Description
A delicious winter spice cranberry cake infused with cinnamon and nutmeg.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh cranberries, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients.
- Gently fold in chopped cranberries.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in pan before frosting or serving.
Notes
- You can substitute dried cranberries for fresh.
- Adjust spices to your taste.
- Serve with a simple glaze or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg