Cranberry Cake


(from kylerhea’s recipe box)

Source: The Kitchn

Categories: Cake, Cranberries, Fall, November2013


  • 3 large eggs
  • 2 cups sugar
  • 3/4 cup unsalted butter, softened and cut into chunks
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract, optional
  • 1 tablespoon Kirschwasser, optional
  • 2 cups flour
  • 1 teaspoon salt
  • 2 1/2 cups cranberries (12-ounce bag)
  • Optional pecan topping:
  • 1/4 cup unsalted utter
  • 1/4 cup dark brown sugar
  • 1 cup pecans, toasted


  1. Preheat oven to 350°F. Lightly grease a 9×13 pan or a 10" springform pan.

  2. Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using hand beaters, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.

  3. Beat in the butter, vanilla, and almond extract and Kirsch, if using. Beat for 2 minutes or until the butter is smoothly incorporated.

  4. Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread in the prepared pan.

  5. To prepare the optional pecan topping, heat the butter in a sauté pan over medium heat. Add the sugar and stir. Add the toasted pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread over the cake batter.

  6. Bake 45 to 50 minutes for a 9×13-inch pan, or 60 minutes for the springform. You may need to tent the cake with foil in the last 15 minutes of baking to keep the top from browning.

  7. Cool completely before serving. The cake keeps and freezes well. To store, wrap the fully cooled cake tightly in plastic wrap and leave in a dry, cool place. To freeze, wrap the fully cooled cake in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight at room temperature, still wrapped.

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