Cranberry Holly Cake
A festive cranberry holly cake featuring tart fresh cranberries and lemon zest, perfect for holiday celebrations and enjoyed with frosting for a sweet, tangy treat.
Ingredients
Instructions
- Mix the dry ingredients together: flour, sugar, baking powder, soda, and salt.
- Place butter or oleo in a large bowl and beat at low speed to soften.
- Blend in grated lemon rind.
- Mix in the dry ingredients; then add buttermilk and mix well.
- Beat for 2 minutes at low speed.
- Add eggs and beat for 1 minute.
- Stir in finely chopped fresh cranberries.
- Bake at 350°F for 35 to 45 minutes.
- Frost with White Mountain Frosting.
Tips & Substitutions
For a lighter texture, be careful not to overmix after adding the eggs and cranberries. If fresh cranberries are unavailable, frozen ones can be used; just ensure they are thawed and drained well. You can substitute buttermilk with a mix of regular milk and a tablespoon of vinegar for a similar tang. This cake is also delightful with a hint of orange zest instead of lemon.
Serving Suggestions
This cake is perfect for holiday gatherings or as a seasonal dessert. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with Pat'S Drink Thing for a festive beverage option. Consider serving alongside a light salad for a balanced meal.
Storage & Reheating
Store any leftover Cranberry Holly Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and microwave for about 10-15 seconds, or enjoy it chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Holly Cake contains roughly 762 calories, with 14g protein, 71g carbohydrates, and 47g fat. It is an excellent source of calcium (35% of the Daily Value), protein (28% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2434mg per serving (106% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the Cranberry Holly Cake a day in advance. Just let it cool completely before wrapping it tightly in plastic wrap and storing it at room temperature. For the best flavor, frost just before serving to maintain the frosting's texture.
What can I use instead of fresh cranberries?
If fresh cranberries are not available, you can use frozen cranberries. Just make sure to thaw and drain them well before adding to the batter. Alternatively, you can substitute with dried cranberries, though they will give a different texture and sweetness.
How can I make the cake more festive?
To make the Cranberry Holly Cake more festive, consider adding a sprinkle of powdered sugar on top for a snowy look. You could also decorate the top with fresh cranberries and a few sprigs of holly or mint to enhance the holiday theme.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).