Vanilla Cake With Candied Cranberries

Vanilla Cake With Candied Cranberries


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Add something extra special to your favorite vanilla cake recipe. We love that this cake is topped with candied cranberries.

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Time needed

25-30 min preparation

Serving Size / Yield

8 servings


  • 4 C. cake flour
  • 2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 sticks butter, unsalted
  • 1 tsp. vanilla extract
  • 4 lage eggs
  • 2 C. half & half
  • Candied Cranberries:
  • 2 C. fresh cranberries
  • 2 egg whites
  • 1/2 C. powdered sugar

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Preheat your oven to 350 degrees F. Flour and grease 9-inch cake pan. In a medium bowl, mix flour, powder, soda and salt. Beat butter and sugar in a large mixing bowl with an electric mixer until fluffy. Mix in vanilla. Beat in eggs, one at a time. On low speed, beat in half & half. Pour batter in cake pan. Bake for 35 to 40 minutes or until golden.

For candied cranberries, freeze cranberries for about 15 minutes. In a small bowl, beat egg whites lightly. Pour sugar on plate. Dip cranberries in egg whites and then roll gently in powdered sugar. Preheat oven to 200 degrees F and dry the berries slowly in oven for about 1 hour or until coating firms. Garnish on top of cake before serving.

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