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 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
"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."
"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...."
"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."
"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."
"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!!"
"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 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!"
"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!"
"This is a great and satisfying treat. My whole family loved it. My husband does not like cake or cranberries and even he liked it. The sweetness of the cake and the tang of the berries is a perfect combination."
"I made this cake based on everyone's 5 star rating of the recipe and they were right. It is very tasty...the sweet taste of the cranberries mixed with the almond flavor is delicious. I will freeze some bags of cranberries so I can make this cake during the coming year. One of my favorites."
"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!"
"I've been making this rich, sweet-tart cake for years now. A wonderful fall or winter dessert for the holidays. Excellent with a dollop of fresh whipped cream!"
"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!"