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.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of orange zest to the cranberry mixture. If you don't have pecans or walnuts, almonds or hazelnuts work well as substitutes. Ensure your baking soda is fresh for the best rise. If you want a sweeter cake, increase the sugar by a half cup. For a moist texture, avoid overmixing the batter.
Serving Suggestions
This cranberry nut cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Honey Roasted Potatoes for a festive brunch. Consider serving it alongside coffee or tea for a cozy afternoon snack.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and freeze it for up to three months. To enjoy, simply thaw at room temperature and reheat individual slices in the microwave for about 15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Cranberry Nut Cake contains roughly 1847 calories, with 22g protein, 274g carbohydrates, and 47g fat. It is an excellent source of iron (51% of the Daily Value), dietary fiber (47% of the Daily Value), and protein (44% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1632mg per serving (71% 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 frozen cranberries instead of fresh?
Yes, you can use frozen cranberries in this recipe. Just make sure to thaw them and drain any excess moisture before adding them to the batter. This will help maintain the cake's texture and prevent it from becoming too soggy.
What can I substitute for vegetable oil?
If you need a substitute for vegetable oil, you can use melted coconut oil or applesauce for a healthier option. Both alternatives will provide moisture to the cake while slightly altering the flavor. Remember to adjust the quantity based on the substitute you choose.
How can I make this cake more festive for the holidays?
To make this cake more festive, consider adding spices like nutmeg or allspice to the batter. You can also top the cake with a simple glaze made from powdered sugar and orange juice, or garnish it with fresh cranberries and a sprinkle of powdered sugar for a beautiful presentation.
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).