The cranberry Christmas cake is one of the most underrated cakes in the world. This absolutely delectable cake is made from cranberries, chocolate cream and whipped cream frosting. This cake has all the makings for being the perfect Christmas cake ever. It is often compared to the black forest cake because for one both look almost alike but there’s a difference. In the black forest cake cherries are used whereas in the Christmas cranberry cake, candies cranberries are used.
The one complaint against this cake is the cranberries. Loads of people are not very fond of cranberries and that’s perfectly understandable. One can replace the cranberries with raspberries. However one thing is for sure, whether you use raspberries or cranberries this cake is delicious and just perfect for Christmas.
Ingredients-:
Candied Cranberries
Chocolate Genoise
2 ½ cups heavy whipping cream
2 tablespoons Kirsch
4 ounces semisweet chocolate, coarsely chopped
2 tablespoons water
1 teaspoon pure vanilla extract
2 tablespoons granulated white sugar
Directions-:
Preheat oven to 175 degrees. Amply grease a 12-inch Bundt pan or 10-inch tube pan and leave aside.
Combine flour, baking powder, baking soda, salt and sugar in a large bowl; stir in walnuts, cranberries, dates, and orange rind.
Combine eggs, oil and buttermilk, mixing well; stir egg mixture into flour mixture, mixing until well blended. Spoon batter into the prepared pan.
Bake for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes; remove from pan and place on wire rack. Place rack in a large shallow pan.
Combine 1-cup sugar, orange juice and brandy in a small bowl and mix well. Slowly drizzle the mixture over the cake. Retrieve any juice from the bottom of the pan and reapply as needed. Allow cake to cool completely on wire rack.
Wrap cake tightly in plastic wrap and then in heavy-duty aluminum foil. Refrigerate for a minimum of 24 hours or up to 8 weeks.
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