Traditional Cranberry Cake
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.
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Ingredients for Traditional Cranberry Cake
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.
Traditional Cranberry Cake Tips & Tricks
- Ensure your butter is at room temperature for easy creaming.
- Use fresh cranberries for the best flavor; dried ones just don’t have the same zing.
- For an even more tender cake, sift the flour before measuring it.
Serving Ideas for Traditional Cranberry Cake
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.
Frequently Asked Questions
- Can I use frozen cranberries?
- Yes, you can use frozen cranberries. Just make sure to thaw and drain them well before adding to the batter.
- How should I store this cake?
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Can I substitute the milk with a non-dairy alternative?
- Absolutely, almond milk or oat milk works well as a substitute in this recipe.
Traditional Cranberry Cake Recipe Walkthrough
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.
Why This Traditional Cranberry Cake Works
- Bursting with fresh cranberry flavor that’s perfect for fall and winter.
- Simple ingredients that you probably already have in your pantry.
- A beautifully moist cake with a perfect balance of sweetness and tartness.
- Easy to make, yet impressive enough for holiday gatherings.
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
Step-by-step 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.