Description
This Indulgent Cranberry Christmas Cake is a festive and rich dessert that combines the tartness of fresh cranberries with a creamy white chocolate and cream cheese frosting. Perfect for holiday celebrations, this moist cake is flavored with warm cinnamon and bright orange zest, creating a delightful treat that everyone at your table will love.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Can substitute with whole wheat flour for a healthier option.)
- 1 teaspoon Cinnamon (Adjust quantity based on your taste preference.)
- 1 teaspoon Baking Powder (Ensure freshness for the best results.)
- 0.5 teaspoon Baking Soda (Be precise for accurate measurements.)
- 0.5 teaspoon Salt (A must for a delicious cake.)
Wet Ingredients
- 0.5 cups Unsalted Butter (Can be switched with margarine or a dairy-free spread.)
- 1 cup Brown Sugar (Feel free to use light brown sugar in place of dark.)
- 1 teaspoon Vanilla Extract (Try using pure extract for superior taste.)
- 1 teaspoon Orange Zest (Lemon zest is a great alternative.)
- 2 Eggs (Use flax eggs for a vegan option.)
- 0.5 cups Sour Cream (Greek yogurt serves as a tasty substitute.)
- 2 cups Fresh Cranberries (If unavailable, dried cranberries work but reduce sugar.)
Frosting
- 8 ounces Cream Cheese (Make sure it’s at room temperature.)
- 1 cup White Chocolate (You can swap it with dairy-free chocolate for a vegan version.)
- 2 cups Powdered Sugar (Adjust to your desired sweetness level.)
Instructions
- Preparation Steps: Preheat your oven to 350°F (175°C) and generously grease and flour a 9×13 inch cake pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of cinnamon, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt until smooth and lump-free.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to beat ½ cup of softened unsalted butter and 1 cup of brown sugar for about 2 minutes until the mixture is fluffy and light in color.
- Add Flavorings and Eggs: Mix in 1 teaspoon of vanilla extract and the zest of 1 orange until fully combined. Then incorporate the 2 eggs one at a time, beating well after each addition to ensure a smooth batter.
- Incorporate Dry Ingredients and Sour Cream: Gradually fold the dry ingredient mixture and ½ cup of sour cream alternately into the butter mixture in three batches. This technique helps maintain a tender texture in the cake.
- Add Cranberries: Gently fold in 2 cups of fresh cranberries to distribute them evenly without breaking the berries.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake in the preheated oven for 27 to 33 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: After baking, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, ensuring the cake sets properly before frosting.
- Prepare Frosting: Beat 8 ounces of softened cream cheese until smooth. Gradually add 1 cup of melted white chocolate and then 2 cups of powdered sugar, mixing until you achieve a creamy, spreadable consistency.
- Frost the Cake: Once the cake is fully cooled, generously spread the cream cheese and white chocolate frosting over the top. Garnish if desired, and serve.
Notes
- For a healthier twist, substitute whole wheat flour for all-purpose flour.
- Use flax eggs as a vegan alternative to eggs.
- If fresh cranberries are unavailable, reduce sugar and use dried cranberries instead.
- White chocolate can be swapped with dairy-free chocolate for a vegan frosting option.
- Lemon zest can replace orange zest for a different citrus flavor.
- Ensure cream cheese and butter are softened to room temperature for smooth mixing.
- Check oven temperature and bake time as ovens vary; a toothpick test ensures perfect doneness.
