Cranberry Cake

Sorry for the recipe spam today, but it’s baking day in our house and frankly this one is too good not to share.

I mentioned in the post for my Spiced Cranberry Sauce that I usually make a cranberry relish every year for Thanksgiving but this cake might be my new claim to fame for the holidays. I made it last year and this year again by request. The recipe couldn’t be easier and the cake is so sweet and delicious, you’ll be buying out all the cranberries this season so that you can make it year round!


Ingredients:

1 1/2 cups flour
1/2 cups granulated sugar
2 eggs
1/2 cup (1 stick) of butter
1 tsp. vanilla
1 1/3 cups fresh cranberries (I imagine frozen would work as well)

Before you question the recipe, I know it looks strange, but this is completely correct. There is no salt, no baking soda or powder. This is the complete list of ingredients.

Directions:

Start by melting your butter so that it has time to cool while you prep the next step. Combine eggs and sugar in the mixer (or bowl) and whisk until completely smooth, then add vanilla and butter, again mixing until smooth.

Before you begin adding your flour switch out the whisk for a paddle attachment (or spoon if you are hand mixing). Combine flour one cup at a time.

For the cranberries, do not just dump them into the mix and turn the machine on. Carefully fold the berries into the batter with a spatula so you don’t break them open or your beautiful cake will be a big, red, muddled mess.

Grease your cake pan with cooking spray and spread the batter evenly across the pan. Sprinkle a very thin layer of granulated sugar across the top of the cake (this will give it a little sparkle when it comes out of the oven and it helps the top harden into a sweet crunch). Bake at 350 degrees for 30-40 minutes in an 8″ or 9″ pan. If you are making a double batch in a larger pan (9″x13″) this recipe will take longer to cook. This time around I made both a large and small cake, the large took a full hour to finish baking. Make sure to test the middle before you pull the cakes so that you don’t wind up with a gooey center.


This cake is great for Thanksgiving, Christmas and any ordinary day. Cranberries are very good for you so this is a cake I’m glad to make for my kids any day. Not only do they have anti-inflammatory properties, but they’re packed with antioxidants, fiber, Vitamin E, C and K. For more information on the health benefits of cranberries visit the Mother Nature Network.

Enjoy!

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