Cranberry Christmas Cake
Active Time: 20 mins
Total Time: 2 hrs
Servings: 12
Ingredients:
Cake:
1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp. grated orange zest (from 1 orange)
3 cups (about 12 3/4 ounces) all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. table salt
1/2 tsp. baking soda
1 1/2 cups whole buttermilk
1 1/4 cups coarsely chopped fresh or thawed frozen cranberries (from 10 oz. whole cranberries)
2 tsp. vanilla extract
Baking spray with flour
Orange Buttercream:
1 cup (8 oz.) salted butter, softened
1 (8-oz.) package cream cheese, softened
1/4 tsp. table salt
1 (32-oz.) package powdered sugar
2 Tbsp. fresh orange juice (from 1 orange)
1 tsp. vanilla extract
1 Tbsp. whole milk, if needed
Optional Garnishes:
Rosemary sprigs
Orange slices
Fresh or sugared cranberries
Directions:
Preheat oven to 350°F with racks in center and lower third positions. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes.
Add eggs 1 at a time, beating just until combined after each addition. Beat in orange zest just until combined, about 30 seconds. Set aside.
Whisk together flour, baking powder, cinnamon, salt, and baking soda in a medium bowl until well combined. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed just until combined after each addition.
Fold in cranberries and vanilla using a rubber spatula until just combined.
Coat 3 (9-inch) round cake pans with baking spray. Line the bottom of pans with parchment paper, and lightly coat with baking spray. Divide batter evenly among prepared pans.
Bake 2 pans on the center rack and 1 pan on the lower rack in a preheated oven until a wooden pick inserted in the centers of cake layers comes out clean, 20 to 22 minutes. Let cool in pans on wire racks 10 minutes. Remove from pans and let cool completely on wire racks, about 1 hour.
Beat butter, cream cheese, and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add powdered sugar alternately with orange juice, beating on low speed until combined and smooth after each addition. Beat in vanilla. If desired, beat in milk, 1 teaspoon at a time, until Orange Buttercream reaches desired consistency.
Assemble the cake:
Place 1 cake layer on a platter or cake stand; spread the top with about 1 cup of Orange Buttercream.
Add second cake layer; spread top with about 1 cup Orange Buttercream. Top with the third cake layer; frost top and sides with remaining Orange Buttercream. Decorate with desired garnishes.
Notes:
A tip from the Test Kitchen: Be sure to gently fold in the cranberries with a rubber spatula so as not to overwork the batter and to keep from breaking up the berries.
For the best cranberry Christmas cake, keep these tips in mind:
Don’t overmix: Avoid overmixing the cake batter, which could cause it to become dense and rubbery after baking.
Thaw frozen cranberries: If using frozen cranberries, be sure to thaw before adding to the cake batter to make sure it bakes evenly.
Spray and line the cake pans: For easy cake removal without any stuck bits, grease and line the cake pans with parchment paper.
Keep the buttercream thick: Only add milk to the buttercream if needed. Too much liquid, and your frosting could become loose and hard to work with.
Cool the cake layers completely: Warm cakes will cause your buttercream to melt and slide. Cool the cake layers completely before frosting, even taking the time to chill in the refrigerator for at least 30 minutes as extra insurance.
Can I Make Cranberry Christmas Cake Ahead?
This cake can be made ahead or broken up into separate components to make it work for your schedule. To get ahead of the cake prep:
Bake and freeze: Bake and freeze the cake layers up to two months in advance. Make sure to wrap well in plastic wrap before storing, then thaw overnight in the refrigerator before frosting and decorating.
Make the frosting ahead: Prepare the frosting up to three days in advance. Store in an airtight container in the refrigerator, and let soften at room temperature when ready to frost.
Chill the completed cake: You can also frost the cake, chill until firm, then wrap and refrigerate for up to two days or freeze for up to two months. Let stand briefly at room temperature and garnish before serving.
How To Store Leftover Cranberry Christmas Cake:
Store leftover slices of this cake well-wrapped or in an airtight container in the refrigerator for up to five days. You can also freeze the cake, preferably in individually-wrapped slices for quick thawing, for up to two months. Thaw overnight in the refrigerator if time, or let stand at room temperature before serving.
Frequently Asked Questions:
How do you keep cranberries from sinking in cakes?
To keep the cranberries from sinking, bake the cakes immediately after filling the cake pans. You can even try tossing the cranberries with flour to help prevent sinking.
Does cranberry Christmas cake need to be refrigerated?
Yes, with cream cheese in the buttercream, this cake should be refrigerated.
How do you prepare fresh cranberries for a cake?
Pick the cranberries over to remove any stems or bruised berries, and give a quick rinse and dry before using.
Recipe courtesy of Southern Living.com
