Cranberry Festival Cake
A moist cranberry cake with a tender crumb, perfect for festive gatherings or afternoon tea, featuring fresh cranberries and a hint of vanilla for bright flavor.
Ingredients
Instructions
- Cream shortening and sugar until light and fluffy.
- Add egg, beating until thoroughly blended.
- Sift together all-purpose flour, baking powder, and salt.
- Stir vanilla into milk.
- Add dry ingredients alternately with the milk mixture to the creamed mixture, mixing well after each addition.
- Fold in cranberries.
- Pour batter into a greased 8 x 8-inch pan.
- Sprinkle sugar over the top of the batter.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter cake, use unsalted butter instead of shortening, or substitute with coconut oil for a unique flavor. If fresh cranberries aren't available, frozen cranberries work just as well without thawing. Consider adding a dash of orange zest to enhance the flavor. Ensure the baking powder is fresh for the best rise.
Serving Suggestions
This Cranberry Festival Cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a warm cup of tea or coffee for a perfect afternoon treat. It also complements holiday meals beautifully, making it a festive addition to any gathering.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Festival Cake contains roughly 271 calories, with 3g protein, 30g carbohydrates, and 2g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1012mg per serving (44% of the Daily Value).
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 other fruits instead of cranberries?
Yes, you can substitute cranberries with blueberries or chopped apples for a different flavor profile. Adjust the sugar slightly if using sweeter fruits to maintain balance in the cake.
How can I make this cake gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that the baking powder is also gluten-free, and your cake should turn out just as delicious.
What can I do if the cake is too dry?
If your cake turns out dry, consider reducing the baking time slightly or adding an extra tablespoon of milk to the batter. You can also serve it with a drizzle of simple syrup or a fruit glaze to add moisture 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).