The Zesty Cranberry Cake Recipe That Sparkles With Flavor

Baking a delightful cranberry cake brings pure joy to any kitchen gathering.

Sweet tartness dances through each tender crumb, promising a memorable dessert experience.

Seasonal berries infuse warmth into every slice, creating a delectable treat.

Winter’s most vibrant fruit shines brilliantly in this simple yet elegant recipe.

Soft textures and rich flavors combine to make something truly special.

Home bakers will love how easily this cake comes together with minimal effort.

Each bite promises a delightful burst of festive cheer you won’t want to miss.

Ingredients List for Mary Berry Cranberry Cake

• Eggs: Fresh eggs provide structure and richness to the cake.
• Sugar: Sweetens the cake and helps create a tender crumb.
• Butter: Adds moisture and rich flavor to the cake.
• Flour: Creates the base structure of the cake.
• Cranberries: Provide tart bursts of flavor and beautiful color.

• Vanilla Extract, Almond Extract: Add depth and complexity to the cake's taste.
• Salt: Balances the sweetness and enhances overall flavor.

• Butter, Sugar, Pecans: Create a crunchy, sweet, and nutty topping that adds texture and richness to the cake.

Instructions for Baking Mary Berry Cranberry Cake

Step 1: Warm Up The Oven

Set your oven to 350°F (175°C). Generously coat a 10-inch springform pan with butter or cooking spray to prevent sticking.

Step 2: Whip Eggs And Sugar

Use an electric mixer to blend eggs and sugar until the mixture becomes light, creamy, and dramatically increases in volume. This process takes about 4-8 minutes depending on your mixer’s power.

Step 3: Incorporate Flavor Enhancers

• Softened butter
• Vanilla extract
• Almond extract

Continue mixing for approximately 2 minutes until everything is well combined.

Step 4: Introduce Dry Ingredients

Gently fold flour and salt into the wet mixture. Use a spatula and blend carefully to maintain the fluffy texture you’ve created.

Step 5: Prepare Cranberries

Lightly dust cranberries with flour to prevent sinking in the cake batter. Fold these floured cranberries into the cake mixture.

Step 6: Transfer To Baking Pan

Smoothly spread the batter into your prepared springform pan, ensuring an even distribution.

Step 7: Create Crunchy Topping

• Melting butter
• Stirring in sugar
• Adding pecans
• Coating pecans for about 2 minutes

Spread this mixture evenly over the cake batter.

Step 8: Bake The Cake

Bake the cake for 60-80 minutes. If using a smaller pan, adjust to 40-50 minutes. Halfway through baking, cover the cake with aluminum foil to prevent over-browning.

Step 9: Cool And Serve

Allow the cake to cool in the pan for 20 minutes. Then release from the springform pan and let it cool completely for another hour before slicing and serving.

Smart Tips for Mary Berry Cranberry Cake

• Choose Fresh Cranberries: Select plump, firm cranberries without soft spots for the best texture and flavor in your cake.
• Control Mixing Speed: Beat eggs and sugar slowly to achieve maximum volume and create a light, airy cake structure.
• Prevent Sinking Berries: Coat cranberries in flour before folding into batter to help prevent them from dropping to the bottom during baking.
• Protect Cake Surface: Cover with aluminum foil halfway through baking to prevent over-browning and ensure even cooking.
• Test Doneness Carefully: Insert a toothpick near the center to check if the cake is fully baked, ensuring no wet batter remains.

Creative Twists for Mary Berry Cranberry Cake

• Gluten-Free Cranberry Cake: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version.
• Vegan Cranberry Delight: Swap eggs with flax eggs, use coconut oil instead of butter, and select plant-based sugar for a dairy-free option.
• Citrus Cranberry Cake: Add orange zest to batter and replace almond extract with fresh orange extract for a bright, tangy flavor profile.
• Low-Sugar Berry Cake: Use monk fruit sweetener or stevia instead of regular sugar, and reduce overall sweetness while maintaining cake's moisture.

Best Pairings for Mary Berry Cranberry Cake

• Pair with Bold Red Wine: Select a robust Cabernet Sauvignon or Zinfandel with deep fruit notes that complement the cake's tangy cranberry flavor and enhance its rich, nutty pecan topping.
• Serve alongside Creamy Mascarpone: Top each slice with a dollop of smooth mascarpone cheese, which balances the cake's tartness and adds a luxurious, velvety texture to each bite.
• Create Spiced Tea Companion: Brew a warm chai or cinnamon-infused black tea that echoes the cake's warm almond and vanilla undertones, providing a cozy and harmonious drinking experience.
• Drizzle with Maple Glaze: Whip up a quick maple syrup glaze to pour over individual slices, intensifying the dessert's sweetness and creating a decadent Canadian-inspired finishing touch.

How to Store Mary Berry Cranberry Cake for Later

• Store covered cake in airtight container for up to 5 days, keeping freshness intact and preventing moisture loss.
• Wrap cake tightly in plastic wrap, then aluminum foil, storing flat in freezer for 2-3 months without compromising texture.
• Keep at room temperature in sealed container for 2 days, ensuring maximum flavor retention.
• Warm individual slices in microwave for 15-20 seconds or reheat entire cake in 325F oven for 10-15 minutes until slightly warm and crisp.

Mary Berry Cranberry Cake FAQs

• Why do I need to toss cranberries in flour before adding to the batter?

Coating cranberries in flour prevents them from sinking to the bottom of the cake during baking, ensuring even distribution throughout the dessert.

• Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries. Just add them directly to the batter without thawing to prevent color bleeding and maintain their shape.

• What's the purpose of beating eggs and sugar until thick and pale?

This process incorporates air into the mixture, creating a light and fluffy cake texture by developing the cake’s structure and volume.

• Why do I need to cover the cake with foil halfway through baking?

Covering the cake with foil prevents the top from browning too quickly or burning while allowing the inside to continue cooking evenly.

What Makes Mary Berry Cranberry Cake a Festive Favorite

• Celebrate Seasonal Delight: Dive into a festive cranberry cake that captures the essence of autumn with its vibrant, tart berries and rich, nutty topping.
• Master Baking Techniques: Learn professional-level mixing methods that transform simple ingredients into a stunning, bakery-worthy dessert with minimal kitchen skills.
• Impressive Gathering Showstopper: Create a gorgeous cake perfect for holiday parties, potlucks, or family gatherings that will have everyone asking for the recipe.
• Versatile Flavor Experience: Enjoy a delightful balance of sweet, tangy, and nutty flavors that work beautifully for breakfast, dessert, or an afternoon treat.

Cranberry Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 20 reviews

• Total Time: 2 hours 12 minutes – 2 hours 32 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Cranberry cake dances with festive flavors, promising winter warmth and sweet-tart delight. Homemade comfort fills kitchens with irresistible aromas, beckoning you to savor each delectable slice.

---

Ingredients

Scale 1x2x3x

Main Cake Ingredients:

• 2 cups all-purpose flour
• 3 large eggs
• 2 cups granulated sugar
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 1/2 cups (12 ounces) fresh or frozen cranberries

Flavor Enhancers:

• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon salt

Topping Ingredients:

• 1/4 cup (4 tablespoons) unsalted butter
• 1/4 cup packed dark brown sugar
• 1 cup raw pecans

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven at 350F (175C) and coat a 10-inch springform pan with grease to prevent sticking.
2. Whip eggs and sugar using an electric mixer until the mixture transforms into a voluminous, pale cream with a light, airy texture, typically taking 4-8 minutes.
3. Incorporate softened butter, vanilla extract, and almond extract into the egg mixture, blending thoroughly for approximately 2 minutes until smooth and well-integrated.
4. Gently fold flour and salt into the wet ingredients, maintaining the delicate airiness of the batter by using a light, folding technique.
5. Lightly dust cranberries with flour to prevent sinking, then carefully fold them into the batter, distributing evenly.
6. Transfer the batter into the prepared springform pan, smoothing the surface with a spatula for even distribution.
7. Create the pecan topping by melting butter, mixing in sugar, and coating pecans thoroughly for 2 minutes until they’re glossy and well-covered.
8. Sprinkle the prepared pecan mixture uniformly across the cake’s surface.
9. Bake for 60-80 minutes, covering with aluminum foil halfway through to prevent excessive browning, adjusting time for smaller pan sizes.
10. Allow the cake to cool in the pan for 20 minutes, then carefully release from the springform and continue cooling for an additional hour before slicing.

Notes

• Whip eggs and sugar thoroughly to create a light, airy base that ensures a tender cake texture.
• Coat cranberries in flour before adding to batter to prevent sinking and distribute evenly throughout the cake.
• Allow the cake to cool completely before slicing to help it set and maintain its structure, preventing crumbling.
• For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.

• Prep Time: 52 minutes
• Cook Time: 60-80 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 339 kcal
• Sugar: 26 g
• Sodium: 123 mg
• Fat: 23 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.3 g
• Carbohydrates: 33 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 41 mg