Cranberry Cake Recipe
Cranberry Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"Always welcomed on holidays, this pudding-like dessert is my mother's recipe," says Medford, Oregon field editor Marion Lowery.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 cup milk
  • 2 cups cranberries
  • 2 tablespoons grated orange or lemon peel
  • CREAM SAUCE:
  • 1-1/3 cups sugar
  • 1 cup heavy whipping cream
  • 2/3 cup butter

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and nutmeg; add to the creamed mixture alternately with milk, beating well after each addition. Stir in cranberries and orange peel.
Pour into a greased 11x7-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over medium heat until heated through. Cut warm cake into squares; serve with cream sauce. Yield: 8-10 servings.
Originally published as Cranberry Cake in Taste of Home October/November 2001, p65

Nutritional Facts

1 slice: 525 calories, 26g fat (16g saturated fat), 99mg cholesterol, 267mg sodium, 70g carbohydrate (49g sugars, 2g fiber), 5g protein.

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 cup milk
  • 2 cups cranberries
  • 2 tablespoons grated orange or lemon peel
  • CREAM SAUCE:
  • 1-1/3 cups sugar
  • 1 cup heavy whipping cream
  • 2/3 cup butter
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and nutmeg; add to the creamed mixture alternately with milk, beating well after each addition. Stir in cranberries and orange peel.
  2. Pour into a greased 11x7-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
  3. Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over medium heat until heated through. Cut warm cake into squares; serve with cream sauce. Yield: 8-10 servings.
Originally published as Cranberry Cake in Taste of Home October/November 2001, p65

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lizabake User ID: 4507604 215648
Reviewed Dec. 22, 2014

"I've been making this recipe for almost a decade now. It's requested every year and they usually ask me to double it. It's just not the holidays anymore without it!!"

MY REVIEW
KamiButton User ID: 6922743 31839
Reviewed Jun. 29, 2013

"This cake was soooo good, I added cinnamon to the cake batter, it was perfect for brunch."

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SASinFLA User ID: 6969757 33413
Reviewed Nov. 14, 2012

"I first got this recipe 2 years ago. I first made it for a work luncheon at Thanksgiving time... and have rceived requests to make it for every event ever since. It is fabulous!! Definitely recommend..."

MY REVIEW
justflatstupid User ID: 2356327 89805
Reviewed Dec. 5, 2008

"How is the cranberry cake without the cream sauce? I am allergic to dairy!

[email protected]"

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