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–+ servings
pieces of Cranberry Cake stacked on top of each other
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5 from 1 vote

Cranberry Cake

Packed with orange and tangy cranberries, this cranberry cake will be a big hit for a holiday or afternoon snack
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Orange Cranberry Cake Recipe
Servings: 20 slices
Calories: 217kcal

Ingredients

  • 3 large eggs, room temperature
  • 2 cups granulated sugar
  • 2 tablespoons granulated sugar
  • ¾ cup salted sweet cream butter, room temperature
  • 2 tablespoons fresh orange zest, 1 medium-size orange
  • 2 teaspoons pure vanilla extract
  • 1½ teaspoons pure almond extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 tablespoons all-purpose flour
  • 12 ounces fresh cranberries
  • ¼ cup powdered sugar, optional garnish

Instructions

  • Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper. Set it aside.
  • Using either a stand mixer fitted with a wire whip attachment, or a large mixing bowl and a handheld mixer on high speed, whip the eggs and sugar for 5 to 6 minutes until light yellow in color and thickened in consistency. The mixture should form a ribbon.
  • Add the softened butter, orange zest, vanilla extract and almond extract. Continue mixing on high for 1½ to 2 more minutes.
  • Lower the mixer speed to low and add the 2 cups of flour ½ cup at a time. Mix just until combined.
  • In a small bowl, toss the cranberries with 1 tablespoon of flour.
  • Fold in the cranberries.
  • Spoon the cake batter into the prepared baking dish. Bake for 40 to 45 minutes, or until a toothpick inserted comes away clean.
  • Allow the cake to completely cool before removing from the pan and slicing into twenty 2½-inch x 2-inch pieces.
  • Lightly dust the cake with the powdered sugar before serving.

Notes

  • Make sure your eggs and butter are at room temperature so that they blend completely into the batter.
  • Coating the cranberries with flour will help keep them suspended in the batter rather than sinking to the bottom of the cake.
  • Be careful when folding in the cranberries as you don’t want to break them or you will end up with streaking in your cake.

Nutrition

Calories: 217kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 66mg | Potassium: 43mg | Fiber: 1g | Sugar: 24g | Vitamin A: 266IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 1mg