This recipe for cranberry cake is a perfect holiday dessert. Perfect for Thanksgiving and Christmas. It's so moist, rich, and decadent, you'll be dreaming about it all year long.
Course Dessert
Cuisine American
Keyword cake, cranberry
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12
Calories 342kcal
Equipment
Stand mixer
9x13 baking dish
Ingredients
2cupsgranulated sugar + more for topping
3eggs - large
3/4cupbutter - softened to room temperature
1tbspvanilla extract
1tspalmond extract
2cupsall-purpose flour
12ounceswhole cranberries - fresh or frozen
Instructions
Preheat the oven to 350 degrees.
Line a 9x13 baking pan or casserole dish with parchment paper and then set aside.
Using a stand mixer, combine the sugar and eggs. Beat with the whisk attachment until thick and fluffy. This takes 5-7 minutes.
Then beat in the butter, vanilla extract, and almond extract until fully combined.
Switch to the paddle attachment and slowly mix in the flour.
Remove the bowl and then fold the cranberries into the batter using a firm rubber spatula. The mixture will be quite thick - that's okay.
Transfer the batter to the prepared pan. I found that the easiest way to smooth it out into the pan is to dampen your hands and press it into an even layer in the pan as you would cookie dough.
Sprinkle the top with some of the additional granulated sugar.
Bake for 45-55 minutes or until the toothpick test comes out clean. This one was done in 57 minutes.
Remove and place the pan on a wire rack to cool to room temperature before slicing and serving.