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Tart Cranberry Cake

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
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    16-20 servings


  • 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


  • 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.

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Average Rating:
  • KristineChayes
    Feb 18, 2021

    The tart cranberries perfectly accent the tender sweet cake, which has a light sugary crust on top. This recipe is a definite keeper!

  • kirvfam
    Oct 13, 2018

    No comment left

  • 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 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.

  • pumasoc10
    Aug 9, 2013

    No comment left

  • 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!!