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Spiced Cranberry Cake Recipe
Ash Tyrrell

Spiced Cranberry Cake Recipe

I first made this spiced cranberry cake on a whim one snowy afternoon, and it's turned into the one dessert my family actually asks for by name every winter. I love that there's no frosting, no layers, and no fancy piping involved, just a warm, fragrant cake that fills the whole kitchen with cinnamon and cardamom while it bakes.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 3 large eggs — these act as the leavening agent here so beat them well until fluffy
  • 1 ½ cups granulated sugar — creates that light slightly crackly top once baked
  • ¾ cup unsalted butter melted — adds richness and keeps the crumb tender
  • 1 teaspoon vanilla extract — rounds out the warm spices with a soft background note
  • 1 teaspoon orange zest optional — brightens the whole cake and pairs beautifully with cranberries
  • 2 cups all-purpose flour — gives the cake its structure without weighing it down
  • 1 teaspoon ground cinnamon — the backbone of the spice blend warm and familiar
  • ½ teaspoon ground cardamom — my favorite addition it gives the cake a slightly floral, holiday feel
  • ¼ teaspoon ground cloves — use sparingly a little goes a long way here
  • ¼ teaspoon ground nutmeg — adds a cozy nutty warmth to every bite
  • 2 cups fresh cranberries — use fresh not dried, since they hold their tart bite and don't sink to the bottom

Method
 

  1. Start by adding your eggs and sugar to a large mixing bowl. Beat them together with a mixer for about 5 to 7 minutes, until the mixture turns pale and doubles in size. This step is essential since the eggs are what help the cake rise.
  2. Once your egg mixture forms a ribbon when you lift the beaters, pour in the melted butter, vanilla, and orange zest if you're using it. Mix for another two minutes until everything looks smooth and fully combined.
  3. Add the flour, cinnamon, cardamom, cloves, and nutmeg directly into the bowl. Stir gently just until no streaks of flour remain, since overmixing at this point can make the cake dense instead of light.
  4. Add your fresh cranberries to the batter and fold them through with a spatula until they're evenly distributed. Don't worry if a few burst slightly, that's completely normal and adds little pockets of tart flavor.
  5. Spread the batter evenly into a buttered 9x13-inch pan. Bake at 350°F for 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool completely on a wire rack before slicing.

Notes

  • I always beat my eggs and sugar for the full time, since rushing this step gives me a flatter, denser cake.
  • I like tossing my cranberries in a spoonful of flour before folding them in, which helps stop them from sinking to the bottom.
  • I never substitute frozen cranberries without thawing and draining them first, or my batter turns watery.
  • I let my cake cool completely before cutting, since slicing it warm makes it fall apart more easily.
  • I sometimes add a handful of chopped pecans for a bit of crunch, and it's become a favorite twist in my house.