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Thanksgiving Cranberry Cake

Thanksgiving Cranberry Cake: The Ultimate Festive Delight

This Thanksgiving Cranberry Cake features a delightful blend of sweetness and tartness, making it a crowd-pleaser at any festive gathering.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Feel free to reduce for a less sweet flavor.
  • 1/2 cup Unsalted Butter Can substitute with margarine for a dairy-free option.
  • 2 Eggs Can substitute with flax eggs for a vegan version.
  • 2 teaspoons Vanilla Extract Optional, can replace with almond extract.
  • 1 teaspoon Almond Extract Optional; leave out if not preferred.
  • 2 cups All-Purpose Flour Replace with a 1:1 gluten-free blend for gluten-free option.
  • 1 teaspoon Salt Essential for overall flavor.
  • 3 cups Fresh/Frozen Cranberries Dried cranberries can substitute if soaked beforehand.
  • 1 cup Brown Sugar Can be replaced with white sugar.
For the Optional Topping
  • 1/2 cup Raw Pecans Can substitute with any nuts or leave out.

Equipment

  • loaf pan
  • Mixing Bowl
  • electric mixer
  • Measuring cups
  • Measuring spoons
  • spatula
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare the loaf pan by greasing it or lining it with parchment paper.
  2. In a large mixing bowl, combine eggs and granulated sugar. Beat until pale and fluffy, about 3-5 minutes.
  3. Gradually add the softened unsalted butter to the egg mixture, then add vanilla and almond extracts, beating until just combined.
  4. In a separate bowl, whisk together the flour, salt, and cranberries lightly coated in flour. Fold this mixture into the wet ingredients.
  5. Pour half of the batter into the prepared loaf pan. If using, sprinkle brown sugar and chopped pecans over this layer.
  6. Pour the remaining batter over the top and smooth it out without disturbing the bottom layer.
  7. Bake for 60-70 minutes. Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.
  8. Allow the cake to cool in the pan for at least 1 hour, then transfer it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave before serving.

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