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Cranberry Cake

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Ingredients

Adjust Servings:
3 eggs
2 cups sugar
3/4 cup unsalted butter, slightly softened and cut into chunks
1 teaspoon vanilla
1 teaspoon almond extract (optional)
1 tablespoon kirsch (optional)
2 cups flour
2 1/2 cups cranberries (1 bag)
1/4 cup butter
1/4 cup brown sugar
1 cup pecans, toasted

Nutritional information

449
Calories
210 g
Calories From Fat
23.4 g
Total Fat
10.7 g
Saturated Fat
93.5 mg
Cholesterol
48.9 mg
Sodium
57.5 g
Carbs
2.3 g
Dietary Fiber
39.1 g
Sugars
4.8 g
Protein
90g
Serving Size

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Cranberry Cake

Features:
    Cuisine:

    This is by far our favorite cranberry cake recipe! I've been making it for a few years, with rave reviews from my friends. Thank you for making it available!

    • 90 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Cranberry Cake, Clients of the company I work for give us fresh cranberries every year at Thanksgiving this year, I decided to actually DO something with them I made this cranberry cake several times in one week because we just can’t get enough of it It’s sweet with a golden crumb, soft and moist, and dense without being heavy, with juicy explosions of tart cranberries This is also really easy; it comes together in about 10 minutes Sometimes, I will cover it in whipped cream, but lately I have been baking it instead with a topping of pecans caramelized in butter and brown sugar Recipe makes 1 9×13 or 1 10 springform cake, This is by far our favorite cranberry cake recipe! I’ve been making it for a few years, with rave reviews from my friends Thank you for making it available!, I love baking with cranberries, so this recipe really grabbed me! Followed it right on down, definitely including both the optional flavorings, & we had a most delightful treat! Thanks for a great keeper! [Made & reviewed in New Kids on the Block tag]


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    Steps

    1
    Done

    Preheat Oven to 350f Lightly Grease a 9x13 Pan or a 10" Springform Pan.

    2
    Done

    Beat Eggs and Sugar Together For 5-7 Minutes; the Eggs Will Increase in Volume Quite a Bit, Streaming Into Ribbons When You Lift the Beaters. They Will Also Turn Pale Yellow. Add Butter and Flavorings and Beat For 2 Minutes. Stir in Flour and Fold in Cranberries. Pour Into Greased Pan.

    3
    Done

    Optional Pecan Topping:

    4
    Done

    Heat the Butter in a Pan Over Medium-High Heat. Add the Sugar and Stir. Add the Toasted Pecans and Cook For Several Minutes, Stirring, Until the Butter and Sugar Mixture Is Shiny and Smooth and the Nuts Smell Toasted. Spread Over the Cake Batter and Bake as Above.

    5
    Done

    Bake 45-50 Minutes For a 9x13, or a Little Over an Hour For the Springform. You Made Need to Tent the Cake With Foil in the Last 15 Minutes or So to Keep the Top from Browning.

    6
    Done

    Cool Completely Before Serving.

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    Hazel Baker

    Cookie queen baking up sweet treats that warm the heart and soul.

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