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
Ingredients
- 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
Reviews
The tart cranberries perfectly accent the tender sweet cake, which has a light sugary crust on top. This recipe is a definite keeper!
No comment left
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.
No comment left
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!!