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By Hannah Klinger, Taylor Wann, The Pioneer Woman
If a white Christmas isn't in the cards this year, you can still dive into this snow-white cranberry Christmas cake. And if it does snow, make it anyway!
Total Time: 55 mins
Prep Time: 10 mins
Yields: 12 serving(s)
More Recipe: Citrus Upside Down Cake
Ingredients
For the Cake:
- 4 1/2 c. all-purpose flour
- 2 c. sugar
- 2 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1 1/2 c. whole milk, room temperature
- 3/4 c. sour cream, room temperature
- 1/2 c. unsalted butter, melted and cooled slightly
- 1 egg, lightly beaten
- 1 tbsp. vanilla extract
- 2 c. cranberries, fresh or frozen and thawed
For the Frosting:
- 1 8-oz. package cream cheese, softened
- 1 tbsp. whole milk
- 4 c. confectioners sugar
- 1 tsp. vanilla extract
- 1/2 tsp. kosher salt
For the Candied Cranberries (optional):
- 1/2 c. granulated sugar
- 1 1/2 c. cranberries, fresh or frozen thawed
- 1 c. sparkling sugar
Directions
- Preheat the oven to 350°. Spray a 9-by-13-inch cake pan with cooking spray.
- Combine the flour, sugar, baking powder, and salt in the bowl of a stand mixer with a paddle attachment.
- Add the milk and sour cream with the mixer on low and mix until just combined. Slowly add the melted butter, egg, and vanilla. Using a spatula, gently fold in the cranberries.
- Transfer the batter to the prepared baking pan. Bake until the edges are lightly golden and a wooden toothpick comes out clean, 42 to 45 minutes.
- Place the pan on a wire rack and let cool completely.
- For the frosting: Meanwhile, beat the cream cheese on high with a hand mixer until light and fluffy in a large mixing bowl, about 1 minute. Beat in the milk. Add the confectioners sugar, 1 cup at a time, and beat on low speed until combined.
- Spread the cream cheese frosting to cover the cake and decorate with candied cranberries, if using.
- For the candied cranberries: Combine the granulated sugar and 1/2 cup of water in a small pot over medium-high heat. Bring the mixture to a boil and cook for 3 minutes. Remove from the heat and let cool completely.
- Add the cranberries to the cooled mixture and toss to coat. Transfer the soaked berries to a cooling rack, set over a parchment lined baking sheet. Let the cranberries sit for 1 hour, or until the simple syrup has dried slightly and become sticky on the cranberries.
- Toss the cranberries in sparkling sugar and place back on the wire rack until ready to decorate the cake.
More Recipe: Spiced Pomegranate-Pear Cake
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