Cranberry Spice Cake
Cranberry Spice Cake offers a moist, flavorful treat with tart cranberry sauce, warm cinnamon, and crunchy walnuts. Perfect for autumn gatherings or holiday dessert tables, its rich aroma and festive taste make it a crowd-pleaser for those who enjoy sweet, spiced baked goods.
Ingredients
Instructions
- Combine the flour, baking powder, cinnamon, baking soda, and salt in a bowl.
- Beat together the shortening and sugar at medium speed in an electric mixer for about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients, mixing well after each addition.
- Fold in 1 cup of cranberry sauce, raisins, and chopped walnuts.
- Spoon the batter into a well-greased 9-cup Bundt pan.
- Bake in a moderate oven (350°F) for about 1 hour or until a wooden pick inserted in the center comes out clean.
- Cool for 10 minutes, then remove from the pan by inverting onto a wire rack.
- Heat the remaining cranberry sauce and a dash of cinnamon in a small saucepan.
- Pour the warm sauce over the cooled cake.
Tips & Substitutions
For a lighter texture, sift the dry ingredients before combining. You can substitute half the shortening with applesauce for a healthier twist. If you prefer, use fresh or frozen cranberries instead of cranberry sauce, adjusting the sugar accordingly. If you're short on time, pre-made cranberry sauce works perfectly as well. This cake is great for holiday gatherings or as a part of an American recipes spread.
Serving Suggestions
This Cranberry Spice Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It also goes well with a warm cup of tea or coffee. For a festive touch, serve it alongside Herb Rolls during holiday meals. Consider drizzling extra cranberry sauce on each slice for added flavor and presentation.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. To reheat, simply microwave individual slices for about 20-30 seconds or warm in a preheated oven.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Spice Cake contains roughly 533 calories, with 11g protein, 54g carbohydrates, and 35g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1110mg per serving (48% 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, this cake can be made ahead of time and stored as described. It's often better the next day as the flavors meld. Just make sure to cool it completely before wrapping it for storage.
What can I substitute for the walnuts?
If you have nut allergies or dislike walnuts, you can substitute them with pecans or sunflower seeds. Alternatively, you can omit them entirely for a nut-free version.
Is this cake suitable for vegetarians?
Yes, this Cranberry Spice Cake is vegetarian-friendly as it contains no meat or fish products. Just ensure that the cranberry sauce and other ingredients you use are also vegetarian-certified.
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).