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Baked Cranberry Pudding Recipe
Baked Cranberry Pudding Recipe photo by Taste of Home

Baked Cranberry Pudding Recipe

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This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. —Lucy Meyring, Walden, Colorado
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling
MAKES: 10 servings


  • 2 eggs, separated
  • 1-1/2 cups all-purpose flour
  • 3 tablespoons grated orange peel
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cream of tartar, divided
  • 1/8 teaspoon salt
  • 3 cups coarsely chopped cranberries
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1-1/2 cups sugar
  • 1/2 cup orange juice
  • 2-1/2 cups whole cranberries
  • Thin orange peel strips, optional

Nutritional Facts

1 piece equals 402 calories, 10 g fat (6 g saturated fat), 71 mg cholesterol, 143 mg sodium, 75 g carbohydrate, 3 g fiber, 4 g protein.


  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  2. In a large bowl, mix the flour, orange peel, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Stir in chopped cranberries. In another bowl, mix the brown sugar, cream, butter, vanilla and egg yolks. Add to flour mixture; stir just until moistened. (Batter will be stiff.)
  3. Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in center comes out clean.
  4. Meanwhile, for topping, combine sugar and orange juice in a small saucepan; bring to a boil, stirring frequently. Cook 2-3 minutes longer or until sugar is dissolved. Add cranberries; reduce heat and simmer for 6 to 8 minutes or until berries begin to burst. Remove from the heat; cover and keep warm.
  5. When pudding tests done, place springform pan on a 15-in. x 10-in. baking pan. Spoon cranberry mixture over top. Return to the oven; bake 10 minutes longer.
  6. Cool for 10 minutes before removing sides of springform pan. Cool for at least 1 hour before serving. If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange peel strips before serving. Yield: 10 servings.
Originally published as Baked Cranberry Pudding in Taste of Home December/January 1994, p31

Nutritional Facts

1 piece equals 402 calories, 10 g fat (6 g saturated fat), 71 mg cholesterol, 143 mg sodium, 75 g carbohydrate, 3 g fiber, 4 g protein.

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Reviewed Nov. 23, 2014

"Very delicious! I have been making this cake for years and it became a traditional Thanksgiving dessert at my home. I serve it with whipped cream (I whip heavy cream myself for better taste). It takes a some effort to make it but it is worth it."

Reviewed Dec. 24, 2013

"Most amazing Cranberry cake I've had. I make it every Christmas."

Reviewed Jan. 5, 2013

"Kind of a lot of effort and a big producer of dirty dishes, this is nonetheless very tasty. The texture ends up being a very moist, dense cake packed with cranberries."

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