Cranberry Almond Christmas Cake
- 2 c. granulated sugar
- 3 large eggs, room temperature
- ¾ c. unsalted butter, room temperature, cut into ½-inch cubes
- 1 t. almond extract
- 2 t. vanilla extract
- 2 c. all-purpose flour
- 1-12-oz. bag fresh cranberries (or frozen and thawed)
- 1 c. sliced almonds
Preheat oven to 350 degrees Fahrenheit. Spray sides and bottom of a 9 x 13-inch baking pan with nonstick spray with flour. Set aside. Pour fresh cranberries into a colander; rinse and drain. In a large mixing bowl, beat sugar and eggs for 5 minutes with an electric mixer on medium. The volume of mixture will increase by almost half and will be thickened. Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until combined. Fold in cranberries. Using a spatula, pour into pan; smooth top. Sprinkle almonds over top. Bake for 40-45 minutes until a toothpick comes out clean.
Yields: 18 servings
NOTE from Miss NiNi: What an easily delightful dessert to prepare…and with rave reviews upon sampling! Not a fan of cranberries? You just might change your mind about that with this recipe. I denoted more of a tart cherry taste rather than a cranberry flavor. Crunchy sliced almonds and almond extract add kisses of flavor to keep you coming back for more! This cake makes a festive dessert for the holidays.