Cranberry Orange dessert takes the cake

While I did promise that we were done with Christmas cookies for the present time, I did not promise that there wouldn’t be any cake.

Although this cake makes a perfect cake for Christmas, this cake would also make a fine choice for a New Years’ celebration or various other winter festivities.

Please allow me to tell you why this is the perfect Christmas cake.

This cake is a good, not-too-sweet dessert, which makes for a nice change from the recent Christmas cookie recipes that we have been sharing.

Cranberries have a delightful way of counteracting sweetness, while complimenting it at the same time.

Not to mention, anything with that beautiful cranberry red hue, makes a delightful choice for the holiday season.

Something beautiful to look at, and something with a bit of tangy flavor to it, not just pure sugar like much of the other offerings of the season.

I would not say that this is the very best cake that I have ever had, but I would say that this is a perfect alternative for someone who doesn’t want something too sweet.

Without any further delay, here’s the recipe! I will suggest completely reading through the recipe before starting.

As always, thanks for reading! Happy New Year from hbk!

Cranberry Orange Christmas Cake

INGREDIENTS

3 eggs

2 C sugar

§ C butter, softened

1 tsp. vanilla extract

2 C. all-purpose flour

12 oz fresh cranberries

ICING

1-2 C powdered sugar

1/3 C orange juice

1. Preheat oven to 350 degrees, and prepare a 9×13 baking pan with cooking spray or butter.

2. Using a mixer, beat the eggs with the sugar until slightly thickened and light in color, between 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.

3. Add the softened butter and vanilla; mix another two minutes.

4. Stir in the flour until just combined.

5. Add the cranberries and stir to mix throughout.

6. Spread in pan. The batter will be very thick, so you will need to spread to the edges, before placing in the oven.

7. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)

8. Whisk orange juice and powdered sugar together until smooth.

9. Pour icing on top, spreading to edges.

10. Let cool completely before cutting into small slices. This cake can be served at room temperature but tastes absolutely perfect as a cold cake as well. Enjoy!

Katy Wise is a Fredonia resident.

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