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:

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch pan. Coat cranberries with a handful of flour in a small bowl.
2. 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.
3. Bake for 1 hour or until a tester comes out clean. Cool on a wire rack, then remove the cake from the mold.
4. 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.
5. 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.
6. 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!