Cranberry Cake
This Cranberry Cake combines tart fresh cranberries with a moist lemon-flavored base, accented by walnuts and a hint of mace. Perfect for holiday gatherings or cozy afternoons, its vibrant flavor and festive appearance make it a delightful treat for anyone who appreciates fruity, nutty desserts with a citrus twist.
Ingredients
Instructions
- Beat the cake mix, softened cream cheese, and milk for 2 minutes.
- Mix in the eggs until well combined.
- Combine the batter thoroughly.
- Fold in the cranberries, walnuts, sugar, and mace.
- Pour the batter into a greased 10-inch tube or 12-cup Bundt pan.
- Bake in a preheated 350°F oven for 60 to 65 minutes.
- Cool for 20 minutes, then remove from the pan.
- Dust with confectioners sugar before serving.
Tips & Substitutions
For a moist and flavorful cake, ensure the cream cheese is at room temperature for easy blending. If you don't have fresh cranberries, you can substitute with canned or frozen cranberries, but drain them well. To add a twist, consider using sour cream in place of some of the milk for extra richness. Mace can be replaced with nutmeg if needed.
Serving Suggestions
This cranberry cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. It makes a perfect dessert for holiday gatherings or a cozy afternoon snack. For a complete meal, serve with a light salad like Good And Easy Salad to balance the sweetness.
Storage & Reheating
Store leftover cranberry cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice and microwave for 10-15 seconds or enjoy it at room temperature. Dust with confectioners sugar before serving for a fresh look.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Cake contains roughly 601 calories, with 8g protein, 83g carbohydrates, and 29g fat. It is a good source of protein (15% of the Daily Value), iron (14% of the Daily Value), and dietary fiber (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can experiment with different cake mixes, such as vanilla or yellow cake. Each will impart a unique flavor, but be mindful that the lemon flavor enhances the tartness of the cranberries, so a lemon cake mix is recommended for the best result.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens may vary, but 60 to 65 minutes should be sufficient at 350°F.
Can I freeze the cranberry cake?
Yes, this cake freezes well. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving for the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).