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Festive Cranberry Cake

 Festive Cranberry Cake
Each fall here in Alaska, an abundant crop of wild cranberries is ripe for cooking," details Anchorage resident Gladys Wilson. "This cake, a favorite in my family, makes good use of the harvest." What's more, since you can prepare it the night before your Thanksgiving celebration, her recipe is a real time-saver at a hectic time of year.
12-16 ServingsPrep: 10 min. Bake: 1 hour + chilling

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup fresh or frozen cranberries
  • 1 cup chopped dates
  • 1 cup chopped pecans
  • GLAZE:
  • 1/2 cup orange juice
  • 1/4 cup sugar
  • Fresh mint and additional cranberries, optional

Directions

  • In a bowl, cream butter and sugar. Add eggs; beat well. Combine dry
  • ingredients; add to creamed mixture alternately with buttermilk.
  • Stir in cranberries, dates and pecans. Spread in a greased and
  • floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until
  • a toothpick inserted near the center comes out clean. Cool in pan
  • for 10 minutes. Meanwhile, for glaze, heat orange juice and sugar in
  • a small saucepan until sugar dissolves. Invert cake onto a serving
  • plate. With a toothpick, punch holes in cake. Spoon glaze over cake.

2 of 2

Festive Cranberry Cake (continued)

Directions (continued)

  • Cover and refrigerate for at least 8 hours. Garnish with mint and
  • cranberries if desired. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 piece) equals 304 calories, 15 g fat (6 g saturated fat), 50 mg cholesterol, 215 mg sodium, 41 g carbohydrate, 2 g fiber, 4 g protein.