Festive Cranberry Christmas Cake Recipe
Ingredients:
- 3 eggs
- 2 cups sugar
- 3/4 cup unsalted butter, slightly softened and cubed
- 1 1/2 teaspoons vanilla
- 1 teaspoon salt
- 2 tablespoons full-fat milk
- 2 cups flour, plus extra for coating cranberries
- 2 1/2 cups (12 oz.) cranberries
Frosting:
- 1 (12 cups) butter, softened
- 8 ounces cream cheese, softened
- 3 cups sifted powdered sugar (adjust for desired consistency)
- 1 teaspoon vanilla
Toppings:
- Hand-dried cranberries
- 1/2 cup white chocolate chips
Instructions:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch pan. Coat cranberries with a handful of flour in a small bowl.
- In a large bowl, beat eggs and sugar for 5-7 minutes until increased in volume. Add butter and vanilla; whisk for two minutes. Beat in milk and salt. Add flour, then fold in cranberries. Transfer batter to the prepared pan.
- Bake for 1 hour or until a tester comes out clean. Cool on a wire rack, then remove the cake from the mold.
- Using an electric mixer, beat cream cheese and butter until soft. Gradually add powdered sugar and cream, alternating, until desired sweetness and consistency. Mix in vanilla extract.
- Spread frosting on the cake’s surface and refrigerate until set. When ready to serve, melt white chocolate chips as directed, sprinkle dried cranberries on top, and pour white chocolate over.
- Drizzle chocolate over the berries using a spoon or a small zip-top bag for an easy piping bag.
Note: Consider covering the cake with foil for the last 15 minutes to prevent browning.
Enjoy your festive treat!