A traditional recipe for fruity delicious Christmas Cranberry Cake as a dessert or with tea and coffee.
Ingredients for Christmas Cranberry Cake:
400 g cranberries
200 g butter (soft)
250 g sugar
1 pinch salt
1 packet vanilla sugar
1 lemon (grated)
500 g flour
1 packet baking powder
100 ml milk
100 g cranberry jam
300 g icing sugar
1 lemon (juice)
1 piece egg white
At the beginning, the loaf tin for baking can be greased with butter and dusted with flour before chilling. Then wash the cranberries and sort out any bad fruit.
Now preheat the oven to 340°F and then cream the butter with sugar in a food processor until fluffy. Add salt, vanilla sugar and lemon zest. Once everything is well blended, sift in the flour and baking powder and fold in with the milk.
Finally, fold the cranberries into the mixture before filling it into the prepared tin. Bake in the oven for about an hour, then cool the cake in the tin for five minutes before turning it out and spreading with cranberry jam.
While it is cooling completely, mix the icing with icing sugar, lemon juice and egg white. Glaze the cooled cranberry cake, allow the glaze to set and then it can be sliced and served.
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