Cranberry Sauce Cake
A moist and flavorful cranberry sauce cake blending tart cranberries with warm spices and crunchy pecans. Perfect for holiday gatherings or cozy desserts, its rich texture and festive taste make it a crowd-pleaser for those who enjoy fruity, spiced baked goods.
Ingredients
Instructions
- Cream together sugar, brown sugar, butter, and egg yolks.
- Stir in the whole cranberry sauce.
- Sift together flour, cinnamon, baking soda, cloves, salt, and allspice; add to the creamed mixture.
- Stir in pecans and raisins.
- Fold in egg whites.
- Pour the batter into a greased tube pan.
- Bake at 375°F for 1 hour.
Tips & Substitutions
For a lighter texture, ensure that you fold the egg whites gently into the batter to maintain their volume. You can substitute the pecans with walnuts or omit them altogether for a nut-free version. If you prefer, use dried cranberries instead of raisins for an extra tart kick. This cake pairs beautifully with Old-Fashioned Egg Pie for a dessert spread.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast to the tartness of the cranberry sauce. It makes a wonderful addition to holiday gatherings and pairs beautifully with Peanut Butter Chocolate Kiss Cookies for a festive dessert table.
Storage & Reheating
Store any leftover cranberry sauce cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, slice the cake and warm in the microwave for about 15-20 seconds, ensuring it retains its moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Sauce Cake contains roughly 1008 calories, with 18g protein, 110g carbohydrates, and 68g fat. It is an excellent source of dietary fiber (96% of the Daily Value), iron (69% of the Daily Value), and calcium (55% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1845mg per serving (80% 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 make this cake ahead of time?
Yes, you can bake the cranberry sauce cake a day or two in advance. Just be sure to store it properly to maintain its moisture. When ready to serve, you can enjoy it at room temperature or slightly warmed.
What can I use instead of whole cranberry sauce?
If you don't have whole cranberry sauce, you can use homemade cranberry sauce or even a fruit preserve like raspberry or cherry for a different flavor. Just make sure the consistency is similar for the best results in the cake.
Is this cake suitable for vegetarians?
Yes, this cranberry sauce cake is suitable for vegetarians since it contains no meat or meat by-products. The eggs used are typical in vegetarian recipes, making it a delicious option for those following a vegetarian diet.
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).