Fresh Cranberry Nut Cake
A moist, festive cake bursting with tart cranberries, nutty crunch, and warm spices—perfect for holiday gatherings or cozy evenings with coffee.
Ingredients
Instructions
- Let the water, chopped cranberries, sugar, and pecans or walnuts stand about 6 hours to release juice.
- Preheat the oven to 350°F (175°C) and grease a 9‑inch round cake pan.
- In a large bowl, whisk the eggs, vegetable oil, and vanilla until well blended.
- In another bowl, sift together the flour, instant pudding powder, cinnamon, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Fold in the cranberry mixture, reserving a few berries for topping if desired.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven, let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition & Diet Analysis (per serving)
867
kcal
43% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Tree nuts
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).
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).