cranberry cake

If there is another seasonal ingredient I’m equally addicted to fond of, it’s cranberries.  In a lot of ways they’re like pumpkin because they’re really versatile; from cranberry soup to candied cranberries, salad toppers, cookies, stuffings and breads.  They’re just all around delicious with one problem: you can only buy them about 3 months a year.  After that, you just have to sit on your hands and wait. And wait!  And wait!!  Until, as Garrett McCord over at Vanilla Garlic (where I found this recipe) says, you finally see them re-appear in grocery stores and find yourself  screaming expletives of elation.

I made this cake once last year and everyone loved it.  The tangy, tartness of the cranberries is the perfect complement to what would otherwise be a really sweet cake.  The original recipe says to bake it in either a 9×13″ or a 10″ springform.  I used the springform and found the finished product to be a little too dense for my taste, so I’ll make a note to bake it in the 9×13″ pan next time.  Because there will be a next time.  And a next time after that, and after that, and after that.   Enjoy! 

Cranberry Cake  (recipe courtesy Vanilla Garlic)
makes 1 9×13 or 1 10″ springform cake


  • 3 eggs
  • 2 cups sugar
  • 3/4 cup unsalted butter, slightly softened and cut in to chunks
  • 1 tsp vanilla
  • 1 Tbsp Kirsch (optional)
  • 1 tsp salt
  • 2 Tbsp milk
  • 2 cups all-purpose flour
  • 2 1/2 cups cranberries (1 bag)


1. Preheat oven to 350°F. Lightly grease a 9×13 pan or a 10″ springform pan.

2. Beat eggs and sugar together for 5-7 minutes; the eggs will increase in volume quite a bit, streaming into ribbons when you lift the beaters. They will also turn pale yellow.

3. Add butter and extracts and beat for 2 minutes. Add the milk and salt and mix for another 30 seconds.

4. Stir in flour and fold in cranberries. Pour into greased pan.

5. Bake 45-50 minutes for a 9×13, or a little over an hour for the springform. You may need to tent the cake with foil in the last 15 minutes or so to keep the top from browning. Cool completely on a wire rack before serving.


3 responses

  1. Pingback: Tweets that mention cranberry cake « Zoup to Nuts --

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