Cranberry Spice Cake(From Vivian Skeens Clasen, Stepmother)
A moist cranberry spice cake packed with raisins, nuts, and warm spices, perfect for holiday gatherings or cozy dessert tables, offering a delightful blend of tart and sweet flavors.
Ingredients
Instructions
- Cream shortening and sugar, then add beaten egg; stir in raisins and nuts.
- Combine dry ingredients and sift.
- Add dry mixture to the creamed mixture and stir in cranberry sauce.
- Pour batter into a greased tube pan or 8-inch layer cake pan.
- Bake in a 350°F oven for 30 to 40 minutes until done.
- Allow to cool and then ice the cake.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. If you prefer a nut-free version, simply omit the nuts or substitute with sunflower seeds. Ensure your baking powder is fresh for optimal rise and texture. Adding a dash of vanilla extract can enhance the overall flavor profile of the cake. For a delightful twist, try including some orange zest to complement the cranberries.
Serving Suggestions
This cake is perfect for festive gatherings and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful breakfast option, serve it alongside Aunt Audrea's Coffee Cake and fresh fruit. It also makes a wonderful afternoon snack, especially with a cup of hot tea or coffee.
Storage & Reheating
Store leftover Cranberry Spice Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last for about a week. If you wish to reheat, place slices in the microwave for 10-15 seconds; alternatively, warm in an oven set to low heat until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Spice Cake(From Vivian Skeens Clasen, Stepmother) contains roughly 584 calories, with 6g protein, 58g carbohydrates, and 38g fat. It is a good source of calcium (19% of the Daily Value), iron (13% of the Daily Value), and vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 1411mg per serving (61% 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 fresh cranberries instead of cranberry sauce?
Yes, you can use fresh cranberries, but you will need to sweeten them to taste as they can be quite tart. Consider cooking them down with some sugar and a splash of water until they burst and thicken into a sauce-like consistency before adding them to the batter.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum for the best texture. Also, double-check that your baking powder is gluten-free.
Can I freeze the cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
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).