This White Cranberry Christmas Cake is a festive showstopper, blending the tartness of cranberries with the smooth aroma of fresh vanilla. Perfect for a holiday table, it’s a light and fluffy alternative to traditional fruitcake.

1. Prepare the Cake Batter:

1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line two 20cm round cake tins with baking parchment.
2. Cream the butter and caster sugar together in a large bowl until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Sift the self-raising flour and baking powder into the mixture, folding gently to combine.
5. Stir in the seeds from the vanilla pod and the milk until you have a smooth batter.
6. Fold in the cranberries gently to avoid breaking them.

2. Bake the Cake:

1. Divide the batter evenly between the two prepared tins.
2. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.
3. Allow the cakes to cool in their tins for 10 minutes, then transfer them to a wire rack to cool completely.

3. Make the Frosting:

1. Beat the cream cheese and butter together until smooth.
2. Gradually add the sifted icing sugar and vanilla extract, beating until fluffy.

4. Assemble the Cake:

1. Spread a layer of frosting on top of one cake and sandwich the second cake on top.
2. Use the remaining frosting to cover the entire cake.

5. Decorate:

1. Toss the fresh cranberries in granulated sugar to create a frosted effect.
2. Arrange the frosted cranberries and rosemary sprigs on top of the cake for a festive touch.