This Traditional Cranberry Cake is a delightful blend of tart and sweet, making it perfect for the holiday season or any time you want a taste of something special. It's a straightforward recipe that's sure to impress with its vibrant flavors and moist texture.
Sugar forms the base of sweetness, balancing the tartness of the cranberries. Unsalted butter adds richness and moisture, creating a tender crumb. Eggs provide structure and stability, helping the cake rise beautifully. Vanilla extract infuses the cake with a warm aroma, enhancing all the other flavors. The combination of all-purpose flour, baking powder, and salt creates the perfect balance of rise and texture. Milk ensures the batter is smooth and easy to work with, while fresh cranberries are the star, giving the cake its signature tart pop.
This cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. A dusting of powdered sugar on top adds a festive touch, especially around the holidays.
First things first, preheat your oven to 350°F (175°C). While it’s warming up, take a 9-inch round cake pan and give it a good greasing with butter or non-stick spray, then dust it lightly with flour to ensure the cake doesn’t stick.
In a large mixing bowl, cream together the sugar and butter. You’ll want to beat them until the mixture is light and fluffy, which usually takes about 3-4 minutes. Next, add the eggs one at a time, beating well after each addition to maintain that light texture. Stir in the vanilla extract, which adds a lovely depth to the flavor.
In a separate bowl, whisk the flour, baking powder, and salt together. This helps distribute the baking powder evenly, ensuring the cake rises uniformly. Gradually add these dry ingredients to your creamed mixture, alternating with milk to keep the batter smooth. It’s best to start and end with the dry ingredients.
Now, gently fold in the fresh cranberries. Be careful not to overmix; you just want them evenly distributed without crushing them. Pour the batter into your prepared cake pan and spread it out evenly with a spatula.
Bake in the preheated oven for 40-45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step helps prevent the cake from breaking.
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