Tart Cranberry Cake

Name: Tart Cranberry Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 16-20 servings.
Ingredients: 3 Nellie’s Free Range 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

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

Ingredients

3 Nellie’s Free Range 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

Directions

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 13x9-in. baking dish.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.

Nutrition Facts

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

Originally published as Cranberry Cake in Taste of Home October/November 1996

Reviews

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Average Rating:

jmkasprak

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

Jan 18, 2015

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....
kpaolina

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

Jan 15, 2013

Just a question, no baking powder?
rodiern

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

Feb 3, 2012

I've made this recipe several times. It is always tasty. For a made from scratch cake it goes together quickly.
shecooksalot

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

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

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

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!