This is my 13th cranberry recipe in the blog, can you believe it? I only realized that when I counted yesterday. That really shows how much we love cranberries in this family. It’s such a great ingredient to use whether for a savory or sweet dish as it imparts a tangy and fresh taste that contrasts, enhances or compliments other flavors. Of course, it is a natural holiday favorite too because of its vibrant red color which makes anything you add it to look festive and gorgeous.
I do love cranberries in cake and that is why I decided for our holiday cake to use cranberries. I still had some eggnog so I added that to the mix to provide some flavor and moisture, too. To give a lovely contrast in colors, I also added some chocolate espresso chips – also great for a little caffeine kick! After all this is a coffee cake too that would pair so well with your favorite cup of Joe. I am so happy that it turned out so well – very moist, pretty and really delicious!
What makes the cake even more special is the delicious eggnog glaze/frost on top. This is optional but I think it not only adds extra sweetness but truly makes the cake yummier. Hope you try it this Christmas and enjoy it either as a snack or as part of your holiday dessert table!
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Cranberry Eggnog Espresso Chocolate Chip Cake
By: Manila Spoon
December 16, 2015
Sweet-tangy, chocolaty with a hint of espresso and eggnog, this pretty, moist and delicious Cranberry Eggnog Espresso (Chocolate) Chip Cake is the perfect sweet treat for Christmas and New Year. Great with your favorite coffee, too.
- 2 cups all purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3 eggs
- 1 1/3 cup Sugar
- 1 cup (8 oz) Eggnog
- 1/3 cup Vegetable or Coconut Oil
- 1 teaspoon Vanilla Extract
- 1 1/2 cups coarsely chopped Cranberries (coated/mixed with 2 tablespoons flour from the 2 cups flour)
- 1 cup Espresso Chocolate Chips
- 1 cup Confectioner’s (powdered) Sugar
- 1 teaspoon Vanilla Extract
- 3 teaspoons Eggnog
For the Glaze
- Preheat oven to 350F/180C. Butter and flour a 6-cup bundt pan. Make sure to grease all the nooks and corner of the bundt pan especially if using a fancy one.
- In a bowl, whisk together the flour, baking powder and salt. Set aside.
- In another large bowl, beat the eggs. No need for a mixer to do this; a sturdy whisk should do. I made this without using one and it came out fine. Add the sugar, eggnog, oil and vanilla extract and mix until combined. Alternately add the flour and the eggnog mixing everything after each addition until everything is blended. I divide the flour mix into three parts when I do this and then pour eggnog in between. Fold in the chopped cranberries (previously mixed with flour) and whatever remaining flour and the espresso chocolate chips. Transfer to the bundt pan ensuring every corner is properly filled. Smooth out the surface of the batter. Tap the cake on the counter top to release any remaining air bubbles (to prevent cake from falling). Bake in the preheated oven for 45-55 minutes or until a tester inserted in the center comes out clean.
- Leave it to cool in the bundt for about 10 minutes. Release the cake onto a rack to cool completely. Glaze the cake if desired.
- For the glaze: In a medium bowl, combine all the ingredients for the glaze. Mix well until you reach a glaze consistency. Drizzle the glaze all over the cake. Enjoy!
Yield: 8-10 slices
Prep Time: 15 Minutes
Cooking Time: 45-55 Minutes
Total Time: 1 Hour