Cranberry Nut Cake
A vibrant cranberry nut cake featuring fresh cranberries, crunchy walnuts, and a tender almond-flavored batter, perfect for festive gatherings or a delightful dessert anytime.
Ingredients
Instructions
- Grease a pie pan.
- Put cranberries in the pie pan and cover with 1/2 cup sugar and chopped walnuts.
- Melt the oleo (butter) and add almond extract, remaining sugar, flour, and beaten eggs to it.
- Pour the mixture over the cranberries in the pie pan.
- Bake at 325°F (163°C) for 35 to 40 minutes.
- Cool the cake and top with powdered sugar before serving.
Tips & Substitutions
To enhance the flavor, consider using toasted walnuts for a nuttier profile. If fresh cranberries aren't available, frozen cranberries can be a good substitute; just do not thaw them before adding. For a different twist, incorporate some orange zest into the batter. This cake can also be delicious with a drizzle of glaze or served alongside a scoop of vanilla ice cream for a decadent treat.
Serving Suggestions
This cranberry nut cake is delightful on its own, but you can elevate the experience by serving it with whipped cream or a dusting of powdered sugar. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside Cranberry Marble Salad for a holiday gathering. The contrasting flavors create a well-rounded dessert table.
Storage & Reheating
Store any leftover cranberry nut cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Nut Cake contains roughly 326 calories, with 6g protein, 58g carbohydrates, and 10g fat. It is a good source of dietary fiber (19% of the Daily Value), vitamin C (18% of the Daily Value), and protein (12% of the Daily Value). It also contributes 5g 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 other types of nuts instead of walnuts?
Absolutely! Pecans or almonds can be great substitutes for walnuts in this recipe. Each nut brings its own unique flavor, so feel free to experiment based on your preference. Just be sure to chop them to a similar size for even distribution in the cake.
Is it possible to make this cake gluten-free?
Yes, you can easily make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose is suitable for baking, and consider adding a bit of xanthan gum if your blend does not contain it for better texture.
How can I make this cake more visually appealing for serving?
For a stunning presentation, serve slices of the cake on a decorative plate and garnish with fresh cranberries and mint leaves. Drizzling a simple icing made from powdered sugar and almond extract over the top can also add a lovely finish, making it perfect for any occasion.
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).