Simply delicious Cranberry Christmas Sheet Cake is moist rich and filled with tasty tart cranberries that are perfect for a get together, family gathering or on any occasion. Send seasonally inviting aromas throughout a warm kitchen when you bake this mouthwatering tummy pleaser. I love this cake fresh made but also look froward to a morning cup of coffee in my left hand and one of these goodies in my right. The only problem with this cake will be how long it is available to eat because your family will gobble it down faster than you can bake it up. My family absolutely loves this cake and we hope you decide to give this a try to see for yourself just how delicious this seasonal cake really are.
Watch the video and follow the instructions below to have these homemade classics on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These keep well for days but are best enjoyed fresh from the oven. Feel free to reheat them in the toaster oven the next day if you like yours warm, that’s the way my kids appreciate thiers. Thanks for visiting and see you again soon.
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In a large bowl: combine the unsalted butter and sugar then beat.
Then add eggs and beat until light and fluffy. Add warm milk, vanilla extract and mix everything together until smooth. Add the flour, baking powder and salt then mix until smooth.
Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.
Add in fresh cranberries (using frozen cranberries: do not let them thaw. Mix them in while still frozen).
Then gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle use wooden spatula). Transfer the batter to the loaf pan.
Bake for 40-50 minutes (it took me 45 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes at room temperature prior to serving.
Garnish with powdered sugar. Serve & enjoy!
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Cranberry Christmas Sheet Cake
Equipment
- 9" x 13" Sheet Pan
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 1 cup whole milk warm
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp salt
- 12 oz fresh or frozen cranberry
- 3 large eggs
Instructions
- Preheat the oven to 350°F. Grease the 9" x 13" pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & sides first.
- In a large bowl: combine the unsalted butter and sugar then beat. Then add eggs and beat until light and fluffy. Add warm milk, vanilla extract and mix everything together until smooth. Add the flour, baking powder and salt then mix until smooth. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.
- Add in fresh cranberries (using frozen cranberries: do not let them thaw. Mix them in while still frozen). Then gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle use wooden spatula). Transfer the batter to the pan.
- Bake for 40-50 minutes (it took me 45 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. Cool for 15 minutes at room temperature prior to serving.
Garnish with powdered sugar. Serve & enjoy!
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