Fresh Cranberry Cake

Name: Fresh Cranberry Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 60 min
Yield: 1 9x13-inch cake
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking soda; 1 teaspoon salt; 1 cup white sugar; 3 tablespoons butter, melted; 2 large eggs eggs, beaten; 1 cup milk; 3 cups fresh cranberries; 1 cup white sugar; ½ cup butter; ½ cup heavy whipping cream; 1 teaspoon vanilla extract

Rating: 4.29 stars

21 Ratings
17 Reviews
8 Photos

A beautiful and easy cake to make! Great for the holiday season and even better in the summer with any fresh berry you have on hand!

By Deborah Day

Gallery

Recipe Summary

prep:

20 mins

cook:

40 mins

additional:

1 hr

total:

2 hrs

Servings:

Yield:

1 9x13-inch cake

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Advertisement
Step 2

Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Step 4

For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

Per Serving:

366 calories; protein 4.3g 9% DV; carbohydrates 53.5g 17% DV; fat 15.7g 24% DV; cholesterol 74.2mg 25% DV; sodium 587.1mg 24% DV. Full Nutrition

Reviews (17)

Most helpful positive review

Lisa

12/23/2013

Best desert EVER!!!! My old-time favorite recipe is almost identical with the following changes. Evaporated milk instead of regular no eggs in the cake and increase the heavy cream in the sauce to 1 cup. Increase bake time to 30-40 minutes and heat sauce to a rolling boil then simmer 10 minutes. Read More

Helpful

(7)

Most helpful critical review

lutzflcat

12/26/2013

The biggest problem I had with this cake was the cream syrup. Yes the syrup was tasty but IMO there simply was too much of it. It totally saturated the cake making it sticky and gooey. I understand that it added moisture but the cake was soggy from top to bottom. When I poured on all of the syrup there was so much that I thought there was no way it would soak into the cake. I used a toothpick and poked holes in the top of the cake to help the syrup seep in. And how you're supposed to get a cake baked in a 9x13 pan that has been saturated with syrup removed in one piece from the pan to a wire rack after 10 minutes is beyond me. When first baked I sliced a small piece tasted it and there was a decent flavor balance between the tart cranberries and the sweet glaze. However later in the day the berries discolored to purple and the sweet syrup just overpowered the cranberries. The cake's presentation was not good and I ended up just piling whipped cream on the top to serve as a Christmas dessert. If I were to make this again the first thing I would do is cut the amount of syrup in half. Sorry dday515 for the critical review but this was a disappointment and just didn't work in this house. Read More

Helpful

(9)

21 Ratings

5 star values: 13
4 star values: 3
3 star values: 3
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

lutzflcat

12/26/2013

Helpful

(9)

Lisa

12/23/2013

Helpful

(7)

Amye

02/04/2014

Enjoyed this Recipe for Cranberry cake better then any other that i have tried. I served it with a Orange liquer sauce. Very good. Read More

Helpful

(3)

Nancy Warren

12/30/2018

I made this yesterday and the family loved it! The only alteration I made was to add a tsp of Saigon cinnamon to the dry ingredients because I love the taste of cranberries and cinnamon. Read More

Helpful

(1)

Dina Pezzimenti

12/22/2015

This cake is fabulous and very pretty! Everyone loved it. I made just minor changes. I used 2 cups and 4 tablespoons of cake flour instead of the all purpose and I only used half of the cream glaze. I didn't want it to be soggy. Read More

Helpful

(1)

Manni Lonardi

10/09/2017

Love it followed the recipe as is. The sweetness and the tartiness together is simply amazing and the cake is so light. Kids and the husband love it. Will definitely make it again Read More

06/11/2017

I made no changes. This cake is excellent. I especially like the tangy taste of the berries against the sweet sauce. Read More

Linda Heil Pluke

01/08/2016

This cake is quick and easy to put together. I substituted evaporated milk for the heavy cream in the sauce. Instead of pouring over the entire cake we put it over individual pieces. Very yummy! Read More

Jen R

06/04/2018

This was way better the second day. The poured mixture didn t seem to soak in very well at first. Kids loves it though we ate it right out of the pan with whip cream! Read More

More Reviews

Back to Fresh Cranberry Cake

All Reviews for Fresh Cranberry Cake

- of Reviews

Nutritional Information

Fresh Cranberry Cake

Servings Per Recipe: 12
Calories: 366.4

% Daily Value *

protein: 9 %

carbohydrates: 17 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 24 %

saturated fat: 48 %

cholesterol: 25 %

vitamin a iu: 11 %

niacin equivalents: 17 %

vitamin b6: 3 %

vitamin c: 5 %

folate: 11 %

calcium: 4 %

iron: 7 %

magnesium: 4 %

potassium: 3 %

sodium: 24 %

thiamin: 19 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Fresh Cranberry Cake

1 of 17

All Reviews

lutzflcat

12/26/2013

Helpful

(9)

Lisa

12/23/2013

Helpful

(7)

Amye

02/04/2014

Enjoyed this Recipe for Cranberry cake better then any other that i have tried. I served it with a Orange liquer sauce. Very good.

Helpful

(3)

Nancy Warren

12/30/2018

I made this yesterday and the family loved it! The only alteration I made was to add a tsp of Saigon cinnamon to the dry ingredients because I love the taste of cranberries and cinnamon.

Helpful

(1)

Dina Pezzimenti

12/22/2015

Helpful

(1)

Manni Lonardi

10/09/2017

Love it followed the recipe as is. The sweetness and the tartiness together is simply amazing and the cake is so light. Kids and the husband love it. Will definitely make it again

06/11/2017

I made no changes. This cake is excellent. I especially like the tangy taste of the berries against the sweet sauce.

Linda Heil Pluke

01/08/2016

This cake is quick and easy to put together. I substituted evaporated milk for the heavy cream in the sauce. Instead of pouring over the entire cake we put it over individual pieces. Very yummy!

Jen R

06/04/2018

This was way better the second day. The poured mixture didn t seem to soak in very well at first. Kids loves it though we ate it right out of the pan with whip cream!