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

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


  • 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 piece: 229 calories, 11g fat (5g saturated fat), 50mg cholesterol, 79mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 3g protein.


  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

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jmkasprak User ID: 2880256 239166
Reviewed Dec. 11, 2015

"I had an extra bag of fresh cranberries leftover from Thanksgiving, so I made this cake and sent it to work with Hubby. They devoured it, said it was moist and delicious."

topperbell User ID: 5754682 218208
Reviewed Jan. 18, 2015

"OMG...this came out perfect and so good.the tangy added walnuts and little bits of chocolate....OMG this is so good...everyone should try it...."

kpaolina User ID: 1376669 23766
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."

Originaltatie User ID: 1325612 17367
Reviewed Jan. 15, 2013

"Just a question, no baking powder?"

rodiern User ID: 2058908 9767
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."

TheDix User ID: 607421 31172
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."

shecooksalot User ID: 5888460 12942
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!!"

ShirleyinNJ User ID: 6381229 13952
Reviewed Dec. 7, 2011

"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"

cherrylady User ID: 1073547 37394
Reviewed Jun. 10, 2011

"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!"

Edyne Jurai User ID: 3362583 12595
Reviewed Mar. 5, 2011

"OUTSTANDING! This is delicious! I LOVED it! As others have mentioned, the tartness of the cranberries and the sweet cake make a wonderfully tasty combination! I DEFINITELY plan to make this wonderful cake again on!"

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