Delicious Cranberry Cake

READY IN: 55mins
Recipe by Recipe Junkie

We eat this colorful, moist cake at our women's church meetings. It's really easy to make and very tasty. The almond flavoring really blends well with the cranberries. I buy bags of cranberries when there are sales during the holidays, then freeze some so I can enjoy this treat all year round. For those with hard nut allergies, leave them out, or try sunflower seeds or peanuts. Vanilla extract can be substituted for almond extract.

Top Review by Cynthia R.

I had some frozen cranberries so decided to whip this up! I halved the recipe and baked it in a pie dish and it took about 40 minutes. The batter itself was quite sweet and had a pronounced almond flavor. However, the tartness of the cranberries was a great balance to an otherwise sweet cake/bar. The recipe did not specify how the butter was added so I melted it (which I think was right)? The only other thing I may suggest is added a touch of salt if using unsalted butter and a pinch of leavener.

Ingredients Nutrition

Directions

  1. In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
  2. Add butter and extract.
  3. Beat 2 minutes.
  4. Stir in flour just until combined.
  5. Stir in cranberries and pecans.
  6. Spread in greased 9"x13" pan.
  7. Bake at 350 F for 45-50 minutes.

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