Cranberry and Raspberry Butter Cake

This rich and sweet, buttery cake is dotted with tart cranberries and raspberries and drizzled with a delightful orange glaze. The combination is a match made in heaven. It makes the perfect holiday dessert to take along to your next party, or just to make on a weekend in December when you are in the mood for something festive. It’s so, so easy…and might I mention…

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…beautiful! The top has this wonderful crinkly texture to it and the glaze makes a wonderful presentation.

It would make a fantastic gift as well. You could easily bake it in disposable 9 inch round pans, cover with plastic wrap and tie a big bow around it. Lots to love about this tasty treat!

Let me show you how to make it happen.

1. Preheat your oven to 350 degrees.
2. In a large mixing bowl beat the eggs and sugar until slightly thickened and light in color. This should take you about 5-7 minutes and is super important. The whipped eggs act as the leavening agent.
3. Add the butter and vanilla and beat for an additional 2 minutes.

4. Mix the flour and salt together and add it to the mixing bowl.

5. Partially and gently stir in the flour. Don’t mix it all the way in.

6. Add the cranberries (look at the color!)…

…and the raspberries.

…and stir them into combine, making sure that all of the flour is incorporated as well.

7. Grab 2 (9 inch) round cake pans. Trace the bottom of the pan onto 2 pieces of parchment paper and cut the paper out. Line the pans with the parchment and spray the sides and bottom with cooking spray.

8. Press the batter into the pans.

9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cook on a wire rack.

10. Mix the icing ingredients together and drizzle it over the cooled cakes. Allow the icing to set up, then cut and serve.

Optional…you could serve the cake warm with the icing as well. 🙂 So good.

Cranberry and Raspberry Butter Cake

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Serves: 16 servings Prep Time: 15 minutes Cooking Time: 25-30 minutes 25-30 minutes

Nutrition facts: NA calories NA fat

Rating: 4.0/5

( 2 voted )

Ingredients

• 3 eggs
• 2 C sugar
• 3/4 salted butter, softened
• 1 tsp vanilla
• 2 C flour
• 1/8 tsp salt
• 1 1/2 C fresh cranberries
• 1 C raspberries
• GLAZE:
• 1 1/4 C powdered sugar
• 2 Tb orange juice, fresh is best but can use from a bottle
• 1 Tb milk
• dash salt

Instructions

1. Preheat your oven to 350 degrees. 
2. In a large mixing bowl beat the eggs and sugar until slightly thickened and light in color. This should take you about 5-7 minutes and is super important. The whipped eggs act as the leavening agent. 
3. Add the butter and vanilla and beat for an additional 2 minutes. 
4. Mix the flour and salt together and add it to the mixing bowl. 
5. Partially and gently stir in the flour.  Don't mix it all the way in. 
6. Add the cranberries and raspberries, stirring them in to combine, making sure that all of the flour gets incorporated at this point. 
7. Grab 2 (9 inch) round cake pans. Trace the bottom of the pan onto 2 pieces of parchment paper and cut the paper out. Line the pan with the parchment circles and spray the sides and bottom with cooking spray. The parchment will allow you to invert the baked cakes, removing them from the pans and easily transfer them to a serving plate without them cracking or falling apart. 
8. Press the batter into the pans. 
9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. 
10. In a small mixing bowl, combine all of the glaze ingredients. Drizzle it over the cooled cakes.  You can do this while they are still in the pan, or invert the cakes, remove them from the pans and place on a serving plate.  Allow the icing to set up, then cut into wedges and serve. You could also serve them warm out of the over with the glaze poured over the top. So good, either way.