Eggnog and Cranberry Christmas Morning Cake
- 1/2 cup (8 Tbsp. or 1 stick)
- 3/4 cup plus 1 Tbsp. sugar
- 1 Tbsp. finely grated orange rind
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1/2 cup Hood® Golden, Light, or Vanilla Eggnog
- 2 cups fresh cranberries, washed, drained, and dried
- 3 Tbsp. all-purpose flour plus 1 3/4 cup
- 2 tsp. baking powder
- 1/2 tsp. ground nutmeg
- 1 tsp. salt
Preheat oven to 350˚F. Grease a 9-inch square baking pan with butter or coat with vegetable spray.
Place butter in a large bowl of a stand mixer. Beat the butter, ¾ cup sugar, and orange rind until smooth. Add the eggs, vanilla, and eggnog, and beat until thoroughly combined.
In a medium bowl, toss cranberries with the 3 tablespoons of flour, coating them completely. In another medium bowl, combined the remaining 1 ¾ cup flour, baking powder, nutmeg, and salt.
Add the flour mixture to the butter mixture and stir until just combined. Fold in the cranberries along with any flour left in the bowl.
Pour the batter into the pan and sprinkle the top evenly with the remaining 1 tablespoon of sugar. Cook for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack for 15 minutes before cutting.
Per Serving: Calories: 250, Carbohydrate: 32 grams, Protein: 3 grams, Fiber: 1 gram, Fat: 13 grams, Saturated fat: 8 grams, Cholesterol: 75 milligrams, Sodium: 488 milligrams, Calcium: 91 milligrams.