Recipe For Cranberry Cake
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This cake is also a little unusual in its construction, at least for bakers like myself who are most accustomed to cakes leavened with baking powder. This is an old-fashioned butter cake that is leavened instead by whipping the eggs and sugar together for some minutes, until they are lightened and increased in volume. This produces an outrageously moist and tender cake, with the richness of a classic fruitcake. (I like to say this is a fruitcake for those wary of that good old English treat.)
You can bake it in any size pan you like; I mixed it up last time with a double batch and did one in my usual 10-inch springform, plus some some cupcakes and small loaf pans. The loaves and smaller cupcake sizes make sweet and easy gifts for friends and coworkers; I handed one loaf over to our very deserving contractor.
When serving, I often cover this cake in kirsch-flavored whipped cream, but lately I have been baking it instead with a topping of pecans caramelized in butter and brown sugar. Or try walnuts, or almonds. Just another way to make it yours.
To prepare the optional pecan topping, melt the butter in a large sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread over the cake batter.
Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning (this is especially important for the pecan topping).
Storage: The cake keeps and freezes well. To store, wrap the fully cooled cake tightly in plastic wrap and leave in a dry, cool place for up to 1 week. To freeze, wrap the fully cooled cake in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight at room temperature, still wrapped.
This is an absolutely perfect cake that takes very little effort to make. No icing, no topping, nothing else is necessary at all. It was reminiscent to me of a coffee cake in texture but much lighter than the typical heavy version.
Yes, you can use frozen cranberries. I buy multiple bags of fresh cranberries every year when they start appearing in the stores. Just toss them straight into the freezer to have them on hand through the year. I use frozen cranberries almost every time I make this cake.
For holiday gifting, I bake this cake in these 9-inch disposable cake pans. The pans come with a domed lid and make for a really nice gift at a terrifically inexpensive price. I use those same pans for pretty much all of my food gifts.
I line the disposable pans with parchment squares and it makes it very easy for the recipient to lift the cake out, slice, and serve. The baking time for (4) 9-inch pans in my oven at the same time is 60-65 minutes.
Slightly chewy with a sweetly tart combination, cranberry oatmeal bars are full of cranberries and apples topped with brown sugar and oatmeal crumbs or try the same combination as a cranberry apple crisp.
Our Cranberry Christmas Cake can also be made into a single layer cake using a 13×9-inch pan. Omit adding the cranberries to the cake batter. Instead, sprinkle the cranberries on top of the unbaked cake, then top with a hefty helping of coarse sugar.
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This cake was AWESOME! Everything about it was delicious. Made it for company and will be making it again (and again) this season. Orange and cranberry taste was perfect and the frosting was great. EVERYONE loved it. I made it a three layer six inch cake. To the frosting, I added a little more vanilla and used about 1/4-1/2 tsp of salt to cut some of the sweetness of the frosting. The cranberry garnish was beautiful using the simple syrup. Had never done that before but will always do so in the future. Thank you so much for this recipe!
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
Excellent! Love the contrast between the tart cranberry and the sweet glaze. And the cake is very tender. Made it exactly as the recipe calls for. Only change I made for second time was to add an extra 1/2 cup cranberries. BTW .. I used frozen cranberries and they worked out wonderfully.
I just made your cake and it was delicious! It has a very good taste, and is very moist! I hope it freezes well because I cannot eat all of this at this time.How would you recommend freezing it? Thank you.
I made this cake for Christmas this year and it was an absolute hit. I also made your sugar cover cranberry and candy pecans. I wish I could leave a picture of how perfect everything looked and tasted
HiI made this recipe, but I added one banana ( mashed), 1/2 cup of fresh squeezed Orange juice, and 1/2 cup of oil. Oh, and a few extra cranberries, about 1/2 cup.It was moist and delicious. I also spooned the flour into the cup. It make the batter lighter.Happy cooking.
Hi Dorothy! I think raspberries would work but I have not tested it to advise. If you experiment, let us know how it turns out. You may also enjoy my blueberry lemon cake. Many of my readers have reported making this with raspberries.
Hi Deborah, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help. 12 tbsp of butter is about 170 grams. I hope that helps!
This is just such a wonderful cake, moist and fluffy and yummy and also beautiful. I made it a few times and every time it just flew away. Natasha makes it so easy to follow. Thank you so much Natasha!!!
Natasha,Thank you so much for this wonderful recipe. I have never made a cake from scratch, always made them from box mixes. It was so easy following your directions. The cake came out just as I hoped. The candied walnuts and cranberries made the cake extra special. Wish I knew how to send you a picture.
Hi Natasha,Would my cake turn out fine if I use vegetable oil instead of butter? How much oil should I use total for this recipe?Thank you for you time and patience,MarianaMerry Christmas and Happy new year!?????
Natasha, THANK YOU for this BEAUTIFUL recipe! I just made this tonight and it is for my company Christmas party tomorrow evening. I only have a 10 cup bundt pan so I used the leftover batter to make two small loaves (which I was excited about because it meant I got to TRY it first). This cake (even without the icing) is delicious so I am really looking forward to trying it with the icing and the sugared cranberries! I also bought some fresh mint leaves for additional garnish and I plan to WIN this contest!! Thank you, thank you!!
Hi Natasha! I love watching your videos and using your recipes! Can you use unbleached all purpose flour for your cake recipes? Will there be a difference chemically in how they turn out? Thanks for your help!
HelloI have one 12 oz bag of cranberries i bought last Christmas and froze. I dont have enough for the cake and the candied cranberries. Do you think I can use half of the fresh cranberries and half cran raisins in the cake? Also can you tell me the size of the bundt ,pan you used.
So easy to make. My 11 year old daughter made it and it turned out delicious. Amazing flavor and moistness. The candied cranberries are delicious, but the cranberries inside the cake just melt in your mouth. We used a rose bundt and it looked beautiful!Thanks Natasha. It will be our new family Christmas tradition.
This cake is absolutely delicious-I also made your recipe for sugared cranberries for a yulelog recipe- I had alot of extra sugared cranberries left over and I used them for this recipe-it turned out great! I also soaked a few sugared cranberries in triple sec-yum!!!
This recipe has blown me away! I have been making bundt cakes the wrong way all along lol Actually, I think that 1/3 c oil plus you signature method of airating the eggs with butter is the key. Thanks once again, Natasha for clueing me in ? Happy holidays!!
Natasha I made this for Christmas including other recipes. OMG this was the best cranberry cake and so moist. My hubby is addicted to it, he wont stop eating it. Thank you for all You do and making me love to cook.
I made this cake for Christmas following the directions and this cake is so good and moist. I love the tangy flavor of the cranberries mixed with the orange flavor. I will be making this cake again. Thank you.
My Dear Natasha,Happy Holidays:)Happy New Year:)Wishing you and family health and abundance of everything.I would like to thank you for all your recipes, you are just amazing. I made 2 of the Cranberry Bundt Cakes for Christmas and they came out so good ,family and friends thought that they were out of this world. So easy so good for busy mama. Thank You xoxoxoCaroline
My dear Natasha, I tried this recipe tonight, followed all the instructions, and I have to tell you, I never ever eat a Bundt cake as delicious as this one! I took it out of the oven, waited 15 min, remove it from the pan, waited another 5 minutes, and had a taste: melted in my mouth, with the help of my husband and son, half of it was gone. No glaze, no sugared cranberries! Maybe next time, if we can wait enough time to cool down! Thank you for this wonderful, easy and delicious recipe! 2b1af7f3a8