A Cranberry Christmas Cake | with flavors of Orange and Almond | Perfect for Holiday mornings
This Thanksgiving and/or Christmas surprise your family and guests with the most delicious Cranberry Christmas Cake with hints of Orange and Almond. It’s the perfect morning treat before the big dinner. Serve it with your favorite Orange Spice Tea or cup of hot coffee.
You’ll create new family treasured memories with this Cranberry Christmas Cake. Enjoy Lord Bless, Darlene
Cranberry Christmas Cake
Preheat oven to 350
Cream 3 eggs and 2c of sugar for 7 minutes till batter changes to a very light color.
Beat in 3/4c softened butter
1 t vanilla
1/2 t almond extract
zest of one small orange
Add 2 c flour
Dough will be stiff
Mix in by hand one bag or 12 ounces of fresh cranberries. Folding carefully so not to break too many cranberries.
Press by hand into greased 9x13 pan and bake for 40 to 50 minutes till lightly golden brown and toothpick comes out clean.
Allow to cool completely.
Enjoy!!!
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CRANBERRY WALNUT BREAD | Festive Quick Bread | DIY Demonstration Recipe
Moist CRANBERRY WALNUT BREAD!! A festively quick bread for the holiday season!! Easy to make, yet simply delicious!! Recipe below...
CRANBERRY WALNUT BREAD
Preheat oven to 350 degrees F.
Grease and flour (2) 8 by 4 loaf pans. Set aside.
1-1/2 cups butter, softened
1-1/2 cups sugar
3 eggs
1 cup (8 ounces) sour cream
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
3 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups whole cranberries, rinsed and dried
1/2 cup pecans, chopped
1. In a medium mixing bowl whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
2. In a large mixing bowl add butter and sugar. Beat on medium-high speed for 1 minute. Add eggs. Beat until well blended. Add sour cream, vanilla and lemon extract. Beat until light and fluffy. About 1 minute.
3. Add 1/3 flour mixture, at a time, and beat until well blended.
4. Fold in cranberries and nuts.
5. Add bread batter evenly into prepared loaf pans.
6. Bake for 1 hour, or until toothpick inserted into middle come out clean.
7. Cool in baking pan 5 minutes before removing to cooling rack.
TIPS: Store cooled CRANBERRY WALNUT BREAD in an airtight container for up to 2 days, or freeze in plastic wrap and foil for up to 2 months.
~~~ENJOY your Homemade CRANBERRY WALNUT BREAD~~~
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Cranberry Almond bread recipe/How to make cranberry bread/ Christmas bread recipe/ #christmasrecipe
Cranberry almond bread is a great recipe to add to your holiday table. Orange juice soaked cranberries, almonds and the orange zest adds flavour and texture to the simple bread. So let’s see how we can prepare this at home.
Ingredients:
All purpose flour/ Maida: 1 cup
Sugar: ¾ cup
Refined oil: ½ cup
Milk: 1 cup
Soaked cranberries: 1 cup
Roasted almonds: ½ cup
Baking powder: 1 &1/2 tbsp
Baking soda ½ tsp
Orange zest 2 tsp
Vanilla essence: 2 tsp
Eggs: 2
• Soak cranberries in orange juice for a day.
• Take a bowl and add two eggs and whisk it till it becomes frothy.
• To this I will now add little oil at a time and keep beating till it becomes light.
• I will not add the entire oil as it might become not mix well.
• Once this is done, I will now add a sieve and add the all purpose flour, the powdered sugar.
• To this I will add 1 ½ tbsp of baking powder and ½ tsp of baking soda and mix all the dry ingredients well.
• I will then sieve it and remove the remains.
• I will now mix all the ingredients through cut and fold method.
• Add a little milk at a time to get the right consistency.
• I will now add the cranberries to the mixture. Since it contains juice, I will add it at this point to check the consistency. I will keep some cranberries for garnishing.
• Add little more milk to get the right consistency and mix well.
• Now add the chopped roasted almonds and keep some for garnishing.
• I will now add 2 tsp of vanilla essence. Mix well.
• Now collect the orange zest by grating it.
• Remember not to use the white part of the orange as it will add a bitter taste to the bread.
• Now grease a bread mold and add a bitter paper. This will help the bread to come out very easily without sticking to the mold.
• Pour the batter. Now top the bread with the remaining cranberries and chopped almonds and tap the mold, so that there are no air pockets inside. I will now bake the bread at 180C for 40 mins.
• Once this is done, insert a stick and check.
• If it comes out clean then the bread is done. If the bread is still sticky, you have to bake it for maybe another 5 mins.
• Once it is done, let it cool and de-mold the bread. Now cut into slices and serve your guests.
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CRANBERRY ORANGE NUT BREAD: Delicious Recipe Perfect for Holiday Baking
This Cranberry Orange Nut Bread recipe is wonderfully delicious and perfect for holiday baking because it just looks so festive, too! You may even want to bake several, and keep one for yourself, while giving the others away as holiday gifts. Read on for the full recipe.
Cranberry Orange Nut Bread
2 cups sifted flour
1 1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sugar
juice & grated rind of 1 orange
2 Tbsp. cooking oil
Boiling water (enough to bring oil up to 3/4 cup mark)
1 egg, beaten
1 cup chopped pecans
1 cup diced raw cranberries
Sift all dry ingredients together into a large mixing bowl. In separate bowl, combine liquids: egg, juice, oil & water. Mix liquids with dry ingredients, add orange rind and stir only to blend. Fold in nuts and cranberries. Pour into greased loaf pan and bake at 325º for 50 minutes to an hour. Let cool and store 24 hours before serving.
I hope you enjoy this old fashioned recipe as much as I do. As I mentioned in the video, this Cranberry Orange Nut Bread was a big part of my childhood, and I continue to make it every year around Christmastime.
Be sure to let me know what you think in the comments, give it a Thumbs Up, and Subscribe to Marcy Inspired, if you haven't already. I post one new recipe every week. You can also follow me on Instagram at and on Facebook at
The Easiest Dessert this Holiday, Cranberry Christmas Cake ????????
Tart cranberries and buttery cake are combined to make a truly special Christmas/ holiday cake. This recipe is simple, delicious and oh so pretty! What’s not to love?
Will you buy me a coffee? ????
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups all-purpose flour
1/2 tsp salt
12 oz fresh cranberries
1. Preheat oven to 350*F and spray a 7x11 pan with cooking spray.
2. Beat the eggs and sugar until slightly thickened and pale. (5 minutes)
3. Add the butter and vanilla, mix two more minutes.
4. Stir in the flour and salt, until just combined. Fold in the cranberries.
5. Scrape batter into prepared pan and bake for 40 minutes. Let cool before cutting.
3 eggs
400 grams sugar
170 grams softened butter
5 ml vanilla
240 grams all-purpose flour
1/2 tsp salt
340 grams fresh cranberries
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Cranberry Orange Bread
This gingerbread spice cake is one of the recipes my grandma loved to make during the holidays. While she prepared a hard sauce, this molasses-forward cake is topped with a cream cheese frosting that brings the whole thing together. If you’re looking for a full-flavored recipe to bake this holiday, this is the one to prepare!
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Skip ahead:
0:00 Intro
0:59 Preparing the wet ingredients
2:37 Adding the dry ingredients
3:27 Chopping the cranberries
4:20 Adding in the extras
5:17 Preparing the loaf pan for baking
6:23 Preparing the topping
8:11 Tasting the bread
INGREDIENTS
- 4 tbsp unsalted butter, room temperature
- 1 cup white granulated sugar
- 1 large egg
- 3/4 cup orange juice
- 1 tbsp orange zest
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups cranberries, chopped
- 3/4 cup toasted chopped walnuts (optional)
For the crisp topping:
- 1/4 cup sanding sugar
- 1 tbsp orange zest
INSTRUCTIONS
- Preheat oven to 350°F. Grease an 8 1/2- x 4 1/2-inch loaf pan and line it with a piece of parchment to create a sling. Grease the parchment in the pan and set it aside.
- In a large bowl, combine the sugar and butter. Using a hand or stand mixer, beat for 3-5 minutes. Add the egg, orange juice, and orange zest. Mix to combine evenly, about 1-2 minutes.
- Add the flour, baking powder, baking soda, and salt. Mix until the dry ingredients are just incorporated.
- Chop the cranberries by hand or add them to a food processor and pulse until they are evenly chopped. Add the chopped cranberries and chopped walnuts to the batter and fold to incorporate them. Do not overmix, or the cranberries will release their juices and color into the batter.
- Pour the batter into the prepared pan. Run a knife or spatula down the center of the batter, touching the bottom of the pan to encourage a split when baking.
- In a small bowl, combine the sanding sugar and the orange zest. Rub the mixture between fingers to create a wet sand-like mixture. Sprinkle the sugar mixture evenly over the batter and bake until the bread is domed and a skewer inserted in the middle comes out mostly clean, 30-40 minutes. Note: If using one large pan, bake for 45-55 minutes.
- Once baked, remove from the oven and cool in the pan for 15 minutes. Once slightly cooled, use the parchment sling to remove the bread and cool to serve.
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