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Thanksgiving Cranberry Cake

Mouthwatering Thanksgiving Cranberry Cake with Butter Bliss

This Thanksgiving Cranberry Cake is a delightful fusion of rich buttery sponge and tart cranberries, perfect for festive gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 large Eggs Provide structure and moisture; choose fresh for best results.
  • 1 cup Granulated Sugar Adds sweetness and promotes browning; essential for a perfect bake.
  • 1/2 cup Unsalted Butter Delivers rich flavor and tenderness; make sure it's softened at room temperature.
  • 1 teaspoon Vanilla Extract Enhances the cake's flavor; a must for that warm, comforting taste.
  • 1 teaspoon Almond Extract Optional for a nutty undertone; replace with orange zest for a citrus lift if desired.
  • 1 cup All-Purpose Flour The base for this cake; you can swap it with a 1:1 gluten-free blend for a gluten-free option.
  • 1/2 teaspoon Kosher Salt Balances the sweetness; essential for a well-rounded flavor.
  • 2 cups Fresh or Frozen Cranberries The star of this cake; toss them in flour to prevent sinking during baking.
For the Topping
  • 1/4 cup Unsalted Butter Fuelling the topping’s richness; melt it for easy mixing.
  • 1/2 cup Dark Brown Sugar Imparts moisture and a hint of caramel flavor; light brown sugar can be a suitable substitute.
  • 1/2 cup Raw Pecans For added crunch and flavor; feel free to omit or swap with walnuts based on preference.

Equipment

  • mixing bowl
  • Loaf pan
  • electric mixer
  • spatula
  • Wire rack

Method
 

Step-by-Step Instructions for Thanksgiving Cranberry Cake
  1. Preheat your oven to 350°F (175°C) and grease and line a loaf pan with parchment paper.
  2. In a large mixing bowl, combine large eggs, granulated sugar, softened unsalted butter, vanilla extract, and almond extract. Beat on medium speed until creamy and smooth, about 3-4 minutes.
  3. In a separate bowl, sift together all-purpose flour and kosher salt. Gradually add this dry mixture to the wet ingredients, folding gently to maintain airiness.
  4. Toss fresh or frozen cranberries in a bit of flour and gently fold them into the cake batter until evenly distributed.
  5. Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
  6. In a small bowl, mix melted unsalted butter, dark brown sugar, and raw pecans together and sprinkle over the top of the batter in the loaf pan.
  7. Bake for 50-60 minutes, checking for doneness with a toothpick.
  8. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely for at least one hour.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Always toss cranberries in flour before folding them into the batter to help prevent them from sinking.

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