Cranberry Christmas Cake

• 분량: 16 servings
• 활동 시간: 20 minutes
• 총 시간: 1 hour 5 minutes

재료

3 eggs

2 cups sugar

3/4 cup butter, softened

1 teaspoon vanilla

2 cups all-purpose flour * (see note below for gluten-free alternative)

12 oz fresh cranberries

방향

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 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. This mixture should form a ribbon when you lift the beaters out of the bowl.

Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. (This pan is my favorite!) 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.)

Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!

영양 정보

• 칼로리: 252 kcal
• 지방 전체: 9 g
• 포화 지방: 5 g
• 콜레스테롤: 53 mg
• 나트륨: 88 mg
• 탄수화물 전체: 39 g
• 식이섬유: 1 g
• 총 당류: 25 g
• 단백질: 2 g