Full Fat Milk: 2 tablespoons. Any milk, including non-dairy options, can be used.
Flour: 2 cups, plus more for coating cranberries. For a gluten-free version, use a gluten-free all-purpose flour mix.
Cranberries: 2 1/2 cups (12 oz.), fresh or frozen. Frozen cranberries do not need to be thawed.
For the Frosting:
Butter: 1/2 cup, softened.
Cream Cheese: 8 ounces, softened.
Powdered Sugar: 3 cups, sifted. Adjust according to desired sweetness and consistency.
Vanilla Extract: 1 teaspoon.
Hand Dried Cranberries: For decoration.
White Chocolate Chips: 1/2 cup, for drizzling.
Steps
Preheat and Prep: Begin by preheating your oven to 350 degrees Fahrenheit. Grease your 9-inch cake pan. In a small bowl, toss the cranberries with a handful of flour to ensure they are fully coated; this helps prevent them from sinking to the bottom of the cake.
Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to beat the eggs and sugar for 5-7 minutes until they are pale and form streaks. Then, add the butter and vanilla, mixing for another two minutes.
Incorporate Dry Ingredients: Gradually beat in the milk and salt. Slowly add the flour until just combined, followed by the cranberries. Transfer the batter into your prepared pan.
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