Old-fashioned Cranberry Cake

 This Cranberry Cake recipe is a delicious blend of tart cranberries with just the right sweetness.

Made with simple ingredients like butter, vanilla extract, and citrus zest, this cake is all about simple, great flavors. The key to its light and fluffy texture is the mixing. Be sure to beat the ingredients together for 10 minutes.

This lets the eggs do their job as a leavening agent. A dash of coarse sugar on top before baking adds a crunch and makes it look as good as it tastes.

How to Make Cranberry Cake

Note: The full instructions are provided in the recipe card below.

Preheat the oven to 350 degrees. Grease and flour a 9" x 13" pan or line it with parchment paper; set aside. In a stand mixer with a whisk attachment, beat the eggs with the sugar until slightly thickened, doubled in volume, and light in color for  10 minutes.

(In this recipe, the eggs work as your leavening agent, so do not skip the 10-minute beating process.) Add the butter, kosher salt, orange zest, and vanilla, and mix for about two more minutes until blended.

Using a rubber spatula, fold in the flour until just combined. Gently fold in the cranberries until combined. The batter will be pretty thick.  Spread gently into the prepared 9" x 13" pan and sprinkle the turbinado sugar on top.

Bake the cranberry cake for 40-50 minutes or until very lightly browned, and a toothpick inserted near the center comes out clean. Let it cool completely before cutting it into slices. Enjoy!

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Recipe

Easy Cranberry Cake

by Camila Benitez

This Cranberry Cake recipe is a delicious blend of tart cranberries with just the right sweetness. Made with simple ingredients like butter, vanilla extract, and citrus zest, this cake is all about simple, great flavors.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 12

Calories 345 kcal

Equipment

• Sheet Cake Pan
• Silicone Spatula
• Liquid Measuring Cups
• Measuring cups
• Strainer

Ingredients

  

1x2x3x

• ▢ 3 large eggs , room temperature
• ▢ 2 cups sugar , leveled off
• ▢ ¾ cup unsalted butter softened
• ▢ 1 Tablespoon pure vanilla extract
• ▢ 2 cups all-purpose flour , spooned, leveled, and sifted
• ▢ 12 oz fresh cranberries
• ▢ ¼ teaspoon kosher salt
• ▢ 1 Tablespoon pure vanilla extract
• ▢ 1 tablespoon , orange or lemon zest
• ▢ 1 Tablespoon turbinado sugar or any coarse sugar , to taste

Instructions

 

• Preheat the oven to 350 degrees. Greased and flour a 9x13 pan with or line with parchment paper; set aside.
• In a stand mixer with the whisk attachment, beat the eggs with the sugar until slightly thickened, double in volume, and light in color for about 10 minutes (in this recipe, the eggs work as your leavening agent, so do not skip 10 minutes beating process.)
• Add the butter, kosher salt, orange zest, and vanilla, and mix for about two more minutes until blended. Using a rubber spatula, fold in the flour until just combined. Gently fold in the cranberries until combined.
• The batter will be pretty thick. Spread gently into the prepared 9x13 pan and sprinkle the turbinado sugar on top. Bake the cranberry cake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean.  Let cool completely before cutting into slices. Enjoy!

Notes

How to Store & Re-Heat

To store your Cranberry Cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Store it at room temperature for up to two days or in the refrigerator for up to a week. To reheat, simply microwave individual slices for about 20-30 seconds. Enjoy!

Make-Ahead

To make ahead, prepare the Cranberry Cake batter and store it in the refrigerator for up to a day. When you're ready to bake, simply pour the batter into the prepared pan, sprinkle with turbinado sugar, and bake as directed. This saves time on the serving day while ensuring a freshly baked cake.

How to Freeze

To freeze the Cranberry Cake, ensure it has cooled completely. Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Place it in a freezer-safe bag or airtight container, and label it with the date. The cake can be frozen for up to 1 month. When ready to enjoy, thaw the cake in the refrigerator overnight and serve. Warm the thawed cake in a low-temperature oven for 10 minutes if desired. Freezing allows you to have a ready-made treat for later enjoyment.

Notes:

• This is a very thick batter when it has finished mixing. You will need to press it into the pan to spread it out.
• There is no baking soda or baking powder needed in this recipe. The extended beating time for the eggs provides the necessary leavening for the cranberry cake (do not shorten or skip the beating process!!!).

Nutrition

Nutrition Facts

Easy Cranberry Cake

Amount per Serving

Calories

345

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.5

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

71

mg

24

%

Sodium

 

43

mg

2

%

Potassium

 

68

mg

2

%

Carbohydrates

 

54

g

18

%

Fiber

 

2

g

8

%

Sugar

 

36

g

40

%

Protein

 

4

g

8

%

Vitamin A

 

431

IU

9

%

Vitamin C

 

4

mg

5

%

Calcium

 

16

mg

2

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.