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Tart Cranberry Cake Recipe
Tart Cranberry Cake Recipe photo by Taste of Home

Tart Cranberry Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 16-20 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cranberry Cake in Taste of Home October/November 1996, p37

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.

Reviews for Tart Cranberry Cake

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 28, 2013

I have been making this for YEARS & YEARS - for Thanksgiving, for football parties, for my kids' school events. It is always a hit! Sometimes I cut it in small pieces and put it in cupcake foils to make it easy to eat as a finger food rather than needing a fork.

MY REVIEW
Reviewed Jan. 15, 2013

Just a question, no baking powder?

MY REVIEW
Reviewed Nov. 17, 2012

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.

MY REVIEW
Reviewed Feb. 3, 2012 Edited Jan. 6, 2014

I've made this recipe several times. It is always tasty. For a made from scratch cake it goes together quickly.

MY REVIEW
Reviewed Jan. 21, 2012

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!!

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