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+ servings

Cranberry Cake

pieces of Cranberry Cake stacked on top of each other
Packed with citrus and tangy cranberries, this cranberry cake will be a big hit for a holiday treat or afternoon snack.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 20 slices
Calories 217 kcal

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
  • 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: 217kcalCarbohydrates: 35gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 46mgSodium: 66mgPotassium: 43mgFiber: 1gSugar: 24gVitamin A: 266IUVitamin C: 3mgCalcium: 11mgIron: 1mg