Eggnog and Cranberry Christmas Morning Cake

Eggnog and Cranberry Christmas Morning Cake image


  • 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


  • STEP 1

    Preheat oven to 350˚F. Grease a 9-inch square baking pan with butter or coat with vegetable spray.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

  • STEP 5

    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.

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