slices of the cake in the microwave for 15-20 seconds or enjoy at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
