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Cranberry Meringue Cake

Total Time

Prep: 40 min. Bake: 25 min. + cooling


12 servings

A fan of Southern cooking and baking, I love to exchange recipes when I’m working in my beauty salon. I discovered this amazing cake in an old cookbook. —Sandy Thomas, Guntersville, Alabama
Cranberry Meringue Cake Recipe photo by Taste of Home


  • 4 large eggs, separated
  • 1/2 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 3 teaspoons vanilla extract, divided
  • 1 cup cake flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 tablespoons 2% milk
  • 3/4 cup finely chopped pecans
  • 1/2 cup frozen cranberries
  • 1/2 cup sugar
  • 2 tablespoons grated orange zest
  • 1 tablespoon orange juice
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon almond extract


  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper.
  2. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla.
  3. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans.
  4. With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Add remaining vanilla; continue beating until stiff glossy peaks form. Spread over batter in pans; sprinkle with pecans. Bake 25-30 minutes or until meringue is lightly browned.
  5. Meanwhile, for filling, combine cranberries, sugar, orange zest and orange juice in a small saucepan. Cook, uncovered, over medium heat 7-10 minutes or until berries pop, stirring occasionally. Remove from heat; cool slightly. Transfer to a food processor; pulse until cranberries are coarsely chopped. Cool completely.
  6. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Fold in cranberry mixture.
  7. Loosen sides of cakes from pans with a knife. Carefully invert each cake onto a plate (meringue will crack); remove paper. Invert again onto a wire rack; cool completely.
  8. Place one cake layer on a serving plate. Gently spread with filling. Top with remaining cake layer, meringue side up. Refrigerate leftovers.

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