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Tart Cranberry Cake Recipe

Tart Cranberry Cake Recipe photo by Taste of Home

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You can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share. -Marilyn Paradis, Woodburn, Oregon

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Tart Cranberry Cake Recipe

Prep: 15 min. Bake: 45 min.

Yield: 16-20 Servings

15 45 60

Ingredients

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans
Whipped cream, optional

Directions

In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13-in. x 9-in. baking dish.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve with whipped cream if desired. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 229 calories, 11 g fat (5 g saturated fat), 50 mg cholesterol, 79 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cranberry Cake in Taste of Home October/November 1996, p37

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Reviews for Tart Cranberry Cake

Tart Cranberry Cake

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Reviewed on Jan. 15, 2013 by Originaltatie

Just a question, no baking powder?

Reviewed on Nov. 17, 2012 by rodiern

Just made this tonight - thank you to the person who shared the recipe! Excellent on the 1st try. I added 1 tsp of Vanilla and 1 tsp orange peel. I found a 12 oz bag of cranberries is approx 2 1/2 cups.

Reviewed on Feb. 03, 2012 by TheDix

I've made this recipe several times. It is always tasty.

Reviewed on Jan. 21, 2012 by shecooksalot

This recipe is so easy and so good that it is definately a keeper. The almond extract gives the cake a nice flavor and goes very nicely with the cranberries. Love it!!

Reviewed on Dec. 07, 2011 by ShirleyinNJ

I have also been using this recipe for years. EVERY.single.time I make it, I'm asked for the recipe. This past Thanksgiving, I had 2 pies and 2 cakes. This one was the only one to completely be eaten. LOVE it! :D

Reviewed on Jun. 10, 2011 by cherrylady

I have been making this cake for years. It is an absolute favorite at my house. The almond extract and tart cranberry flavors are terrific together! This is Thanksgiving breakfast coffee cake for us. A DEFINITE KEEPER!