Looking for a fabulous dessert to serve up on Christmas or for your holiday party? Krista Numbers has us covered with a very simple chocolate cake, coated with homemade sugared cranberries!
Chocolate Almond Cake with Sugared Cranberries
- 1 1/2 cups granulated sugar
- 2 cups cranberries, thawed if frozen
- 1/2 teaspoon cardamom
- 1 box chocolate cake mix
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 eggs
- 4 sticks unsalted butter, room temperature
- 6 cups powdered sugar
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 4 tablespoons milk
- Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan.
- Cook, stirring, until the sugar dissolves, about 2 minutes.
- Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour.
- Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl.
- Drain the cranberries, add to the spiced sugar and toss to coat.
- Spread the cranberries and sugar on a rimmed baking sheet.
- Let sit, re-rolling the cranberries in the sugar occasionally until dry, 2 to 3 hours.
- Make the cake according to package directions adding in the allspice, cardamom and buttermilk to the mix.
- Beat the butter, powdered sugar and salt in a large bowl with a mixer on medium speed until just combined.
- Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes.
- Add the milk and beat until light and fluffy, 1 to 2 more minutes.
- Halve 1/2 cup of the sugared cranberries.
- Place one cake layer on a plate or cake stand.
- Spread with 1 cup frosting, then sprinkle with the halved cranberries.
- Top with the second cake layer.
- Cover the top and sides of the cake with the remaining frosting.
- Top with the remaining sugared cranberries.
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