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Cranberry Cake

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cranberry cake stacked for carole knits

A few weeks ago, while attending an event at our Town Hall, I had a bite of something truly delicious. There was a table laden with all kinds of goodies: brownies and cookies and more . . . but there was also this plate of squares that looked yummy. And they were chock-full of cranberries. I had one and I was instantly in love with it. It was cranberry-y and almond-y and moist and just simply wonderful. I knew it wasn’t just an ordinary treat so I started working my way around the room, asking who had made it. I quickly realized it was made by someone that a) I know and b) I admire and c) is married to a local cranberry grower.

But of course.

I got the recipe and I made this cake for our Christmas Eve gathering. Every piece I put out disappeared. And everyone raved about it. It was, in other words, a hit.

The good news is that around these parts, cranberries aren’t just for Christmas and I happen to have a big ole bag of them in my freezer – courtesy of that particular woman who is married to that particular grower, I might add. So I made the cake again this weekend and I’m sharing the recipe with you. It’s partly because I want you to try it but it’s also because I want to make sure I don’t lose the recipe.

Not that I would ever do that.


So here you have it, the best cranberry cake ever.

cranberry cake for carole knits

Cranberry Cake
3 eggs
2 cups sugar
3/4 cup butter, softened
1 tsp almond extract
2 cups flour
2 1/2 cups fresh or frozen cranberries

With a stand mixer, beat eggs with sugar until slightly thickened and light in color, about 5 minutes. Add butter and extract; beat 2 minutes. Stir in flour, just until combined. Stir in cranberries. Spread in a greased 13×9 inch baking pan. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Cool completely and cut into squares.


This Post Has 18 Comments

  1. WSU is hosting one of my University of New Mexico professors this week, and I wanted to make something special and New England-y for dessert when she comes to my house for a dinner party. This is PERFECT! Thank you for sharing the recipe!

  2. Sounds delicious … somehow I missed having one of those at your house on Christmas Eve – might have to hope for an event to make this for so I can try it!

  3. Thank you for sharing your recipes with us. This looks
    so good. Now I hope I can find some cranberries around
    the neck of the woods!!!!

  4. I just knew there was a reason to put that ‘Get One Free’ extra bag of cranberries in the freezer. This looks lovely, and a fun change of pace.

  5. Oh my goodness this looks delicious. I think I’ll make it for my spinning retreat this weekend. Thanks for the recipe!

  6. Rats! I usually put a bag of cranberries in the freezer over the holidays, but didn’t this year. Now I have a shopping challenge too–wah, wah!

  7. Wow, that is a simple recipe, and I know some of them are the best. I can imagine how nicely almond extract and cranberry would meld and I think I will try this one soon! (I have frozen cranberries too)
    My grandmother made the best ever pound cake and the clear reason was that it had vanilla, almond, lemon and butter extracts all the in batter. The key to amazing flavor really is the first 3 and I just use real butter in the cake and leave out the butter flavoring.
    Thanks for sharing this Carole. I learned on your cranberry pecan pie that you know a great recipe when you see one!

  8. I’m with Joann, I missed these at Christmas (Don didn”t) and I thought this would be a great way to use up the last of the cranberries in my fridge. I started to make them & realized I only had 1 1/2 cups of cranberries so I made up the difference with blueberries and the results were wonderful.
    I think it would be a great recipe with just blueberries too, not as Christmasy but delicious. Thanks for posting it.


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