Tart Cranberry Cake Recipe
- 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
- 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.
1 piece: 229 calories, 11g fat (5g saturated fat), 50mg cholesterol, 79mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 3g protein.
Reviews for Tart Cranberry Cake
"OMG...this came out perfect and so good.the tangy cranberries...wow...I added walnuts and little bits of chocolate....OMG this is so good...everyone should try it...."
"Just a question, no baking powder?"
"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."
"I've made this recipe several times. It is always tasty. For a made from scratch cake it goes together quickly."
"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"
"I have been making this since it was published in the 1996 edition. This is always a great hit and I'm always asked for the recipe. It has a wonderful texture. The almond extract combined with the cranberries gives a supurb flavor."
"If you love the tartness of cranberries, try this recipe. The almond extract and pecans make this one of my all-time favorites!"
"can I us e dry cranberri es"
"Very delicious, the whipped topping with the tart cranberries was wonderful......"
"I love this recipe! It is so moist and delicious. I freeze cranberries in the fall so I can make this cake all year long!"
"The sweet buttery cake and tangy cranberries are a perfect match for each other. I'm making it for my jewelry guild - they'll love it!"