Cranberry-Walnut Cake
A moist, flavorful cranberry-walnut cake with a hint of vanilla, perfect for holiday gatherings or teatime indulgence, combining tart cranberries with crunchy walnuts.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 13 x 2-inch pan.
- In a large bowl, whisk together sugar, flour, baking powder, and salt until well blended.
- In a separate bowl, whisk together eggs, vegetable oil, milk, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in the sliced cranberries and chopped walnuts.
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle the top with additional sugar if desired.
- Bake until the cake is golden brown and shrinking from the sides of the pan, about 40 minutes.
- Let the cake cool in the pan before cutting into squares.
Tips & Substitutions
For a moister cake, consider adding a tablespoon of orange zest to the batter. If fresh cranberries are unavailable, frozen ones can be used, but do not thaw them prior to mixing. You can substitute chopped pecans for walnuts for a different nut flavor. Ensure that all ingredients are at room temperature for better mixing.
Serving Suggestions
Serve the Cranberry-Walnut Cake warm or at room temperature. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for a delightful dessert. For a festive touch, consider serving it alongside a warm cup of spiced cider. This cake also makes for a lovely brunch item when served with fresh fruit or a light yogurt.
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. To reheat, place slices in the microwave for 10-15 seconds or warm in a preheated oven at 350°F (175°C) for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Walnut Cake contains roughly 221 calories, with 3g protein, 17g carbohydrates, and 17g fat. It is a good source of vitamin A (18% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 491mg per serving (21% 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. Just ensure to adjust the sugar slightly based on the sweetness of the fruit used.
Is there a gluten-free option for this recipe?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for proper texture and structure.
How can I make the cake more festive?
To add a festive flair, consider drizzling a simple glaze made from powdered sugar and lemon juice over the cooled cake. You can also decorate it with additional chopped walnuts and cranberries on top.
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).